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| {{refimprove|date=June 2018}} | {{refimprove|date=June 2018}} | ||
| {{For|the Latin American base sauce|sofrito}} | |||
| {{Infobox prepared food | {{Infobox prepared food | ||
| | name = Sofrito | | name = Sofrito | ||
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| '''Sofrito''' is a meat (lamb, beef, chicken) stew sautéed with potatoes, garlic, ], and ] and simmered in a small volume of water or stock with lemon juice, or simmered with all these ingredients without prior ]. The second method can also be used in cooking veal, calves' brains or fish. | '''Sofrito''' is a meat (lamb, beef, chicken) ] sautéed with potatoes, garlic, ], and ] and simmered in a small volume of water or stock with lemon juice, or simmered with all these ingredients without prior ]. 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 is mostly common to eat it with chicken although other types of meat are sometimes also used. | ||
| 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 including the ], the ], ] and the ]. | It originated in ] communities<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 ] from Spain, and was eaten traditionally by them in regions including the ], the ], ] and the ]. | ||
| Today it is widely eaten in ]. | Today it is widely eaten in ]. | ||
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| ==References== | ==References== | ||
| {{reflist}} | {{reflist}} | ||
| ==See also== | |||
| *] | |||
| *] | |||
| ] | ] | ||
Revision as of 00:48, 13 March 2019
 | This article needs additional citations for verification. 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 (June 2018) (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) stew 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 communities that were expelled from Spain, and was eaten traditionally by them in regions including the Balkans, the Levant, Turkey and the Maghreb.
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)