Moroccan Brisket in the oven.....Cooking with Mimi and You
Smoked brisket made in the kitchen at home..... enjoy
MOROCCAN FISH RECIPE || THE BEST SHABBAT FISH || DELICIOUS CHRAIME || דג מרוקאי
This delicious and easy moroccan fish recipe ( דג מרוקאי or Chraime (חריימה) in hebrew) is a classic dish to enjoy on shabbat night as part of the sabbath dinner meal. This shabbat fish recipe is perfect for your shabbat meals !
You can even up the game and serve this moroccan fish in a tagine dish
This recipe is so easy, takes just a few minutes and uses simple ingredients.
In this shabbat fish recipe I used salmon to do this moroccan fish ( דג מרוקאי) recipe but any thick fish is delicious: white fish, haddock, cod, halibut, merlan, ...
One key element is to choose for this Moroccan fish with vegetables recipe is skinless fish! Do not forget as well to remove the bones of the fish ( i use a super trick in the video!)
As a side note, you might wonder why do we eat fish on shabbat? Good question!
Fish in Hebrew is dag דג ( dalet and gimmel) and it has the numerical value of 7 which corresponds to the 7th day of the week shabbat hence eating fish on shabbat!
Other custom say that whoever eats fish on shabbat will bring good tidings as eating fish on Shabbat represents the feast which will take place in the next world (Olam Haba) , in which the Leviathan fish will be served.
Isn't is a great reason to eat fish on shabbat!
As usual if you have any questions, please contact me on instagram at frum it up and don't forget to subscribe to this channel all about helping you simplifying yet leading a more meaningful Jewish life!
Until next time, stay safe, stay blessed and don't forget to frum it up!
Love
Sara Malka
#moroccanfishrecipe #shabbatfish #shabbat #shabbos #sabbath
Moroccan fish recipe:
3tbsp olive oil
1 small onion
4 cloves of garlic
1 rep bell pepper and or an orange bell pepper ( you can add green pepper for the colour pop!) if you use many colours, do a 1/3 of each but of course, add more if you want!
1tbsp tomato paste ( don’t forget to store the rest of the tomato paste as I showed you!)
1 sliced lemon
Olive to taste
1tbsp paprika
1/2 tbsp coriander
1-2 tsp of honey
1/2 cup of water
Salt-pepper to taste
6-8 fish filets we love salmon but cod, Haddock, bass, Merlan or any “thick/fat” fish will do too!
You can also add some cayenne or jalapeño peppers for a bit of heat!
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❤️ Sara Malka❤️
⏱TIMESTAMPS⏱
00:00 intro
00:36 what fish to use for this moroccan fish recipe
0:45 TIP #1 || how to remove bones from fish
1:00 spices to use for דג מרוקאי
1:30 TIP#2 || how to revive spices
2:00 extra ingredients for the best shabbat fish
2:30 TIP #3 || how to store leftover tomato paste
3:00 shabbat shalom
???? MUSIC????
Music by Mark Generous - Meganne -
Music by Reggie San Miguel - Sangria -
SHORT BIO OF WHO IS BEHIND FRUM IT UP!
Hi!
Thank you for being here and have clicked on this video ! It means so much to me!
Being a religious Orthodox Jewish woman with small children while working full-time as a healthcare professional with no outside help! I share with you tips tricks, shortcuts , DIY, hacks,.. videos to help you celebrate shabbat/holidays, to better understands what are the pillars of Judaism, to discover many mysteries enclosed in the Torah as well as to see that it is possible to balance a family life, a career and the perceived challenges of being a religious jew at the same time without feeling lost nor overwhelmed most of the time LOL!
I post videos every week. Come and join me in this ride on how to be religiously YOU in a simple and fun way: Let's frum it up!
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Sara Malka :)
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Since you are HERE, you want more content about the JEWISH life I AM SURE!! SO these videos will interest you:
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????BEST FRIED FISH ????
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Ina Garten's Jewish-Style Brisket with Carrots and Onions | Barefoot Contessa | Food Network
Ina Garten slow cooks brisket for a classic and delicious Friday night dinner that's perfect for holidays, too!
#InaGarten #BarefootContessa #FoodNetwork #JewishStyle #Brisket
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Brisket with Carrots and Onions
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 4 hr 10 min
Prep: 10 min
Cook: 4 hr
Yield: 10 to 12 servings
Ingredients
6 to 7 pounds beef brisket
2 tablespoons kosher salt
2 teaspoons freshly ground black pepper
1 tablespoon minced garlic (4 cloves)
2 teaspoons dried oregano leaves
1 pound carrots, peeled and cut into 2-inch chunks
8 stalks celery, cut into 2-inch chunks
6 yellow onions, peeled and sliced
6 fresh or dried bay leaves
1 (46-ounce) can tomato juice
Directions
Preheat the oven to 350 degrees F.
