I’ve only ever made veal roast in rubut, and while that’s amazing and delicious, I wanted to try something new.
Fig season came to Brooklyn a little late this year, so we had extra time to think up recipes using fresh figs. Fall came a little late, too, and the idea of not turning my oven on was appealing last week while the air conditioning was shut off, but we still had summer temperatures inside my apartment. That’s why when I found this recipe, I turned it into a CrockPot recipe.
I am not a big eater of veal. I never cook it, and hardly ever eat it. But one Friday night, my mom decided she wanted a rubut, so I took on the challenge. Some of you may be thinking “WHAT?” and I”ll explain to you what this crazy dish is. Basically you take a piece of veal and cut a slit in the center so that you can stuff it (we Syrians love stuffing our food!). The veal is stuffed with hashu, a mixture of meat and rice, and cooked with either more hashu around it or some vegetables. Fava beans are classic, and many people make it with mushrooms, but I like to make it with peas. And add some hashu balls in the peas just for some extra meatiness (meat stuffed with meat with some meat around it…a well-rounded meal). Continue reading
Growing up, we always thought Grandma Rena was the best cook! Our parents still make fun of us that we liked her can of Hunt’s tomato sauce over a box of boiled pasta better than theirs, but what can we say, there was something special about it.
Recently, our dad started buying veal so that our mom could recreate his mom’s veal pasta. We’ve been trying to recreate her recipe, and while it will probably never be as good as grandma’s, we can come close to it.