Great recipe of Galyah, Taken from the Persian Cook Book, Presented by The sisterhood of the Persian Hebrew congregation, Skokie, IL

Used with kind permission.

My notes:
The recipe does not mention water amounts used to cook. I know the water gets absorbed and you should add during cooking. The Galyah is usually mixed to make “Kuarmah” – with potatoes, eggs and more
Michael

Galyah / Persian Passover Meat

"Tastes much better than it sounds, worth the trouble"
Prep Time3 hrs 30 mins
Author: Persian Cook Book

Ingredients

  • 5 lbs. book roast Top blade chuck meat (M.D.)
  • 3 lbs. beef fat ground
  • 3 Onion large, quartered
  • Kosher Salt A lot of…

Instructions

  • Cut meat into large chunks about 5 inches. Make sure to trim all fat and gristle.
  • Wash and place in large colander. Cover each piece liberally with kosher salt and let stand in refrigerator at least overnight.
  • The next day, place ground fat with onions in large pot and cook over medium heat until all fat is liquefied and golden brown.
  • Cool and strain
  • Take salted meat from refrigerator and wash off all salt with cold water. Place into large pot and let cook for 1 hour, mixing frequently.
  • Pour fat over meat and let boil until meat is golden brown – approximately 1 hour.
  • Place meat in glass jar and pour fat to cover. Stays well preserved in fat for many months in refrigerator.

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