This recipe comes from my mother ZAL, it's a Shabbat meal that is very popular in winter!
Ingredients :
1 kg of fresh or frozen spinach
1 chopped onion
3 cloves of chopped garlic
2 bay leaves
1 tablespoon of marakoff
1 kg of beef cut into large pieces (shank, short ribs or chuck)
1 marrow bone or lamb
250g of chickpeas soaked overnight
salt, black pepper, red pepper
Vegetable oil
1/2 bunch of freshly chopped coriander
Coquela:
200g of fine semolina
200g of minced meat
1 tablespoon of chopped mint
salt, pepper
4 beaten eggs
Preparation :
In a casserole dish, add a little vegetable oil and sauté the spinach until the water evaporates.
In another pot, brown your meat and bones in a little oil, and add the onion, garlic, and spices.
Let the meat cook for 20 minutes without burning it, then add the chickpeas.
Once the spinach has been drained of its water, add it to the meat and chickpeas.
Cover everything with water and let it cook over low heat for about two hours, finishing by adding the chopped coriander.
Start preparing the Coquela:
Mix together in a bowl the minced meat, beaten eggs, chopped mint, semolina, salt, pepper and paprika and a little water as needed for a sticky dough.
Let it rest for half an hour and make balls which you will plunge into the pot while it is cooking.
The meal can continue to simmer on your Shabbat plate!
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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