Category: Main Dish

Lemony Hawaij Chicken Couscous Soup


When I need comfort food, it’s hawaij for me! The Yemenite spice blend has both sweet (hawaij for coffee) and savory (hawaij for soup) versions. You can purchase my blends through the link in my profile (or on Amazon) or look for a mix in your local Middle Eastern market.

To make your own hawaij for soup and hawaij for coffee, you can get the recipes in my cookbook Totally Kosher!

To view the reel on Instagram click here.

Lemony Hawaij Chicken Couscous Soup
Yield: 8 servings

2 tbsp extra virgin olive oil
2 lbs. pargiot (boneless dark meat chicken), diced
salt and pepper, to taste
1 large onion, diced
2 stalks celery, diced
2 large carrots, diced
4 cloves garlic, minced
2 tbsp hawaij for soup (NOT hawaij for coffee!)
1 cup canned garbanzo beans, rinsed and drained
8 cups chicken stock
8.8oz Israel couscous (NOT instant couscous)
zest and juice of 1/2 lemon
1 large handful fresh parsley

In a soup pot, heat the olive oil. Add the chicken, season with salt and pepper and cook over medium-high heat until browned, 6-8 minutes. Remove from the pot. Add the onion, celery and carrots and saute until softened and starting to take on some color, about 8 minutes. Add the garlic and saute for an additional minute. Return the chicken to the pot, add the hawaij and stir until fragrant and incorporated. Add the chickpeas and chicken stock and bring to a simmer for 5 minutes. Add the couscous and simmer until cooked through, about 8 minutes. Remove from the fire. Add the lemon zest and juice and stir in the parsley. Serve.

Related Recipes:

Hawaij Couscous
Hawaij Honey Cake With Labneh Frosting
Couscous Stuffed Capons

Post a Comment

Kitchen Sink Chicken Caesar Salad

I can eat chicken Caesar salad every day of the summer, and I always make it a little different, depending on what’s in my fridge. No chicken? leftover meat or burgers will do! No lettuce? iceberg can work! The rest is up to the produce bin – shaved raw corn (fave!), snap peas, cabbage, kohlrabi, all the crunch and lets not forget the croutons! I used roasted chickpeas here cuz YUMMMM but whatever’s in the pantry is up for grabs – bottom-of-the-bag pretzels, crackers, chips – all fair game! So open your fridge and make it your own!

To view the reel on Instagram click here.

Kitchen Sink Chicken Caesar Salad

1 head romaine, chopped
Quarter head red cabbage, thinly sliced
Handful of baby cucumbers, halved
Handful of raw sugar snap peas, thinly sliced
Handful of radishes, thinly sliced
2 grilled chicken breasts, cubed
1 cup roasted chickpeas

Dressing:
3/4 cup Mayo
2 tbsp Dijon
1 scallion, chopped
1 heaping tbsp capers, chopped
Handful of dill, chopped
2 cloves garlic, minced
Salt and pepper, to taste
3 tbsp rice vinegar

Mix and combine!

Related Recipes:

Grilled Chicken Salad with Jalapeno Honey Mustard Dressing

Post a Comment

Kosher Tamales


When my friends decided to throw a dumpling party recently, I decided to finally attempt making kosher tamales. I know it’s not a dumping, per se, but it is a stuffed dough of sorts – so while everyone was bringing dumplings from around the world (think perogies, ravioli and mochi!), I went Mexican, and I did NOT regret it!

First things first, I tackle the Barbacoa beef, which was fairly simple, especially in the instant pot.

Then, for the tamale dough, I incorporated refined coconut oil instead of the traditional non-kosher lard, which resulted in a beautifully soft and supple masa dough!

I could not wait to bring my dumplings to the party, and I held my breath as each person unwrapped their corn husks to reveal a delicious package! The tamales were loved by all and I’m so happy to share the recipe for those who want to tackle this project!

To view the reel on Instagram click here.

Kosher Tamales!

20 corn husks, soaked in warm water for 30 minutes
3 cups masa harina (I use Meseca brand)
1 1/2 tsp salt
1 tsp baking powder
1 tsp cumin
½ cup + 1 tbsp refined coconut oil 
3 cups beef broth
2 cups filling of choice (I used this Barbacoa beef)

Method:

In a large bowl, whisk the masa harina, baking powder and cumin. Add the coconut oil and beef broth and mix with your hands until a supple dough forms and all the coconut oil is fully incorporated. (The dough shouldn’t stick to your hands).

Dry the husks off with a paper towel to remove excess water. Lay one flat on your counter with the wider end is closer to you.

Scoop 1/4 cup of dough onto the middle of the husk. Spread the dough towards the wide end into a thin (¼-inch thick) layer using a spatula. Top with 2 tbsp of filling (I used Barbacoa beef).

Place a steaming rack or basket into your instant pot. Fill with 1 cup water. Place the tamales on top of the basket and cover it with a layer of extra corn husks. Lean the tamales around the pot in an upright position. Set the instant pot to high pressure for 30 minutes. Release and enjoy with salsa or extra sauce from the braised beef.

