Serving
(click to enlarge)

Variety Meat Stew
Sephardic - Morocco
  -   Douara
Serves:
Effort:
Sched:
DoAhead:  
8 main  
***
4 hr  
Yes

A Passover dish very popular with Sephardic Jews in Morocco (most have moved away, but many still cook their traditional dishes). This dish reheats very well. When used as a buffet party dish I cut the pieces a little smaller, around 3/4 inch.





1
2
1
1
1-1/2
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1
1/2
1/2
1/2
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2-1/2
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#
#
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t
t
t
t
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c
Beef Liver (1)
Beef Kidneys (2)
Beef Sweetbreads (3)
Beef, cooked (4)
Veal Tongue (5)
-- Seasonings
Cumin Seed
Pepper
Salt
Paprika
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Chicken Broth
  1. Rinse and drain LIVER thoroughly. Broil or grill so all liquid drains away. It should be dry on the outside and cooked completely through. See Note-1 for the reason. Cut into 1 inch cubes.
  2. Remove all fat and membranes from KIDNEYS and slice them into chunks 1/4 inch thick about 1 inch on a side. Rinse well.
  3. Rinse SWEETBREADS, remove any membranes and stringy things. Cut into 1 inch cubes.
  4. Cut BEEF into 1 inch cubes.
  5. Rinse TONGUE in cold water, then warm. Place in a pot with plenty of water to cover. Slice ONION very thick and add to the pot along with Salt. Bring to a boil and simmer until a sharp skewer goes through the thickest part without encountering a tough center. This will take about 1 hour per pound of weight. Remove from the pot and peel off the skin as soon as it's cool enough to handle (the skin sticks down if you let it get cool). Cut into 1 inch cubes.
  6. Grind CUMIN and mix together All Seasonings.
  7. Put Chicken Broth and Seasonings into a pan and bring to a boil. Add all the Meats, bring back to a boil and simmer for about 20 minutes.
  8. Serve with plenty of steamed white rice.
NOTES:
  1. Beef Liver:   Jewish law requires "koshering" a thoroughly washed and drained piece of liver by roasting thoroughly on a grill, or if that's not available in the broiler, on a grate so all juices fall into a pan. It must be cooked completely through. For a reasonably authentic flavor we do need to broil the liver on a grate, even if we are Pagans, For details see our Beef Liver page.
  2. Beef Kidneys:   These have pretty much disappeared from supermarket but are generally available in markets serving an Eastern European community. For details and preparation see our Beef Kidneys page.
  3. Beef Sweetbreads:   The original recipe calls for Brains. While Calf brains are available in some ethnic markets, I don't recommend them. Sweetbreads (thymus and/or pancreas) are a much superior alternative (unless you are a zombie) and are more available. For details see our Brains and Sweetbreads pages.
  4. Beef:   Left over roast beef is called for, but if you don't have that just cut some beef into 1 inch cubes and simmer it until reasonably tender.
  5. Veal Tongue:   These are often not available, so you can cook a Beef Tongue (about 3 hours) and just use half of it. For details see our Beef / Veal Tongue page.
  6. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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