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| '''Sofrito''' is a meat (lamb, beef, chicken) ] sautéed with potatoes, garlic, ], and ] and simmered in a small volume of water or stock with an acidic agent (sour plum juice, vinegar, or lemon juice), or braised with all these ingredients without prior ]. The second method can also be used in cooking veal, calves' brains or fish. The method of cooking makes this dish more similar to Hungarian ] or Moroccan ] than to the Italian, Spanish, or Latin American ].<ref>{{cite book |last1=Marks |first1=Gil |title=The Encyclopedia of Jewish Food |date=2010 |publisher=Houghton Mifflin Harcourt |pages= |
'''Sofrito''' is a meat (lamb, beef, chicken) ] sautéed with potatoes, garlic, ], and ] and simmered in a small volume of water or stock with an acidic agent (sour plum juice, vinegar, or lemon juice), or braised with all these ingredients without prior ]. The second method can also be used in cooking veal, calves' brains or fish. The method of cooking makes this dish more similar to Hungarian ] or Moroccan ] than to the Italian, Spanish, or Latin American ].<ref>{{cite book |last1=Marks |first1=Gil |title=The Encyclopedia of Jewish Food |date=2010 |publisher=Houghton Mifflin Harcourt |pages=555–556}}</ref> | ||
| 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. | ||
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| 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 ]. | 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 ]. | ||
| Recipes for sofrito vary widely. ]'s recipe calls for sunflower oil, lemon juice, and small amounts of turmeric, white pepper, and cardamom<ref>{{cite web |last1=Roden |first1=Claudia |title=Shabbat Meals: Claudia Roden's Chicken Sofrito |url=https://forward.com/food/136205/shabbat-meals-claudia-rodens-chicken-sofrito/ |website=The Forward |publisher=The Forward Association |accessdate=22 August 2019}}</ref> and little else, differentiating it from other recipes that incorporate paprika, onions, and garlic, or different spice mixes like ]. Roden's recipe may be more typical of Egyptian styles of sofrito, which are subtler, "with a bit of allspice and/or cardamom".<ref>{{cite book |last1=Marks |first1=Gil |title=The Encyclopedia of Jewish Food |date=2010 |publisher=Houghton Mifflin Harcourt |pages= |
Recipes for sofrito vary widely. ]'s recipe calls for sunflower oil, lemon juice, and small amounts of turmeric, white pepper, and cardamom<ref>{{cite web |last1=Roden |first1=Claudia |title=Shabbat Meals: Claudia Roden's Chicken Sofrito |url=https://forward.com/food/136205/shabbat-meals-claudia-rodens-chicken-sofrito/ |website=The Forward |publisher=The Forward Association |accessdate=22 August 2019}}</ref> and little else, differentiating it from other recipes that incorporate paprika, onions, and garlic, or different spice mixes like ]. Roden's recipe may be more typical of Egyptian styles of sofrito, which are subtler, "with a bit of allspice and/or cardamom".<ref>{{cite book |last1=Marks |first1=Gil |title=The Encyclopedia of Jewish Food |date=2010 |publisher=Houghton Mifflin Harcourt |pages=555–556}}</ref> | ||
| Today it is widely eaten in ].<ref>{{cite |
Today it is widely eaten in ].<ref>{{cite news |last1=Laniado Tiroche |first1=Limor |title=Longing for Sofrito |url=https://www.haaretz.com/israel-news/culture/1.5179710 |newspaper=Haaretz |accessdate=22 August 2019|date=2012-02-02 }}</ref> | ||
| ==References== | ==References== | ||
Revision as of 00:36, 3 October 2019
For the Latin American base sauce, see sofrito. | 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 an acidic agent (sour plum juice, vinegar, or lemon juice), or braised with all these ingredients without prior sautéing. The second method can also be used in cooking veal, calves' brains or fish. The method of cooking makes this dish more similar to Hungarian chicken paprikash or Moroccan tagine than to the Italian, Spanish, or Latin American sofrito.
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.
Recipes for sofrito vary widely. Claudia Roden's recipe calls for sunflower oil, lemon juice, and small amounts of turmeric, white pepper, and cardamom and little else, differentiating it from other recipes that incorporate paprika, onions, and garlic, or different spice mixes like baharat. Roden's recipe may be more typical of Egyptian styles of sofrito, which are subtler, "with a bit of allspice and/or cardamom".
Today it is widely eaten in Israel.
References
- Marks, Gil (2010). The Encyclopedia of Jewish Food. Houghton Mifflin Harcourt. pp. 555–556.
- 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) - Roden, Claudia. "Shabbat Meals: Claudia Roden's Chicken Sofrito". The Forward. The Forward Association. Retrieved 22 August 2019.
- Marks, Gil (2010). The Encyclopedia of Jewish Food. Houghton Mifflin Harcourt. pp. 555–556.
- Laniado Tiroche, Limor (2012-02-02). "Longing for Sofrito". Haaretz. Retrieved 22 August 2019.