Israeli Beef Specialties

Spiced Beef Grape Leaves
Serves 4

For the filling:
¼ lb ground beef
¼ cup soaked jasmine rice
1/8 cup tomato sauce
3T pine nuts
1 egg
1tsp smoked paprika
1tsp black pepper
1tsp salt

Combine all filling ingredients together and mix well.

To assemble and cook:
12 grape leaves
Water to cover
¼ cup lemon juice
½ tsp salt
Preheat oven to 350 degrees Fahrenheit.

In a large pot of boiling water, quickly blanch grape leaves, then chill in iced water. Remove stems, dry leaves and stuff with raw filling, rolling up and tucking like a burrito.

Cook stuffed leaves in a shallow pan, covered with water, lemon juice, and salt. Cover with parchment and foil, bake 45min at 350.

Tehina Sauce:
2 cloves garlic
1/2 cup lemon juice
1/2 cup cold water
1 cup tehina paste
Salt to taste
Cumin to taste

Puree the lemon juice and garlic together in a food processor and let that sit for a few minutes.

In a bowl, combine the tehina paste, cold water, lemon/garlic puree, salt and cumin. Whip everything together to make a smooth sauce. 

Slow-Roasted Short Ribs:
Serves 4
2 Days ahead:
1 short rib plate
Kosher salt
Black pepper
Carrots, peeled and left whole

Heavily season short ribs with kosher salt, turmeric, black pepper and cumin all over.  Allow to cure for 2 days, uncovered in fridge.

To cook:
Line a roasting pan with the carrots and place short ribs on top. Roast in a 250 degree Fahrenheit oven for six hours.

To Plate The Dish:
Sear off the grape leaves in a little bit of oil to warm them through and add a little color.

Slice the roasted short rib and lay on the plate with the roasted carrots, add stuffed grape leaves to plate.  Add tehina sauce to short ribs and serve.