The World of Jewish Cooking: More Than 500 Traditional Recipes from Alsace to Yemen by Gil Marks

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  • ashallen on October 26, 2019

    Khoreshe Alu (Persian Beef and Prune Stew) - This didn't turn out well for me. Flavors seemed unbalanced and were both sweet and sharp/sour. The sauce around the meat was quite thick and had a slick, slippery texture that I didn't find appealing. I used beef (other option is lamb), yellow onion (other option is leeks), and standard brown prunes (other option is Persian golden prunes which are less sweet and probably would have been better).

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