This Shabbat Dafinah is one of my favorites because it's not too heavy to digest! Chard! Who doesn't love this green vegetable that's similar to celery, but even tastier, if not excellent—a vegetable with a very delicate flavor (I'm not talking about cleaning them, because that's a disservice!).

Ingredients :

1 bunch of very fresh cardoons.
3 tablespoons of paprika
500g of meat (the most tender!)
3-4 onions
1 bunch of cleaned and checked kosbara (fresh coriander)
Salt, pepper
Three handfuls of white beans soaked the day before
1/2 glass of olive oil

Preparation :

Clean and peel the cardoons, removing as many strings as possible, then cut them in half lengthwise so they are not too big and rub the inside of the cardoon rib with a small brush and finally, soak them in a basin of lemon water.

In a very tall pressure cooker, sauté 3 to 4 onions that have been blended with the bunch of kosbara. Then add the meat, cut into fairly small cubes. Let it cook for 15 minutes.

Next add the beans, chard, olive oil, paprika, and add water up to 2/3 of the height and cook over medium heat for 1 to 2 hours… Add salt at the end of cooking.

Koula Recipe

Ingredients :

300g of minced meat
A small bowl of couscous
Salt, paprika (not too spicy if you like)
A hint of caraway
1 egg

Preparation :

Mix everything together and add the meatballs to the casserole dish and let it cook, then place it on the Shabbat plate and serve on Saturday at noon with couscous.