Chef Hillel Tavakuli describes this Persian dish for the days of Chol HaMoed as “a very simple dish. It’s the most basic food for me.” Shalgam (turnip) kebab consists of layers of grated turnips and carrots, with small meatballs, all slow-cooked in chicken stock. Tavakuli fondly recalls how everyone in his family would eagerly wait for this dish during Chol HaMoed, pouncing on the pot with spoons. “I like to eat it cold or at room temperature — it’s best that way,” he says. “You can serve it with sabzi or a generous dollop of yogurt.”
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Ingredients
10 carrots, peeled and grated
5 turnips, peeled and grated
1 tablespoon salt
1 tablespoon turmeric
1 tablespoon ground black pepper
¼ cup olive oil
3 cups chicken stock
For the meatballs:
700 grams (1½ lbs) ground short rib
300 grams (10½ oz) ground chicken
2 onions, peeled and grated
2 eggs
1 cup + 3 tablespoons (150 grams) matzah meal
2 tablespoons salt
1 tablespoon black pepper
1 cup vegetable oil
To serve:
Sabzi (radishes, tarragon, and other greens of your choice)
Preparation
- In a bowl, combine the grated carrots, turnips, salt, turmeric, and black pepper, and mix well.
- Prepare the meatballs: In a separate bowl, mix the meat, onion, eggs, matzah meal, salt, and black pepper until smooth. Cover and refrigerate for 1 hour.
- Heat the vegetable oil in a large sauté pan over medium heat. Remove the meat mixture from the refrigerator, shape it into small meatballs or finger-length kebabs, and fry until browned, about 2-3 minutes on each side. You may need to do this in batches.
- In a medium or large saucepan, add the olive oil and spread the mixed vegetables into a slightly compacted, 2 cm (1-inch) thick layer. Place a layer of fried meatballs on top, followed by another layer of grated vegetables, and repeat until the saucepan is filled.
- Pour the chicken stock into the saucepan, just enough to nearly cover the ingredients, and bring to a boil over high heat.
- Cover, reduce the heat to medium, and cook for 15 minutes. Reduce the heat to low and cook, covered, for 1 hour. Remove the cover and cook for 1 hour, until the liquid is absorbed and the dish is ready.
- Serve with sabzi.