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Lahmajun from Scratch

Lahmajun from Scratch Can I substitute another type of meat in the lahmajun? Ground lamb, veal, or a combination of beef and lamb works well. For a leaner version, use turkey or chicken, but you may need to add a small amount of olive oil to maintain moisture. Ensure the meat is finely ground and mixed with the herbs, spices, and tomato-onion mixture to achieve the characteristic texture and balance essential for authentic lahmajun. Is it possible to make the dough ahead of time? Absolutely. After kneading, place the dough in an airtight container or wrap it tightly in plastic … Read more

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Beef

Eggplant Tortellini with Blue Cheese and Chilled Yogurt

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Eggplant Tortellini with Blue Cheese and Chilled Yogurt What is the best way to char the eggplant? The most effective way to char the eggplant is directly over an open flame, such as a gas burner or outdoor grill, until the skin is fully blackened and blistered. This method gives the flesh a smoky flavor, which is essential for the filling. If you do not have access to an open flame, you can broil the eggplant in the oven on high, turning it occasionally until the skin is charred and the inside is tender. After charring, scoop out the flesh … Read more

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Main Courses / Pasta

Grilled Tomahawk Steak with Garlic Herb Butter

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Grilled Tomahawk Steak with Garlic Herb Butter How do I know when the grilled tomahawk steak is done? To know when the grilled tomahawk steak is properly cooked, you should rely on an instant-read meat thermometer rather than guesswork. Since this cut is large and thick, visual cues alone are not enough. For rare, the internal temperature should read 120°F/49°C; for medium-rare, 130°F/54°C; and for medium, 140°F/60°C. Always insert the thermometer into the thickest part of the steak, away from the bone. After grilling, let the steak rest under foil for about 10 minutes, as carryover cooking will raise the … Read more

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Beef

Beef Short Rib Burger with Whiskey-Onion Relish

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Beef Short Rib Burger with Whiskey-Onion Relish How do I keep the beef short rib burger juicy while cooking? The most important factor is fat content. Ground short rib and short plate both have higher fat ratios than lean cuts, which helps retain moisture. Avoid overworking the meat when forming patties, since compacting the mixture too much can make the burger dense. Cooking over medium-high heat in a cast-iron skillet or grill pan gives a good sear without drying the inside. Letting the patty rest for a few minutes after cooking allows juices to redistribute evenly. How should I season … Read more

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American / Beef

Adi Marom’s Hamin Recipe (Overnight Beef & Bean Stew)

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Adi Marom’s Hamin Recipe (Overnight Beef & Bean Stew) How is hamin different from cholent? Hamin and cholent are both traditional Jewish Shabbat stews, but their origins and flavors differ. Hamin is Sephardic in origin, usually spiced with paprika, baharat, turmeric, and sometimes date syrup for sweetness. Cholent is Ashkenazi, typically seasoned more simply with onion, garlic, salt, and pepper, and may include kishke or barley. Both are slow-cooked overnight and include beans, grains, potatoes, and meat, but hamin tends to be more aromatic and layered in flavor. When preparing a hamin recipe, the goal is a richly spiced dish … Read more

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Beef / Slow-Cooked

Vegan Stuffed Onions

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Vegan Stuffed Onions How can I prepare these vegan stuffed onions ahead of time? The stuffed onions can be prepared ahead by completing the filling and stuffing steps, then arranging them in the baking dish without adding the sauce. Cover tightly with foil and refrigerate for up to 24 hours. When ready to cook, pour the prepared sauce over the onions, cover again, and bake as directed. If baking directly from the refrigerator, allow the dish to sit at room temperature for about 20 minutes before placing it in the oven to avoid uneven cooking. This method ensures the flavors … Read more

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Main Courses / Slow-Cooked

Moroccan Fish Meatballs with Spiced Chickpea Sauce

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Moroccan Fish Meatballs with Spiced Chickpea Sauce What kind of fish works best for these fish meatballs? White, flaky fish like cod, tilapia, or flounder are the best choices for fish meatballs because their mild flavor and texture bind well with breadcrumbs, eggs, and aromatics. Salmon is also an excellent option if you prefer a richer taste and slightly firmer texture. Avoid oily fish such as mackerel or sardines, as they can overpower the spices and make the meatballs heavy. Can I prepare the fish meatballs ahead of time? The meatballs can be prepared in advance to save time. After … Read more

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Fish

Dutch Oven Short Ribs with Garlic Mashed Potatoes

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Dutch Oven Short Ribs with Garlic Mashed Potatoes How can I make the ribs ahead of time for entertaining? Dutch oven short ribs are an excellent dish to prepare in advance, since their flavor deepens as they rest. After braising, allow the short ribs to cool slightly in their cooking liquid before refrigerating overnight. The next day, a layer of fat will have solidified on top, which can be removed easily, leaving a cleaner, more refined sauce. Reheat the short ribs gently on the stovetop or in the oven at 300°F/150°C until warmed through, ensuring the meat stays tender without … Read more

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Beef / Slow-Cooked

Spinach and Ricotta Roulade

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Spinach and Ricotta Roulade What is the best way to store leftovers? Allow it to cool completely at room temperature for about 30 minutes. Wrap tightly in plastic wrap or place in an airtight container to maintain moisture and prevent drying. Refrigerate for up to 3 days. To reheat, place in a preheated oven at 325°F/160°C for 10–15 minutes or until warmed through. Avoid microwaving for long periods, as it may make the pasta sheets soggy. Can this spinach and ricotta roulade be made gluten-free? The roulade can be made gluten-free by using a gluten-free flour blend suitable for pasta … Read more

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Main Courses / Pasta

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