Beef and vegetable casserole

This kosher casserole is full of big, intense flavors. Serve with potatoes some chopped chilies, if you like it hot! Other winter vegetables can be used in this thick, warming casserole. Garlic is also very good with this. Try artichokes or ginger in place of the parsnips or carrots

Ingredients:

• 1 tablespoon oil, or as needed
• 2 large onions, chopped
• 2 large potatoes, peeled and chopped
• 200 g carrots, peeled and chopped
• 1 teaspoon grated root ginger
• 25 g (1 oz) butter
• 1/2 teaspoon chili powder
• 1 pinch salt and pepper
• 2 tablespoons chopped parsley
• 1 kg beef, trimmed and diced
• 1/2 lemon, juiced
• 900 ml vegetable stock
• 3 cloves garlic, chopped
• 1 teaspoon ground cumin
• 125 ml stock or water
• 125 g (4½ oz) leeks, rinsed and sliced
• 1 tin chopped tomato
• 1 teaspoon ground coriander
• Salt, black pepper and freshly grated nutmeg
• 280 g (10 oz) parsnips, peeled and chopped

Instructions:

1. Preheat the oven to 175 degrees C .
2. Place the flour, onions and beef into a large pan heat the oil and brown the beef, add salt and pepper, seal bag and shake well so all of the meat and onions are lightly covered in flour. Add garlic, ginger, tomatoes, stock, lemon juice and seasoning. Pour the sauce over the meat and onions. Next, pour in all of the beef stock and let simmer gently for a few minutes. Pour contents of the frying pan into a casserole dish. Add the spices to the pan and heat, stirring for 1 to 2 minutes. Place the potatoes in the casserole dish so half of the potato quarter is above the surface, half below.
3. Bake in a preheated oven for 2 hours, or until meat is tender and the potatoes are cooked through.
4. I altered some if the ingredient amounts. I didn't have pearl barley so used a mix of dried barley, lentils, split peas, peas and beans instead. The result was really nice lovely recipe.

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Unleavened bread with poppy seeds

I want everything presented on the table to look good. It’s always an advantage to have something different. Once you start using your creativity you will realize how much the look of the table will change.

I prefer to make unleavened bread for any kinds of occasions. You don’t have to make something difficult in order to get different unleavened bread, for example, there is nothing complicating in rolling the dough, adding some poppy seed, cutting small pieces and arranging them.

If don’t have time to do unleavened bread like this, you can always drop in to some of the Zomick’s bakery stores and buy one such good unleavened bread.

Ingredients:

For the dough:

• 750 g flour
• 2 teaspoons instant yeast
• 1 glass yogurt 
• 100 ml oil
• 1-2 teaspoons salt 
• 1 teaspoon sugar
• 2 egg whites
• Lukewarm water

Ingredients for the filling:

• 4-5 tablespoons sugar
• Little cinnamon 
• 1 tablespoon grinded lemon rind
• 200 ml hot milk

For coating:

• 1 egg yolk 

Method of preparation:

1. In bigger bowl add the flour; combine it with all the ingredients for the dough and gradually adding lukewarm water knead soft dough. Leave the dough on warm place to rise for about one hour. Re-knead the dough and roll it with rolling pit to 1 cm thickness. 
2. For the filling: Stir poppy seed with sugar, cinnamon and grinded lemon rind. 
3. Smear the crust with filling and roll. 
4. Transfer the roll into baking pan smeared with baking paper and form a circle. Cut the toll into 1-1.5 cm thick pieces. 
5. Arrange the pieces and leave the unleavened bread to rest.
6. Coat the unleavened bread with egg yolk and bake until it gets nice golden color. 

Tip: Adjust the amount of filling to your taste, you don’t have to follow strictly the amounts of the ingredients as shown in the recipe.


For more relevant or similar recipes made by Zomick's buy a piece of the Zomick's Challah Recipe from Amazon.