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Stuffed breads, like dumplings, exist across many cultures. There are the babkas; the Kurdish Jewish stuffed bread known as kadeh; there are Polish kolaches; and Indian parathas. This year, instead of the usual Haman’s hat (Hamantaschen) for Purim, I wanted to try making Queen Esther’s crown. The pastry ring is supposed to look like a queen’s crown and with the inspiration of Indian parathas, this one is stuffed with a samosa-like filling. I hope those of you with Jewish and Indian influences in your home will especially enjoy this recipe!
Queen Esther’s Crown Stuffed Bread
1. Remove pizza dough from the fridge to let it come to room temperature for at least 30 minutes. Preheat the oven to 400° F.
2. Peel the potatoes and the carrots and dice them into pea-sized cubes.
3. Add 3/4 cup of water into a small pot with a lid. Heat the water to just before a boil, then reduce heat to medium-low. Add in the diced carrots, diced potatoes and peas. Cover the pot with a tight-fitting lid and cook until soft, about 15 minutes. Once the vegetables are soft and cooked through but not mushy, take them out of the pan. The water may or may not be completely absorbed.
4. Heat the oil in a pan over medium heat. Add the mustard seed and cook until you start to hear a popping sound. Add the chopped onion and cook until translucent. Then, add the steamed vegetables and sauté for 5 minutes. Add all the spices: salt, mustard seed, turmeric, garam masala and fresh ginger. Stir to combine.
5. Remove the vegetables from the pan and set aside in a bowl to cool. With scissors or a knife, cut the dried apricots into little ¼-inch strips and add them to the vegetables.
6. Prepare a pan with a sheet of parchment paper.
7. Grease your hands with a little oil and stretch out your pizza dough into a long thin rectangle. I like to hold the dough up high and let gravity help me stretch it. Keep turning the dough so that you get an even stretch.
8. Put the edges together and make a wide crown of dough. It may seem impossible, but stick with it and keep tweaking it. It doesn’t have to be perfectly round and you can adjust it later.
9. Spoon the filling onto the dough, leaving a small seam at the center of the circle and a larger space on the outer part of the circle. Pull the outside of the crown over the filling and pinch the dough together in the inner circle.
10. Brush the crown with a beaten egg. Cook for 25-30 minutes until the crust is golden brown. Remove from the oven and allow to cool for 10-15 minutes.
11. Serve slices with a spoonful of cool, creamy plain yogurt.
Shepherd’s pie is an old English, Irish and Scottish peasant food. It’s traditionally made with minced lamb and is topped with mashed potatoes. An earlier version of this dish is known as cottage pie. Cottage pie was typically made with ground beef. Whether it’s cottage pie or shepherd’s pie the essentials are potatoes and an inexpensive cut of meat.
This version fuses cultures, inviting a Jewish flair by using flanken cut beef short ribs rather than ground beef. Flanken is a Yiddish word for the cut of meat that goes across the bone so the meat is in strips wrapped around sections of bone rather than lying along the bone. This is a tough, typically undesirable cut of meat, which is why it was easily available, and, like so many peasant foods, is absolutely delicious if treated just right.
Flanken would have been used for cholent and stews that could sit for hours on the stove to be enjoyed during Shabbat or for the holidays. Although this recipe does take a little time, it doesn’t take hours. It is quick to prepare and slow to cook, which is perfect for a cool fall day.
English Cottage Pie with Yiddish Flanken Cut Short Ribs
2. Pat the flanked short ribs dry with a paper towel. Then sprinkle with 1/2 tsp. of salt. Drizzle 1 Tbsp. of olive oil into a dutch oven or a frying pan. If you are using a dutch oven or oven-safe pan with a lid you can make this all in one pot. If you do not have a dutch oven you can transfer the meat to a roasting pan once it has browned. Brown the short ribs on high/medium high on both sides.
3. While the meat is browning, wash and trim cauliflower. Remove core and slice in half. Wash potatoes and wipe dry. Cut root side off of the head of garlic. Pour 1/8 of a cup of olive oil over the potatoes, garlic and cauliflower and rub with oil. Sprinkle 1 tsp. of salt over the vegetables and place them together in a separate roasting pan.
4. If you are using a roasting pan for your meat as well, transfer the browned ribs to the pan now. Deglaze your frying pan with 1 1/2 cups of red wine then pour that into the roasting pan as well. If you are using a dutch oven, just add the wine to the dutch oven and bring to a boil. Add tomato paste and cover with a lid or heavy duty tin foil.
5. Place everything in the oven for 90 minutes. Be prepared to check the vegetables within an hour. If they are still hard, you can add a few tablespoons of water to the roasting pan.
6. After 90 minutes, carefully remove the dishes from the oven. Check that the potatoes and cauliflower are tender and there is no resistance when a knife is inserted into either. Remove the bones from the flanken cut short ribs. They should pop out with a spoon or fork. The meat should be very tender. After removing the bones, put the meat back in the oven with the lid on for another 30 minutes while you prepare the mash.
7. In a food processor or blender puree the roasted garlic, cauliflower and 1 cup of water, stock or rice milk. You want a smooth texture. If the puree is too thick (like mashed potatoes) add a little more liquid until the puree is more like a thin applesauce. Slice the potatoes (if you prefer no skin, remove the potato skins as soon as the potatoes are cool enough to touch). Drizzle 2 Tbsp. of vegetable oil over the potatoes and mash with a fork or potato masher. Mash in 1/2 tsp. of salt and 1 tsp. of freshly ground pepper. Next, stir the cauliflower mash into the mashed potatoes.
8. Take the ribs out of the oven and carefully take out the meat one rib or piece at a time. With two forks, shred the meat. As you shred the meat remove the pieces of cartilage that can be found near where the bones were. Once you have shredded all the meat, scoop out the tomato paste that is left in the pan and mix it with the shredded meat. Add two cups of (defrosted) frozen peas to the shredded meat and stir together.
10. You can sprinkle the potato with paprika for color if you like. Take a teaspoonful of the rendered fat from the short ribs and drizzle it over the potatoes. Cover the shepherd’s pie with tin foil and bake for another 30 minutes. Remove foil and bake for an additional 10 minutes.
The pie can be prepared (steps 1-9) and frozen or left overnight in the fridge and then cooked the following day.
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