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When it comes to cooking, Moroccan food is very low maintenance; the ratio of results to labor is very high. We only use the best ingredients that speak for themselves. When you use the best, you have fewer steps, and you work less. Here’s one of my favorite Pesach recipes that embodies all that I learned from my mother about cooking.
For more Sephardic holiday dishes, see The Best Sephardic Rosh Hashanah Recipes to Start off the Jewish New Year.
4 pounds lamb shanks, or lamb or beef cubes
8 cups water
1/4 cup olive oil
2 large onions, thinly sliced in a food processor
2 tablespoons sugar
2 pinches saffron
1 teaspoon turmeric
1 tablespoon grated ginger
1 teaspoon ground pepper
1 tablespoon ground cinnamon
1 and 1/2 cups Manischewitz Pitted Prunes, packed
1 and 1/2 cups Manischewitz Dried Apricots, packed
1 cup slivered almonds, toasted 15 minutes in a 300-degree oven
Bring the meat and water to boil in a large, heavy pot. Reduce the flame to medium and cook, covered, two hours.
Meanwhile, heat the oil in a large skillet. Add the onions and cook, on a medium high flame, until dark brown. Add the sugar and cook one more minute.
After the meat has cooked for two hours, add the fried onions, saffron, turmeric, ginger, cinnamon sticks and ground pepper, and cook 45 more minutes.
Add the ground cinnamon and dry fruit and cook 15 more minutes.
Transfer the meat and fruit to a platter with a slotted spoon. If the liquid in the pot is too thin, reduce at high flame until thickened, and pour over meat. Just before serving, sprinkle the dried fruit tajine with the almonds.
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vegetable kugel