Shifte and Chickpea Soup

Course: Main Course
Cuisine: Nash Didan
Servings: 15
Author: צביה לוי (Zvia Levy)

Notes

Shifte and Chickpea Soup

Ingredients

1 Lb dried chickpeas (Soak in water overnight)
3/4 Lb beef marrow bones
3 1/2 Lb beef with some fat ( e.g. Kolichal, boneless rib eye steak) make sure it doesn’t have sinew and other stringy pieces.
4 large onions
1 1/2 cups of rice ( Not long grain) Rinse well and soak for 1 hour
Turmeric

For the soup:

Boil bones in water for 10 minutes, then drain. Fill an 8 quart pot 3/4 full of water. Place bones , 1 chopped onion and 3/4 Lb of the beef cut into large chunks into the pot. Bring to a boil and simmer on low for 1 1/2 hours.
Drain chickpeas. Place in one layer on a large kitchen towel. Roll over them with a rolling pin until skins peel off. Pour back into a bowl and cover with water until the peels float to the top. Remove and discard all peels. Drain water and sprinkle chickpeas with two tbsp of salt. Massage the chickpeas with the salt and set aside for 5 minutes. Rinse several times with fresh water.
When meat is cooked, pour chickpeas into soup. Make sure it is always 3/4 full of liquid. Add boiling water if necessary. Add 1/4 tsp of turmeric.

For the Shifte:

Cut the rest of the meat into cubes and grind (2 1/4 Lb ) in food processor. Remove from machine and grind 3 large onions . Remove and place drained rice into machine. Grind well for 20 seconds. Mix rice in a bowl with meat and onions. Add 2 1/2 tbsp of salt and 2 tsp pepper. Mix by hand then feed small handfuls into the food processor through the feeding tube. Grind in small batches until it’s well ground and mixed. Place in bowl and remove any stringy pieces that are not meat.
When the chickpeas are half cooked ( an hour), form one small shifte ball and place in soup pot. Boil until it’s cooked through. Taste to check for spices. Adjust spices. Soup should be a golden color, otherwise add a pinch more of turmeric. Make 3 inch ovals of shifte and place in pot. Make sure all shifte is under liquid. Bring back to a boil, then lower flame. Cook on low, half covered for 2 more hours.
Serves 15 people (makes 20 shifte)
This recipe by Zvia Levy (צביה לוי) was published on the public facebook group – 
https://www.facebook.com/groups/nashdidan
with the title “My grandmother’s recipe”.
 
Brought by the kind permission of Shanie Reichman, author’s granddaughter.

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