Root vegetable and Medjool date stew from Sababa: Fresh, Sunny Flavors from My Israeli Kitchen (page 240) by Adeena Sussman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute chicken broth for beef broth.

  • MissKoo on February 17, 2021

    This stew has a lovely element of sweetness to it provided by the dates and the parsnips, with the tart offset of preserved lemon. The recipe does not specify lid on or lid off when simmering on the stovetop. I simmered the meat for one hour (lid off) and then added veggies for additional lid-off hour to concentrate the liquid, then left in 300 degree oven (lid on) for 30 minutes. Initially, the flavors were really off (an unpleasant back taste) while the meat was cooking. After cooking for an hour with the dates and vegetables, the flavor profile completely changed. I made the stew early in the day and by evening the flavors had fully developed. I used a Sauvignon Blanc and chicken stock, and added about two cups of additional stock. Substituted Korean red pepper flakes for crushed dried red pepper. Used all the root vegetables listed except Jerusalem artichokes (not available). Good comfort food.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.