Good recipe for Rosh Hashanah

[Guest guest]

This is a traditional Syrian (Aleppo) recipe, adapted for vegetarians.

 

 

Dja'jeh Mish Mosh or Sweet and Tart Not-Chicken with Apricots

 

Instead of Chicken:

750 gr Reconstituted TVP (reconsituted weight)-- large piece

Salt and black pepper to taste

2 Tbs vegetable oil

 

Sauce:

2 Tbs vegetable oil

2/3 cup coarsely chopped yellow onions

2 tsp minced garlic

170 gr tomato paste

1-1/4 cups cold water

2 tsp Worcestershire sauce

3 Tbs firmly packed dark brown sugar

6 Tbs lemon juice

Salt and black pepper to taste

1 Tbs tamarind sauce

1-1 /4 cups dried whole apricots

Preheat the oven to 180°C.

 

Pat the TVP dry with paper towels and sprinkle with salt and pepper.

Place on a plate. Heat the oil in a large skillet over medium-high

heat. When the oil is very hot, add the TVP pieces and brown, cooking

for 2 to 3 minutes on each side. Remove from the skillet and set

aside.

 

Prepare The Sauce:

Heat the oil in the same skillet over medium heat and cook the

onions, stirring, until golden and soft, 3 to 4 minutes. Add the

garlic and cook, stirring, until golden, an additional minute.

Combine the remaining sauce ingredients, except the apricots, in a

medium-size bowl and pour into the skillet with the onions and

garlic. Bring the sauce to a boil over high heat. Turn off the heat

and set aside.

Arrange the TVP snuggly in an oven-proof pan, so it will not dry out.

Cover the pieces with the apricots. Pour the sauce over the apricots,

reserving 1/2 cup for later, and cover with aluminum foil or a tight-

fitting lid. Bake for 1/2 hour.

After 1 hour, pour the remaining 1/2 cup sauce over the chicken and

continue to bake, covered, until the chicken is tender, almost

falling off the bones, about another 15 minutes. Serve hot, with the

sauce spooned over rice.

Serves: 4

 

" A Fistful of Lentils " by Jennifer Felicia Abadi (Harvard Common

Press, 2002).