You’re Quite the Dish: Lamb Stew at Zahav

By Cristina Perachio
Add Comment Add Comment | Comments: 5 | Posted Jan. 18, 2012

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Lamb Stew at Zahav, you are quite the hearty dish!

I’m great for a pick-me-up during the cold winter months. And even if you’re not Lebanese—or Middle Eastern at all—I think I could become a new comfort food for you.

So, you’re from Lebanon? Tell me more about your recipe.

I’m a traditional Lebanese-style stew made with spices like cumin and coriander that offset the sweetness of my caramelized onions, baby turnips and carrots.

How does Sous Chef Yehuda Sichel prepare the soup?

My lamb is braised and then picked from the bone. Chef Sichel makes a base from the braising liquid and then adds more caramelized onions before poaching the baby turnips and carrots in the broth. Finally, Sichel adds Lebanese couscous.

Couscous! The food so nice they named it twice.

Yes, and Lebanese couscous is simply heartier and handmade.

Are there any finishing touches?

Of course! I’m finished with fresh mint and onions dressed with a bit of dried sumac and white wine vinegar. This freshens up my spicy, hearty flavor.

What kind of wine compliments such a bold flavor?

Not many. But our Spanish Grenache— a medium-bodied wine with low acidity—handles my richness nicely.

As a comfort food, do you prefer to stand on your own? Or do you get along well with anyone else on the menu?

You said it yourself, I am quite the dish. But Persimmon Salad is a refreshing start or finish. Fried Cauliflower, another favorite at Zahav, gets along with everyone.

Was that a jab at Fried Cauli?

Well, don’t put words in my spoon: I’m no alphabet soup. I think we all know that Cauliflower will always be a side dish—no matter how tasty. He’s lucky to have flavor like me to back him up.

Zahav, 237 St. James Place. 215.625.8800. zahavrestaurant.com

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Comments 1 - 5 of 5
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1. Anonymous said... on Jan 18, 2012 at 10:35AM

“this format of food review is annoying..”

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2. stuffdup said... on Jan 19, 2012 at 12:08PM

“You really need to stop doing this.”

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3. Anonymous said... on Jan 19, 2012 at 05:40PM

“haters gonna hate. keep YQtD coming!”

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4. best ever said... on Jan 19, 2012 at 05:48PM

“it's not a review, genius.”

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5. MKG said... on Jan 19, 2012 at 10:13PM

“mmmmm.... sounds yummy! You know, I think it is silly how food has gotten so "serious" by some. I like this format - it is not pretentious and is informative. I really can't stand when people review a restaurant as though their opinion is the end all. I like that the dish is well described and suggestions are always given for accompaniments (which really helps with wine ideas) I haven't been able to make it to every place, but I have wanted to try every item presented on yqtd! Thanks for the great ideas on things to try around the city!”

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