PARS
•
4 4,
RESTAURANT
Mediterranean Persian Cuisine
Preheat broiler. Place the brisket
in a large roasting pan or disposable
aluminum pan large enough to hold it
comfortably. Place the pan in the mid-
dle of the oven under the broiler and
broil until the top is darkened, about
10 minutes. Turn the brisket over and
broil the other side.
Reduce heat to 325°F. Remove the
brisket from the oven and season with
salt. Arrange the onions and garlic
under and around the beef and pour
the tomato sauce over. Cover the pan
tightly with foil and roast for 31/2 hours.
Remove from oven and cool before
chilling overnight. Discard congealed
fat from the meat, if any.
Slice the beef against the grain and
transfer the slices (place them next to
each other as you cut them to form the
roast again) in baking dish (you may
puree the vegetable and juices in a food
processor or blender if you like a thick-
er, creamier sauce). Pour the sauce over
and around the beef and cook, uncov-
ered, for 1 more hour (test the beef for
tenderness). Cover with foil and keep
warm until ready to serve. Makes 8 or
more servings.
HERB-BRAISED
VEA I CIJA knee
6 veal shanks (about 2 inches thick
each)
Salt and pepper to taste
Flour for dredging
3 Tbsp. olive oil
2 cups thin sliced onion
2 tsp. minced garlic
2 tsp. grated lemon zest or peel
2 Tbsp. drained capers
2 Tbsp. dried parsley flakes
1 tsp. dried rosemary
1 tsp. dried thyme
2 cup dry white wine
2 cup chicken broth
Preheat oven to 425°E Pat veal shanks
dry between paper towels and season
with salt and pepper. Dredge both sides
of shanks with flour in a skillet in batches
(add remaining oil for second batch) and
transfer to a roasting pan.
Without cleaning skillet, add onions
and garlic to the pan and saute for 3
minutes. Add remaining ingredients and
bring to a boil. Cook, stirring frequently,
for 5-10 minutes more, until the liquid is
reduced by about a third. Pour this mix-
ture over the veal shanks.
Cover the pan tightly with foil and cook
for 30 minutes. Reduce oven temperature
to 325°F and cook for 2 hours more, or
until the meat is very tender. Allow to
stand for 10 minutes before serving or
keep warm until ready to serve. When
serving, carefully remove the meat (the
meat may separate from the bone — be
sure to serve the bone). Makes 6 servings.
LENTIL "MEATLOAF"
3 cups water
2 tsp. kosher salt
Ph cups green lentils
3 Tbsp. olive oil
Ph cup chopped red or Bermuda
onion
1 cup chopped carrots
Y2 cup chopped celery
2 tsp. chopped garlic
Ph cups quick oats
Ph cups shredded cheddar cheese
1 cup tomato sauce
2 large eggs, lightly beaten
Kosher salt and pepper to taste (start
with 1 tsp. salt and Y2 tsp. black pepper)
'4•41:
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....”ffiglow- IR NOW
; . "N4
(North of 13 Mile)
www.pars1resturant.com
......
248.851.8200
Pars Mediterranean Restaurant
20% Off
Total Food Bill
Boil water in a saucepan over high
heat. Add lentils and simmer, covered, 30
minutes, until lentils are very soft. Drain
and transfer the mixture to a large bowl
and cool for 20 minutes.
Add remaining ingredients and use an
electric mixer to mix well.
Preheat oven to 350°E Spray a large
loaf pan with nonstick cooking spray.
Transfer the mixture to the prepared
loaf pan. Bake for 45-60 minutes, until
top of loaf sets. Run a knife around edges
of pan then turn out loaf onto serving
platter.
Makes 8 or more servings.
BRAISED LEMON AND DILL
CHICKEN WITH CAPERS
1 whole chicken, cut into pieces (with
skin and bones), 21/2-3 pounds
Kosher salt and black pepper
3 Tbsp. olive oil
1 cup thinly sliced onion
1 tsp. chopped garlic
4 cups chicken stock or broth
'/2 cup fresh chopped dill
'/2 tsp. cayenne pepper
Y4 cup fresh lemon juice
1 lemon, cut into thin slices
2 Tbsp. capers, drained
Season chicken with salt and pepper.
Set aside.
Heat oil in a Dutch oven or shallow pot
until hot.
Sear the chicken without moving,
skin-side down, until golden and the skin
releases easily from the bottom of the
pot. Turn over and sear the other side.
Transfer chicken to a plate and set aside.
Add sliced onion and garlic to the pan
and saute until softened.
Return chicken to the pot (and any
accumulated juices), skin-side up. Add
the broth and bring the liquid to a boil.
Cover the pan and cook the chicken for
30 minutes. Add the lemon juice, capers,
1 tsp. salt and 1/2 tsp. pepper and half the
dill. Continue cooking until half of the
liquid is evaporated. Sprinkle remaining
dill.
Makes 6 servings.
30005 Orchard Lake Road
Farmington Hills
Exp. 09.09.15
Hours:
Mon-Thur
llam-lOpm
Fri & Sat
llam-11pm
Pars Mediterranean Restaurant
Buy One Entrée
Get 2nd Entrée
1 /2 Off
Sunday
11 am-9pm
Exp. 09.09.15
2004900
EPIC
KOSHER
MILKiliONEY
r
YOM KIPPUR TRAYS
come with a
FRUIT BOWL
and our famous
SOUR CREAM
COFFEE CAKE.
The Smoked Fish Platter
I
Dairy Style Salad Tray
$24.95 per person
$1 0 F F 3N
PER PERSON
IF THE ORDER IS PLACED 2,
AND FINALIZED BY ,.,(F
, I N
i d AVtil /...4
$17.95 per person
Tray Pick-Up
Tray Delivery
Tuesday September 22
For availability in your area,
12 - 2 pm
call 248.661.2327
c--2 SEP 11TH 2015 ,;'
•-k,
$13.95 per person
ADD LOX...
0."'
EWISH COMMUNITY CENTER
6600 West Maple Road
West Bloomfield, MI 48322
t. 248.661.2327
i-2 EpicKosher.com
MilkandHoneyKosher
September 3 • 2015
51