Ingredients for cooking kosher meat:
- Kosher meat 1.5kg
- 500g of prunes
- 100g of tomato puree
- 3-4 onions
- 5 potatoes
- 6-8 garlic cloves
- 1 cup of broth
- 1 spoon of honey
- 3 spoons of ginger
- 3 spoons of vinegar
- 4 spoons of brandy
- Sugar by taste
- Allspice, bay leaf
Cooking Jewish meat:
Meat should be cut into small pieces, and fried in vegetable oil with adding salt, put kosher meat into stewpot, pour broth and put the stew on low heat. The Jewish kosher food should be stewed for about 45 minutes.
Boil five potatoes, each of them should be cut into 4 pieces.
Cut onion, garlic, and ginger and mix the kosher products together. Put on fry pan and fry using vegetable oil. In process of frying add vinegar, sugar, tomato puree and honey. Leave it on fire for 2 minutes and then add brandy, mix and remove from fire. Add mixture to stewed kosher meat.
Add potatoes, prunes, pepper, and bay leaf.
Put the kosher meat into the oven and cook under the lid until ready.
Symbolism of the kosher recipe:
The combination of joy and sorrow is a typical outlook for the Jewish people which is reflected in the meaning of kosher, so sweet-sour taste of meat corresponds with this. Sweet and alcoholic moments in the taste of kosher meat create a feeling of happiness, while bitter and sour tastes of the kosher meal reflect the sadness in commemoration for the destruction of Jerusalem.
Tags: Kosher Recipes