Mix Jerusalem for Succot
Posted on 28 November 2012 by Meytie Bruggeman
Jerusalem Mix
Read the article “In memoriam Meytie Bruggeman”.
Read the article “In memoriam Meytie Bruggeman”.
For 3-4 persons300 gr. kosher chicken-liver
250 gr. mushrooms, cut big.
5 small onions, cut in rings
3 garlic pieces minced
3 tomatoes, cut fine
2 red peppers cut not too small
4 tbsp olive oil
3 tbsp sweet red wine
1 tbsp sweet soy sauce
1 tbsp sesame seeds
1 tsp cumin
1 tsp coriander
1 tsp rosemarin
Chicken broth
salt
250 gr. mushrooms, cut big.
5 small onions, cut in rings
3 garlic pieces minced
3 tomatoes, cut fine
2 red peppers cut not too small
4 tbsp olive oil
3 tbsp sweet red wine
1 tbsp sweet soy sauce
1 tbsp sesame seeds
1 tsp cumin
1 tsp coriander
1 tsp rosemarin
Chicken broth
salt
Preparation
Bake the onion and garlic in the olive-oil. Add all ingredients to this mixture and bake at a low temperature for a few minutes. After this let it cook, again at low heat for about 20 minutes.
Serve with rice of French fries with olives and sour cucumbers.
For people who like hot food: Yemenite sambal!
In stead of chicken-liver you can also use tofu cubes.Bete’avon!
Bake the onion and garlic in the olive-oil. Add all ingredients to this mixture and bake at a low temperature for a few minutes. After this let it cook, again at low heat for about 20 minutes.
Serve with rice of French fries with olives and sour cucumbers.
For people who like hot food: Yemenite sambal!
In stead of chicken-liver you can also use tofu cubes.Bete’avon!