Taskia de Passeah is a staple on Algerian tables during this holiday. With its unique blend of braised meat, fresh and frozen vegetables, and a rich broth poured over matzah, it's a recipe that delights everyone and is eagerly anticipated each year. Here's how to reinvent this classic in your own kitchen.

Practical information
Preparation time: 20 minutes
Cooking time: minimum 3 hours
Estimated calories: approximately 350 kcal per serving
Estimated average price: approximately 85 ₪ for the recipe

Ingredients

• 1 kg of chuck or shank meat
• 4 pieces of lamb neck
• 1/2 glass of oil
• 2 onions
• Salt and pepper
• 5 cleaned carding pods
• 1 bag of frozen artichokes
• 1/2 bag of frozen broad beans
• 4 courgettes
• 1 bunch of fresh coriander
• Crushed matzot

Preparation steps

1. In a large pot, place the diced meat and the lamb neck. Pour in a little oil, add the grated onion, salt, and pepper. Let it cook over the heat until the first delicious aromas begin to escape.
2. As soon as the mixture becomes fragrant, add the vegetables: the cleaned chard, the frozen artichokes cut into quarters, the frozen green beans, and the courgettes in rounds.
3. Pour the cooking water from the lamb shoulder into the pot and bring to a boil.
4. Reduce the heat and simmer for more than three hours, ensuring that the broth remains flavorful and the meat is tender.
5. At the end of cooking, stir in the fresh coriander (Arabian parsley) to delicately flavor the broth.
6. To serve, place the crushed matzot at the bottom of each plate and generously pour the hot broth and vegetables over it.

For an even more flavorful broth, prepare your Taskia the day before: the flavors develop wonderfully overnight. You can also freeze leftovers; this recipe reheats perfectly and is even worth a second look on your table a few days later!

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