When it comes to kosher meat, the key is to find a good kosher butcher, local or online, that slaughters and prepares quality beef, veal, lamb, chicken, turkey and duck according to Jewish food laws, taken right from the Torah. It’s possible, of course, to buy kosher meat from the kosher food sections of large supermarkets, as long as it has the kosher seal of approval (hechsher), افضل مندي في جدة but you’ll never be able to know the details of every cut. With a specialized kosher meat store, you can be assured that meat has been prepared according to Jewish tradition and actually know, in person or by name, the rabbi who supervised the meat preparation and packaging process.

Once you have a kosher meat butcher that sells quality, fresh meat prepared in a kosher kitchen, the possibilities are endless. Whether it’s a beef stew, stuffed chicken breast, a light turkey soup or a hearty goulash, kosher meat recipes are guaranteed to taste great when you start with good kosher chicken and meat. To make it easy for you, we’ve assembled three of our favorite recipes starring kosher meat.

Stuffed Kosher Chicken breast – This recipe relies on the freshest, most tender kosher chicken breasts your kosher butcher can give you. Organic kosher chicken works best, if you can find it. Marinate a boned kosher chicken breast in Italian dressing overnight, then prepare the stuffing: sauté a cup of breadcrumbs and diced celery, onion and green peppers with a bouillon cube dissolved in a cup of water (more, if required). Then, stuff the kosher chicken breast and roll the breast in oil and cornflake crumbs. Bake for about 45 minutes – being careful not to over bake – and serve with fresh vegetables or salad.

Barbecue Beef Ribs – Barbecue ribs are oh-so-tasty and are made with a simple sauce that will make the ribs positively melt in your mouth. Buy six short beef ribs from your kosher butcher and make the sauce as follows: 1 cup ketchup, ½ cup vinegar, ½ cup water, 2 teaspoons each of chili powder and paprika, and plenty of kosher salt to taste. Brown the ribs for about 10 minutes, place them in a casserole dish, cover them with a sliced onion, and drench them in the sauce. Cover the dish with foil, and bake for around 90 minutes, or until tender at the bone.

Sweet Glazed Leg of Lamb – For this recipe, you’ll need two whole legs of boneless kosher lamb from your kosher butcher, enough to feed the whole family. Mix together a cup of honey, ½ cup dry kosher white wine and a large handful of chopped fresh mint leaves. Season the legs of lamb with a liberal amount of kosher salt and pepper, then rub with the honey glaze. Bake in a baking pan at 325° F for up to 90 minutes, basting every 20 minutes. Allow the kosher meat to rest for a few minutes after you remove it from the oven.

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