It may not be quite that time of year yet when you start pulling out those slow-cooking, warm recipes, but it's never too early to get a head start on comfort food! Naomi is joined by Suzanne Sasson of Kitchen Caboodles, as she learns how to make this soul-warming traditional Syrian stew—something that Suzanne makes every Shabbat! 

Get the recipe:

 2 tablespoons oil
 1 large onion, finely chopped
 3 large cloves garlic, crushed, or 3 cubes Dorot Frozen Garlic
 1/4 pound cubed veal or cubed flanken (I use I & D Glatt’s shish kabob cubed beef) and/or marrow bones
 3 generous shakes Gefen Cinnamon
 3 generous shakes allspice
 2 (16-ounce) bags Gefen Great Northern Beans(soaked overnight with 1 tablespoon of salt per bag)
 water
 2 tablespoons salt (1 tablespoon per bag beans)
 3/4 – 1 tube (7.5 ounces) Tuscanini Tomato Paste, to taste

For the full recipe, click here! 

For more with Naomi Nachman, watch Sunny Side Up!