Adapted from a recipe by Rajin Chy. Kofta is a type of Middle Eastern meatball. It can also be made with lamb or poultry. Kofta can be found across the world in many forms, from Turkey to India. INGREDIENTS 1 lb. ground beef 2 tbsp parsley, finely chopped 1 red onion, chopped and divided 1…
Category: Meat
A Whole Lotta Cabbage Soup
Shared with The Kosher-Halal Cookbook by Andrea Bolender. “I make a big pot and freeze quarts. It’s such a great winter soup… hearty and comforting with a hunk of good crusty bread!” INGREDIENTS 1.5 lbs. beef stew meat, browned well 2 green cabbages, cored and chopped 1 sweet onion, chopped 4 garlic cloves, smashed 1…
Cholent with Flanken
What is flanken? This is the question I hurriedly googled when looking at this recipe shared with The Kosher-Halal Cookbook by Andrea Bolender. According to Michael Wex, author of the bestselling novel Born to Kvetch, flanken is “a tough cut of meat, heavy on tendon and fat.” Flanken is a type of beef short rib…
Italian-Style Ragù with Lamb
My maternal grandmother is Italian. My family grew up eating spaghetti and meat sauce. My grandma had to stop making it the Italian way because my grandpa had an allergy. One day, I decided I wanted authentic Italian sauce, not the stuff in jars. However, I needed to make it halal. This recipe omits the…
מכשי (Machshi)
Shared with The Kosher-Halal Cookbook by Sarah Cohen Shapiro “This is a recipe that both of my grandmothers made. My maternal grandmother was from Urmia, in Iran, and my paternal grandmother was Egyptian/Tunisian. We usually make this dish for Passover, and special occasions. It was very important for me to learn how to make it,…
The Kosher-Halal Cookbook 