Shabbat recipes by Einav Bublil

Moroccan Chamin

The traditional authentic Moroccan chamin is a winter must-have, which in Einav's house is prepared even in summer.

Ingredients (4 servings): 1 cup chickpeas, 1 cup beans, 1 kg muscle meat, cut into large cubes, 1 onion, peeled and diced, 4 dates, 3-4 potatoes, peeled and cut into large cubes, 5-6 raw eggs, half a cup (120 ml) oil, 1 tsp paprika, 1 tsp turmeric, salt, black pepper.

For the rice: 1 cup rice of any kind, 3 tbsp oil, 1 tsp paprika, 1 tsp chicken soup powder, one and a half cups (360 ml) water, salt, black pepper.

Preparation:

Soak the chickpeas and beans in plenty of water for at least 12 hours. Drain. Arrange the meat cubes in a large pot. Sprinkle the chickpeas, beans, and onion over them. Arrange the dates, potatoes, and eggs on top (carefully, so they don't crack). Pour in the oil and sprinkle the spices. Pour in water up to 5 cm above the ingredients and bring to a boil. Cover and cook over medium heat for about 30 minutes.

For the rice: put all the ingredients in a cooking bag and mix. Close the bag tightly and place in the pot, on top of the other ingredients. Move the pot to a Shabbat hot plate or an oven preheated to 110 degrees for the whole night. Taste and adjust seasoning. Serve hot.

Shabbat Arisa

A dish loved by both children and adults — the perfect option for those who don't have the energy to invest in a full chamin.

Ingredients (4 servings): 1 kg chicken (drumsticks and thighs), half a kilo of wheat, washed well and drained, one-third cup (80 ml) oil, 15 garlic cloves, crushed, 6 tbsp tomato paste, 2 tbsp sweet paprika, salt.

Preparation:

Put the wheat in a bowl. Pour boiling water over it to cover and soak for at least 10 minutes. Drain. Heat the oil in a pot or sauté pan suitable for the oven. Add the garlic and fry for a minute or two until golden. Add the tomato paste and paprika and mix. Bring to a boil and cook over low heat for 20-30 minutes, until most of the liquid evaporates. Add the chicken pieces to the pot, cover, and cook over low heat for about 10 minutes. Pour in water up to 4 cm above the chicken, add the wheat, and bring to a boil. Season with salt, pour in another cup of water, and mix. Cover and cook overnight on a Shabbat hot plate or in an oven preheated to 105-110 degrees. Taste and adjust seasoning. Serve hot.

Cheesecake with strawberries from my "queen mother"

This dessert is relatively easy to prepare, but requires waiting time: you need to start preparations at least two hours before serving. Perfect for hosting, for Shabbat morning, or for the Shavuot holiday. The recipe is for a whole cake, but you can also prepare it in individual portions, as Einav did in the program.

Ingredients:

For the dough: 200 g cold butter, 2.5 cups (350 g) flour, half a cup (60 g) powdered sugar, half a packet (5 g) baking powder, grated lemon zest, 1 egg.
For the cheese cream: 2 containers (500 ml) whipping cream, half a cup (120 ml) milk, half a cup (60 g) powdered sugar, 500 g white cheese (5% or 9% fat), 1 package (80 g) instant vanilla pudding, 1 cup sliced strawberries.
For assembly: high-quality strawberry jam, fresh strawberries, powdered sugar.

Preparation:

Knead the dough from the butter, flour, sugar, baking powder, lemon zest, and egg. Transfer to the refrigerator for two hours or to the freezer for an hour. Divide the dough into two parts: flatten one in a pan, and roll out the other on parchment paper. Bake both parts at 180 degrees for about 20 minutes until golden.

For the cream: whip the cream, milk, and powdered sugar until a stable foam is obtained. Add the cheese and pudding, and whip again. Add the sliced strawberries and mix. Cool the baked dough. If desired, spread a little jam, add half the cheese cream, crumble the second part of the dough on top, then add the remaining cream. Decorate with fresh strawberries and powdered sugar. Keep in the refrigerator until serving.

The program "Poteach et Yadecha" is broadcast on Channel 24 on Fridays at 14:00.