By Jerusalem Inbal Hotel, Executive Chef-MOTI BUCHBUT
10.5 oz. of poached, peeled tomatoes, cut into cubes
6 finely chopped stems of celery
2 finely chopped onions
3 garlic cloves, finely chopped
17.5 oz. of veal cut into small cubes, boiled, rinsed and cleansed of fatty tissue
10.5 oz. precooked chickpeas
1/2 a cup of black lentils cooked in water
A handful of chopped coriander
A handful of chopped parsley
Juice from 2 medium size lemons
Pepper, salt and cumin
17 fluid oz. of vegetable stock
Sautee the onions & chopped tomatoes.
Then, place the onions, celery and chopped tomatoes in a cooking pot… season with salt, pepper
and cumin. Add the vegetable stock with the meat, chickpeas, lentils, coriander, parsley, garlic and the juice from one lemon. Cook the entire contents on a medium flame for 30 minutes (check for tenderness of the meat cubes). Season to taste (if necessary) and serve by adding some lemon juice on top.