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Свиные ребрышки | Обед безбрачия с Ильей Лазерсоном

Свиные ребрышки | Обед безбрачия с Ильей Лазерсоном

Channel: Телеканал ЕДА

у тети сони

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00:00:00

[music]

00:00:01

put the khanin on a large dish,

00:00:03

place it in the center of the table, this is a beautifully

00:00:06

rich variety Hello, my dears,

00:00:10

the hour has finally come when I can

00:00:12

fulfill my promise and prepare

00:00:15

chonte, or as they call it in Russia, we

00:00:19

called it cholte, my grandmother called it And

00:00:22

here it is it's called hamin, such a hearty

00:00:25

Shabbat Shabbat dish, it cooks for a

00:00:29

very long time in front of the dog, everyone

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lays the pan, then for a day it

00:00:33

sits on such a so-called

00:00:35

Shabbat board that maintains the same

00:00:38

temperature and after a day something

00:00:42

incredible is very similar to stewing

00:00:45

stew, the principle is the same

00:00:48

today for you all I’ll show you this first, a

00:00:51

saucepan. It is advisable that you have a

00:00:54

thick-walled saucepan, if you have a Kazan, then

00:00:57

this is absolutely ideal. I have such a

00:00:59

large saucepan. I immediately send it to

00:01:02

GAS, adding a little vegetable

00:01:05

oil,

00:01:07

and while the oil is heating up, I will chop the onion, chop the

00:01:12

meat. Well, in general, everything you need for this

00:01:15

dish, it will all turn into a sauce in our

00:01:20

dish, so there is no

00:01:23

point in grinding it, we immediately send it to

00:01:27

the pan,

00:01:28

let it fry,

00:01:30

the oil, the oil has not yet warmed up completely,

00:01:32

we will have time to cut the meat. What kind of meat

00:01:37

can you take for this dish, with bones,

00:01:39

you can without in general - then in fact,

00:01:42

such a fairly cheap dish should

00:01:45

be enough to feed a lot of people,

00:01:47

so we take the meat for stewing and

00:01:51

cut it into small, not small

00:01:54

pieces. Well, something like this, that is,

00:01:57

don’t cut up the pieces of meat, too, this is all

00:02:01

quite a big story. It’s good if

00:02:05

the meat is full of fat,

00:02:07

ours will be richer the broth I have is

00:02:10

what I have, that is, I’m already shopping for another piece of

00:02:14

meat, naturally I won’t run,

00:02:18

we send the meat to Luka and close it a little,

00:02:22

then I’ll tell you in the morning about five hours ago

00:02:26

I soaked beans, red beans and

00:02:30

soaked chickpeas, these are the legumes you can

00:02:35

make with any legumes you have

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Do you have white beans, there are large

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small ones, whatever you want? And

00:02:46

some kind of cereal is needed, in fact, they are often cooked

00:02:51

with pearl barley rice. I don’t know

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what else they cook with, in general, what is there in the house? I have

00:02:57

burgul I cooked it today with

00:03:00

bulkul we will also need potatoes

00:03:03

and carrots

00:03:05

and eggs let's go cook I will show you

00:03:09

everything as the play progresses that's

00:03:12

how you can hear our onion began

00:03:15

to squash here

00:03:19

I'll free up some space and put the

00:03:23

meat in the pan You

00:03:26

can of course fry it separately but you

00:03:29

know how many times I haven't tried it it does

00:03:32

n't matter at all whether you fried the meat in this

00:03:35

dish in advance or not, but it’s a good thing, it’s a

00:03:38

habit. I still let the meat cover a little

00:03:42

with the onions in this pan

00:03:47

before putting everything else in.

00:03:50

The potatoes are laid out whole in this dish,

00:03:53

but I’ll cut the carrots in half, after

00:03:57

all, they’re big

00:04:00

[music ]

00:04:05

now the meat has turned pale and let's start with

00:04:09

the spices, just like this in a pan I take a

00:04:12

tablespoon of salt about half a

00:04:14

tablespoon of black pepper like this

00:04:19

Well, of course, this is Jewish cuisine, I'll

00:04:23

pour it all with honey

00:04:26

[music]

00:04:31

you can add hot chili peppers

00:04:34

you can add any herbs that you

00:04:37

like in fact, here the taste and

00:04:41

color of the

00:04:42

leftover honey is carrots and carefully remove them,

00:04:52

lay out the carrots, lay out the whole potatoes like

00:04:56

this

00:04:58

[music]

