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Recipes
Meat Recipes
Browse through our growing collection of 2521 recipes. You can also search the recipe database using the search box in the left column of this page.
Yakhnat (Persian Lamb Stew)
Lamb, specifically the fat-tailed sheep, is the predominate meat in Persian cooking. Meat is rarely cooked in large pieces, rather it is cut into chunks. Typical of Persian cuisine, this dish uses less spices than stews of other Middle Eastern countries. Onions are a fundamental seasoning in this cuisine, while garlic is generally ignored.
Lamb, specifically the fat-tailed sheep, is the predominate meat in Persian cooking. Meat is rarely cooked in large pieces, rather it is cut into chunks. Typical of Persian cuisine, this dish uses less spices than stews of other Middle Eastern countries. Onions are a fundamental seasoning in this cuisine, while garlic is generally ignored.
Codrero (Sephardic Braised Lamb Shanks)
The foreshanks, the lower portion of the two front legs, contain a large amount of connective tissue and require braising. Each shank from a spring lamb provides an individual serving.
The foreshanks, the lower portion of the two front legs, contain a large amount of connective tissue and require braising. Each shank from a spring lamb provides an individual serving.
Codrero al Horno (Sephardic Roasted Lamb Shoulder)
The younger the animal, the more tender the meat and delicate the flavor. When choosing lamb, look for meat that is a lighter red than beef with a bright, pink color; a fine-grained texture; bright white fat; and soft pinkish bones. A darker color indicates a more mature animal. A whole shoulder of lamb weighs 4 to 6 pounds; a boned shoulder weighs about 30 percent less, 3 to 4 pounds. Since bone conducts heat, the cooking time for boned lamb is actually longer. This dish is a Passover and Rosh Hashanah favorite in many Sephardic households, corresponding to the time when the largest supply of lamb is available.
The younger the animal, the more tender the meat and delicate the flavor. When choosing lamb, look for meat that is a lighter red than beef with a bright, pink color; a fine-grained texture; bright white fat; and soft pinkish bones. A darker color indicates a more mature animal. A whole shoulder of lamb weighs 4 to 6 pounds; a boned shoulder weighs about 30 percent less, 3 to 4 pounds. Since bone conducts heat, the cooking time for boned lamb is actually longer. This dish is a Passover and Rosh Hashanah favorite in many Sephardic households, corresponding to the time when the largest supply of lamb is available.
Luenga/Zunge (Beef Tongue)
The Midrash extended the three from the measuring of the flour to the calf in the subsequent sentence, stating, "Abraham slaughtered three calves so that he might be able to set a tongue with mustard before each guest."
The Midrash extended the three from the measuring of the flour to the calf in the subsequent sentence, stating, "Abraham slaughtered three calves so that he might be able to set a tongue with mustard before each guest."
Gefullte Kalbbrust (Ashkenazic Stuffed Veal Breast)
This moist, tender, and once relatively inexpensive cut of veal is a holiday favorite in Ashkenazic communities. Only the smaller seven ribs have sufficient meat to make a pocket, so the bones after the seventh rib are sometimes removed. It is easiest to have your butcher make a pocket in your veal breast. To cut a pocket, place the veal meat side up on a flat surface and, using a sharp, thin knife, cut a slit along the widest side of the breast, as close to the ribs as possible.
This moist, tender, and once relatively inexpensive cut of veal is a holiday favorite in Ashkenazic communities. Only the smaller seven ribs have sufficient meat to make a pocket, so the bones after the seventh rib are sometimes removed. It is easiest to have your butcher make a pocket in your veal breast. To cut a pocket, place the veal meat side up on a flat surface and, using a sharp, thin knife, cut a slit along the widest side of the breast, as close to the ribs as possible.
MEDITERRANEAN CROCK POT STEW (meat)
A nice hearty stew that is amazingly easy to make
A nice hearty stew that is amazingly easy to make
CROCK POT BARBECUE BEEF (meat)
A zesty easy to make fun dish that's perfect for Sukkoth, Spoon meat onto challah rolls and top with additional barbecue sauce
A zesty easy to make fun dish that's perfect for Sukkoth, Spoon meat onto challah rolls and top with additional barbecue sauce
MUSHROOM AND BEEF STEW (meat)
Tender chunks of beef simmered with wine, garlic and thyme, accented with mushrooms, is perfect for any meal
Tender chunks of beef simmered with wine, garlic and thyme, accented with mushrooms, is perfect for any meal
MINESTRONE WITH SPINACH MEATBALLS (meat)
Light-textured beef and spinach meatballs are the flavor starter for this busy-day minestrone. The pasta cooks right in the broth.
Light-textured beef and spinach meatballs are the flavor starter for this busy-day minestrone. The pasta cooks right in the broth.
