Inspired by the preserved lemons she discovered in the Mahane Yehuda market in Jerusalem, chef Olivia Hayo created this recipe using local California carrots, he...
- 1 tablespoon extra-virgin olive oil
- 1 pound stewing beef
- 1 cup onion, chopped
- 1 cup celery, chopped, reserve leaves for garnishing
- 1 cup carrot, chopped
- 2 leeks, halved, cut into 1/4” slices
- 3 cloves of garlic, minced
- 2 teaspoons baharat spice mix
- 1.5 teaspoons turmeric
- 2 bay leaves
- 2 quarts chicken stock
- 3 lemons, juiced
- 2 cups fresh spinach leaves
- 2 cups cooked rice
- Sea salt, to taste
- Fresh ground black pepper
- Parsley, for garnishing
- 1 lemon, cut into wedges for garnishing
Heat a large heavy bottomed pot over medium-high heat and then add the olive oil. Add the beef and brown on all sides. Use a slotted spoon to remove beef from the pot and set aside on a plate. Season generously with salt.
Add the onion, celery, carrot, leeks, garlic, and a teaspoon of sea salt to the pot and sauté for 10 minutes until vegetables are softened. Add the reserved beef back into the pot plus the baharat spice mix, turmeric, and bay leaves. Stir to combine and then pour in chicken stock. Bring to a boil and then reduce to a low simmer with the lid slightly ajar. Let simmer for 2.5 hours or until beef is tender and breaks apart easily.
Remove from heat and add the lemon juice, spinach, and rice. Stir to combine and to wilt the spinach. Taste and adjust seasoning with salt, pepper, and extra lemon if needed. Find and remove the bay leaves and discard.
Divide into soup serving bowls and garnish with celery leaves, parsley leaves and a wedge of lemon.
*Available at Balboa International Market and other specialty spice shops.