00:05:01

let's go our groups, I had a glass of

00:05:04

beans, put a glass of

00:05:08

onions here,

00:05:14

here and so I made a glass of the same

00:05:18

Boerboel That is, everything is rough the same

00:05:23

and my friends went 4 eggs

00:05:28

that I prepared for this dish,

00:05:33

fill it all with hot water,

00:05:37

we need everything to be covered,

00:05:47

drown the eggs a little

00:05:51

and wait until it all boils

00:05:55

and look, friends,

00:05:58

everything has boiled for me. I tried it for

00:06:01

salt and pepper, added a little salt and

00:06:04

a little bit of hot pepper and a normal

00:06:08

housewife at this moment in Israel

00:06:10

they put this pan on the dogs' board

00:06:13

my dogs were ordered to live long

00:06:16

ago something I won't buy but

00:06:19

we won't eat it tomorrow but

00:06:22

tonight so what I'm doing is

00:06:26

paper for baking

00:06:29

several layers of foil But if you

00:06:32

have a tight lid that you can put in

00:06:35

the oven, which you can just with a tight lid,

00:06:38

then the oven is

00:06:40

150 130 150 degrees I’ll put it for 5-6

00:06:47

hours Let it languish there and after

00:06:50

that in the evening we will happily eat it all

00:06:54

and of course, I’ll show you the

00:06:57

result, this kind of Jewish

00:07:01

roast always cooks a lot, honestly, I’ll

00:07:05

tell you the more pans, the larger

00:07:08

the volume, the tastier your dish will turn out,

00:07:19

and look,

00:07:21

after 6 hours, this is what my

00:07:24

hamin looks like in the pan, now let’s put it out,

00:07:28

put the hamin on a large dish, and

00:07:30

put it on a large plate. in the center of the table these are beautifully

00:07:34

rich dark eggs aromatic broth

00:07:37

cereals potatoes carrots In general you can

00:07:40

try it And of course to appreciate

00:07:43

the dish You should definitely try it

00:07:46

I’ll take some for myself so to show

00:07:51

you the meat I’ll

00:07:53

take half a potato because I

00:07:57

want to break it all down to show you how it

00:08:00

will be look and then I’ll go

00:08:03

eat with my

00:08:06

dishes

00:08:09

beans and cereals In general, everything is everything

00:08:13

that should be and look, the potatoes have

00:08:17

just melted,

00:08:19

you touch them a little and they fall apart puree,

00:08:26

the most tender

00:08:28

beans with cereals, this is

00:08:33

also always such teeth, teeth are not

00:08:38

needed for this dish, you can just eating

00:08:41

the meat just flakes,

00:08:47

now I’ll show you all this closer,

00:08:49

of course

00:08:51

the hit of it all is the stewed egg in

00:08:56

this sauce. I never thought until they

00:09:00

treated me that this is really

00:09:03

so delicious, an

00:09:09

excellent dish for the winter for a Saturday

00:09:13

meal. Now I’ll show you everything.

00:09:16

Look here. such a potato,

00:09:19

that is, there is no effort at all,

00:09:21

you touch it under a fork, just

00:09:24

once and it turns into puree chickpeas, beans, everything is

00:09:28

very soft, everything is ready, the beans are ready,

00:09:32

look, you just touch it and

00:09:36

that same egg is incredibly tasty meat,

00:09:39

of course, too, I just take it with a fork

00:09:42

and look how the fibers are separated, everything is

00:09:48

very gentle, very soft

00:09:52

Well, my dears, I showed you a

00:09:55

traditional dish for Shabbat Shabbat shalom

00:09:59

I say goodbye to you Don’t forget to

00:10:01

like this video subscribe to the channel And

00:10:04

may your home always have a good,

00:10:06

tasty mood until we meet again

00:10:13

[music]

Description:

Традиционное блюдо еврейской кухни. Сытное, теплое, оно томится 24 часа и им можно накормить большую еврейскую семью. Говядина Лук репчатый Картофель Морковь Фасоль Нут Бургуль Соль, перец, мед Не забудь подписаться на канал https://www.youtube.com/c/%D0%A3%D1%82%D0%B5%D1%82%D0%B8%D0%A1%D0%BE%D0%BD%D0%B8 О простой и вкусной еде. И немного об Израиле. Простые рецепты мои, моей бабушки и мамы, которые наполняют дом уютом и теплом. Любимые фокусы-покусы на кухне, или как превратить работу на кухне в удовольствие. Ну и куда же без истории? Израиль пропитан традициями как бисквит кремом, и моя любовь к нему не только на кухне, но и в каждом дуновении ветерка. Подписывайтесь на канал https://www.youtube.com/c/%D0%A3%D1%82%D0%B5%D1%82%D0%B8%D0%A1%D0%BE%D0%BD%D0%B8, и получайте удовольствие, а я буду дарить вам #вкусноенастроение. --- Я в соцсетях https://www.facebook.com/unsupportedbrowser https://www.facebook.com/unsupportedbrowser https://t.me/dodasony --- фартуки из джинсовой коллекции "студия Жанна" https://www.facebook.com/unsupportedbrowser

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