Related Recipes:

Roasted Baby Elote (Mexican Street Corn)
Mexishuka (Mexican Quinoa Shakshuka)
Mexican Hot Chocolate Pecan Pie
Mexican Hot Chocolate Brownies

Post a Comment

Instant Pot Barbacoa Beef

This week, my foodie friends and I decided to throw a dumpling party, where each attendee contributed another dumpling from around the world! You can watch a roundup here! I decided to go with tamales since I’ve always wanted to learn to make them the authentic way. First, I researched barbacoa recipes for the tamale filling (which you can also fill with beans, pulled chicken, cheese or veggies).

Barbacoa is actually the Spanish word for barbecue. It generally refers to meats over an open fire, but in Mexico, barbacoa evolved into a specific cooking style in which meat is slowly cooked in a pit dug into the ground, which is covered with agave leaves. Cooking the meat sealed in a pit steams the meat by sealing in the moisture while also imparting it with smoky flavor. Home cooks adapted barbacoa to the kitchen and converted it into braised beef, which works well in the Instant Pot or crockpot.

Barbacoa is typically made out of tougher cuts of meat, goat or lamb that require long, slow cooking times. Chuck roast, brisket and beef cheeks are common, but I used deckel because it’s a budget friendly with good marbeling. While tough, the meat breaks down into tender pulled beef in the Instant Pot.

The tamales were a huge hit at the party (full recipe coming soon), and I used my leftover meat to make pulled beef tacos for dinner the next night. I love that this recipe is spicy, savory and full of flavor, different from the sweet pulled beef I’m used to eating. Give it a try!

 

Instant Pot Barbacoa Beef

Chipotle Sauce:
2 chipotle peppers in adobo sauce
1 tbsp adobo sauce (from the can)
3 tbsp lime juice
2 tbsp apple cider vinegar
4 cloves garlic
1 tbsp ground cumin
1 tsp smoked paprika
2 tsp oregano
1/4 tsp ground cloves
1 tsp kosher salt
1 tsp black pepper

Beef:
3 lb. beef chuck, deckel, 2nd cut brisket or other fatty braising cut
salt and pepper, to taste
2 tbsp olive oil
1 Spanish onion, thinly sliced into half moons
2 tbsp tomato paste
2 cups beef broth
4 oz canned diced green chilies
3 bay leaves

Method:

In a food processor, blend the chipotle sauce ingredients and set aside. Heat the instant pot to the sauté setting. Season the beef with salt and pepper and add the olive oil to the pot. Sear the meat until browned (you can cut it in half if it doesn’t fit into the pot), remove from the pot and set aside. Add the onions and sauté until translucent. Stir in the tomato paste and continue stirring until it darkens in color. Pour in the beef stock and scrape any bits from the bottom of the pot. Add the green chilies, bay leaves and chipotle paste and stir until incorporated. Return the meat to the pot and set it on high pressure for one hour.

Release the pressure and pull the beef apart. Serve in tamales, tacos, over rice or in pulled beef sandwiches.

VARIATION: If you don’t have an instant pot, sear the beef in a pot and continue as above. Transfer to a slow cooker and cook on high for 6 hours, or prepare the recipe in a Dutch oven and braise at  325 degrees for 4 hours or until fork tender.


Related Recipes:

kosher tamales
Blogoversary BBQ Brisket
easiest crockpot pulled beef
skirt steak tacos

Post a Comment

Sheet Pan Lasagna

Well hello there old friend!! I’ve been busier than ever in Brooklyn – well, everywhere really! It’s been a whirlwind tour ever since the book came out in March and time just got away from me – but here I am, HOME FOR THE HOLIDAYS. (Well I’m not actually home, but home is where the heart is, and it all started right. here.)

I always come back for the holidays because they have a special place in my heart, especially ones where we celebrate over dairy delights like Shavuot. Gimme all the cheese!!!! This sheet pan lasagna is going to change the game for you – from a layered patchke dish, to a simple on-pan main! I used cottage cheese because the creamy curds are having a trendy moment all over our social feeds (it stops at cottage cheese ice cream for me!!), but feel free to use ricotta as well.

Happy Holidays!

Sheet Pan Lasagna

16oz lasagna sheets, broken into pieces
16oz whipped cottage cheese (or ricotta cheese)
1 clove of garlic, minced
Zest of half a lemon
2 frozen basil cubes
1/2 tsp dried oregano
1/4 tsp Freshly ground pepper or pinch red pepper flakes
1 egg yolk
1 26oz jar marinara sauce
12oz shredded cheese, divided
3 cups kale or spinach
2 tbsp extra virgin olive oil
1/2 cup Freshly grated Parmesan cheese

Method:

Bring a pot of salted water to a boil. Add the lasagna and cook until al dente, 8-10 minutes, stirring so it doesn’t stick together.

While the pasta is cooking, combine the cottage cheese, garlic, lemon zest, basil, oregano, pepper and egg yolk in a bowl. Preheat oven to 425 degrees.

Drain the pasta and spread it out on a parchment lined baking sheet. Add the marinara sauce, kale, and 12oz. of cheese and stir to combine. Spread the noodles out on the baking sheet and drizzle with olive oil. Top with dollops of cottage cheese, the remaining shredded cheese and parmesan.

Bake the pasta until the edges of the kale and pasta are crisp and the cheese is bubbly, about 18-20 minutes.

Related Recipes:

lasagna roll up blintzes
parmesan lasagna chips with pizza hummus
spinach lasagna roll ups
linguini lasagna

Post a comment