שבת ט' בכסלו תשפ"ג 03/12/2022
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  • The Mission Continues

    As in the past so it remains today - we were and still are under the selfsame commitment to adhere to the directions of the Gedolei Yisrael, who stand guard against breaches of purity threatening our camp. When we were required to ask – we asked. When we were instructed to depart – we left. The moment we are summoned back to raise the flag, every other consideration is pushed to the side and we answer: We are ready!

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בראי היום

  • Harav Yisrael Friedman zy”a, the Rebbe of Husyatin

    מוטי, ויקיפדיה העברית

    The ancestral chain of Harav Yisrael Friedman, the founder of the Husyatin chassidic court, originates with the holy Baal Shem Tov. The Husyatin chassidus has its roots in Galicia and eventually came to Tel Aviv, during the turbulent years between the two World Wars.

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Recipe

Stuffed Chicken Served Over Rice and Spinach

This scrumptious dish is elegant, original and delicious!

Efrat Leibfreund 21/10/2009

You will need:

Ten chicken breasts (boned and skinned)

Filling:

1 onion
4 tablespoons oil
1.5 cups rice
salt, pepper to taste
1 cup boiling water
¼ cup toasted pine nuts
3 pastrami cuts of your choice
4 tablespoons fresh spinach or parsley, chopped

To Assemble:

Chop onions and fry in oil until browned.

Add the pre-washed rice and the salt and pepper. Sauté for one minute and add boiling water. Let cook until the water is totally absorbed.

Add ¼ cup toasted pine nuts, chopped pastrami cuts and the spinach or parsley.

Taste and correct seasoning.

Place a spoonful of filling on the edge of each chicken breast and roll. Secure with toothpick if necessary.

For Sauce:

4 tablespoons oil
3 garlic cloves, pressed
3 tablespoons soy sauce
½ teaspoon sweet paprika
black pepper, salt to taste
3 tablespoons date syrup
3 tablespoons pomegranate concentrate
2 tablespoons honey
2 tablespoons chili sauce 

To Assemble:

Mix all ingredients.

Line up stuffed chicken in baking dish.

Pour sauce over chicken and bake covered for one hour on 200º C (390º F)

Uncover dish and reduce heat to 180º C (350º F) and bake for another fifteen minutes, until slightly browned.

When the rolled chicken pieces have chilled, cut them up into small slices.



To Serve:

1 cup cooked rice or couscous

Spinach sautéed in oil and spices

Press a few tablespoons rice into a small, deep plate and turn over onto a nice dish.  Garnish with sautéed spinach. Place a few chicken slices over the spinach and – presto! You have a delicious, elegant first course!