Winter 2013 - Shir Tikvah

TASTE
f Shir Tikvah
Sharing recipes for your Shabbat table
David Raskas, one of the culinary masters behind Shir Tikvah’s recent Simchat Torah dinner, shared this recipe
for Moroccan Turkey Curcuma with Olives and Tomatoes. The recipe is originally from an Israeli
cookbook, and David has infused it with his own spin, making it one of his favorite signature dishes.
5 garlic cloves, chopped (I like to use Dorot frozen garlic from Israel.)
¼ cup olive oil
4 medium tomatoes, roughly chopped
3¼ to 1½ turkey thighs deboned and cubed into 2 inch cubes
1 teaspoon turmeric
½ teaspoon pepper
1 pound pitted green Mediterranean-style olives
Juice from 1 lemon
Half bunch finely chopped fresh cilantro leaves
Have a favorite recipe you’d like
to share? Send to office@shirtikvah.net
along with a brief introduction about the
recipe. See the back page for deadlines.
In a large pot, sautée the garlic in olive oil over medium heat until just lightly golden, about 4 minutes. Add the
tomatoes and sauté for 4 to 5 minutes more, until softened. Add the turmeric and pepper and mix into softened
tomatoes then add the turkey and cook over medium low heat, uncovered, for 30 minutes mixing occasionally.
Add the olives and and cover and cook for 1 hour mixing occasionally. After an hour add the lemon juice and
chopped cilantro and cook for 30 minutes uncovered mixing every 5 to 10 minutes. When mixing this last time you
want the turkey to begin to shred. Then towards the end break apart any remaining large pieces of turkey.
Serve hot. Make a day ahead of time and the flavors will only get better. Just heat up covered for 30 minutes at 350
degrees. Add a cup of water if needed before warming.
Tips: When deboning the turkey, it does not have to look pretty — you are going to cube it anyway. Remember to
remove the skin. You can find Dorot frozen garlic at Trader Joe’s. I use pitted green olives in a jar also from Israel; I
find them in the Kosher dry goods section at Rainbow.
Onegs and s’mores and sukkahs, oh my!
The Membership Committee hosted two tasty events
last season: Oneg-on-a-Stick and Sukkot and S’mores.
“Both events created opportunities for new
members, veteran members, and prospective members
to come together in a fun, social atmosphere,” said Jeff
Danovsky, Membership co-chair. “We had excellent
turnout. Despite the chilly Sukkot night, people
lingered by the marshmallow-roasting pit sipping their
cider late into the evening.”
These types of social events are reflective of
Shir Tikvah’s desire to continue that special sense
of connectedness in our kehillah kedosha (holy
community). Look for more events like these
throughout the year.
Chris Bargeron and Rich Kessler enjoy the Oneg-on-a-Stick event in August.
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