Place the brisket in a heavy roasting pan. In a small bowl, combine the salt, pepper, garlic, and oregano. Rub the mixture on the brisket. Pile the carrots, celery, onions, and bay leaves on the brisket and pour in enough tomato juice to come about 3/4 of the way up the meat and vegetables. Cover the top of the pan with 2 sheets of parchment paper, then with aluminum foil. (The tomato juice will react unpleasantly with the aluminum foil if they touch.)
Bake for 3 1/2 hours, or until the meat is tender. Remove the meat from the pan and keep it warm. Place the pan on 2 burners and boil the vegetables and sauce over medium heat for another 30 minutes, or until the sauce is thickened.
To serve, slice the meat across the grain. Serve with the vegetables.
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Ina Garten's Jewish-Style Brisket with Carrots and Onions | Barefoot Contessa | Food Network
Brisket Tagine with Chef Ara
Chef Ara of Harlem Road Texas BBQ takes inspiration from a traditional North African dish called Tagine. In this recipe, he utilizes the brisket trimmings from the Brisket 101 video.
Full recipe available at: on3media.co/articles
Seasoning Recipes:
Tagine Spice
4 tbsp ginger powder
2 tbsp black pepper powder
3 tbsp turmeric powder
1 tbsp garlic powder
1 tbsp coriander powder
1/2 tbsp cinnamon powder
1 tsp harrisa pepper powder
Directions
Mix all the spices in a bowl. Make sure the bowl is perfectly dry, otherwise, your spice mix can mold. Store in an airtight container.
Harissa Spice
10 dried, smoked chile peppers
2 T cumin seeds
2 T coriander seeds
2 T caraway seeds
½ t multi-colored whole peppercorns
2 T smoked paprika
½ T garlic powder
1 t sea salt
1 t dried parsley
1 t dried oregano
Directions
Remove and discard stems and seeds from dried chiles. Slice chiles in half or quarters, if they are large. Heat a skillet over medium-low heat. Add chiles and heat through to ensure all the moisture has evaporated. Remove and place on a rack to cool. Place cumin seeds, coriander seeds, caraway seeds, and peppercorns in the skillet. Stir seeds and toast until fragrant, about 2-3 minutes. Remove and allow to cool. Grind chiles and toasted seeds with a mortar and pestle into a coarse powder. Add smoked paprika, garlic powder, smoked salt, parsley, and oregano. Continue to blend until all spices are completely combined and pulverized.
Visit Harlem Road Texas BBQ
9823 Harlem Rd, Richmond, TX 77407
harlemroadtexasbbq.com
Moroccan Brisket, Mejadra, and Shirazi Salad Recipe
Moroccan Inspired Dinner Menu
Full Recipe @ FitBodiesByKate.com
BRISKET
3-5lb Brisket
2 teaspoons paprika
1½ teaspoon ground cumin
1¼ teaspoon ground ginger
¾ teaspoon ground coriander
¾ teaspoon ground cinnamon
¼ teaspoon cayenne pepper
½ teaspoon ground allspice
1 teaspoon sumac
Shallots
1. Set the oven at 325 degrees. Sprinkle the brisket on both sides with salt. Set aside
1 tablespoon of the spice mix, and rub the remaining mixture over the brisket on both sides.
2. Sear both sides of brisket on stovetop, 5-7 mins each side.
3. Place Brisket in over and cook 3-5 hours.
4. Remove from over and rest 10 mins.
5. Cut at a diagonal and serve.
MEJADRA
Green Lentils
Basmati Rice
White Onion
Bone Broth
Coriander
Cumin Seeds
Tumeric
All Spice
Cinnamon
1. Boil green lentils, strain and set aside.
2. Cook chopped white onions in oil until crispy and browned. Set aside.
3. Toast coriander and cumin seeds 2-3 mins.
4. Add basmati rice and water/bone broth.
5. Season with tumeric, all spice, cinnamon, salt and pepper.
6. Bring to a boil, cover and simmer 15 mins.
7. Remove from heat, cover with towel, steam additional 15 mins.
8. Add crispy onions and serve.
SHIRAZI SALAD
English Cucumber
Tomato
Red Onion
Mint
Olive Oil
Lemon Juice
Parsley
1. Finely dice or chop the vegetables and add to a large mixing bowl.
2. In a small bowl or jug, combine the olive oil with lemon juice, salt, pepper, and add in the dried mint. Give everything a good stir, or if you want the dressing emulsified use a whisk.
3. Toss the salad with the dressing until everything is well coated in the dressing. Serve immediately or allow the flavors to settle and infuse for 30 minutes before serving.
The BEST Beef Stew Recipe - Hundreds of 5-Star Reviews!!
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Seriously, the best beef stew recipe ever, with slow-braised beef, chunky mushrooms, potatoes, carrots and peas. This soup recipe is so aromatic and delicious, it's bound to become a family favorite!
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