| Revision as of 02:58, 10 May 2018 editSea29 (talk | contribs)Extended confirmed users20,380 editsNo edit summary← Previous edit | Revision as of 10:20, 7 June 2018 edit undoShirt58 (talk | contribs)Autopatrolled, Administrators67,641 edits Yotam Ottolenghi says "This relatively simple Sephardic dish..." and that settles it. Everything else still need needs citationsNext edit → | ||
| Line 13: | Line 13: | ||
| It is mostly common to eat it with chicken although other types of meat are sometimes also used. | It is mostly common to eat it with chicken although other types of meat are sometimes also used. | ||
| It originated in |
It originated in ].<ref name="The Guardian - 6 August 2011 - Yotam Ottolenghi's chicken sofrito and smoky corn salad recipes">{{cite news|url=https://www.theguardian.com/lifeandstyle/2011/aug/05/chicken-sofrito-smoked-corn-recipes|title=Yotam Ottolenghi's chicken sofrito and smoky corn salad recipes|last=]|first=6 August 2011|work=]|publisher=]|accessdate=7 June 2018}}</ref> that were expelled from Spain and was eaten traditionally by them in regions such as the ], the ], ], the ] and more. | ||
| Today it is widely eaten in ]. | Today it is widely eaten in ]. | ||
| {{citation needed|date=October 2015}} | {{citation needed|date=October 2015}} | ||
| ==References== | |||
| {{reflist}} | |||
| ] | ] | ||
Revision as of 10:20, 7 June 2018
 | This article does not cite any sources. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. Find sources: "Sofrito" stew – news · newspapers · books · scholar · JSTOR (October 2015) (Learn how and when to remove this message) |
| Course | Stew |
|---|---|
| Region or state | Sephardic Jewish communities, Israel |
| Serving temperature | hot |
| Main ingredients | Chicken, lamb, beef, brains or fish, potatoes, turmeric, cardamom, garlic, lemon juice. |
Sofrito is a meat (lamb, beef, chicken) sautéed with potatoes, garlic, turmeric, and cardamom and simmered in a small volume of water or stock with lemon juice, or simmered with all these ingredients without prior sautéing. The second method can also be used in cooking veal, calves' brains or fish. It is mostly common to eat it with chicken although other types of meat are sometimes also used.
It originated in Sephardi Jewish cuisine. that were expelled from Spain and was eaten traditionally by them in regions such as the Balkans, the Levant, Turkey, the Maghreb and more.
Today it is widely eaten in Israel.
References
- Yotam Ottolenghi, 6 August 2011. "Yotam Ottolenghi's chicken sofrito and smoky corn salad recipes". The Guardian. Guardian Media Group. Retrieved 7 June 2018.
{{cite news}}: CS1 maint: numeric names: authors list (link)