today i'm so excited because i'm bringing you along to make my super easy and delicious
passover shabbat prep and recipes including friday dinner with its main dish fish salads as well as a
super easy new oven cholent or dafina my delicious passover ice cream and of course all the recipes
are in the description box below if you're new here hi my name is sara malka i share on this
channel all facets of my jewish orthodox life as a full-time working mom so if you like this kind
of content do not forget to subscribe so let me put on a pretty tichel and let's jump into it
i'm coming home right after work and this shabbat is special because it is the last shabbat before
passover it is called shabbat hagadol which means the great shabbat we still eat chametz
or leavened products on shabbat but because my kitchen is ready for passover thank G.od
i have already put away all the pots pans and dishes that i usually use
year long and i will replace them after shabbat with my passover dishes so since i'm in between
pots and dishes i will do everything in recyclable aluminum pans and recyclable plastic containers
i start with my cooked salads and to maximize my time i will bake many things at the same time
i put one can of diced tomato per baking pan and i add hot paprika in one of them to make
my spicy matbucha/ Moroccan cooked tomato salad\ Salade cuite i add some garlic some honey i add
some oil as well and some salt i add some paprika and then i mix everything i cover them both with
aluminum foil and i will write hot to recognize the spicy container and i set them aside in
another baking dish i will make my cooked eggplant tomato salad i put my cubed eggplant my garlic
my shallots some cherry tomatoes half of my olive oil and some paprika and i will put it aside
i remove the hat of the bell pepper by placing the blade of the knife just deep enough to
pierce the skin but without passing through the heart of the bell pepper then i remove the top
and i remove the seeds then i cut it in half and i will put all the bell peppers face down
on a baking dish and set it aside for my moroccan salmon recipe in a baking pan i will put my oil
some paprika garlic honey tomato paste coriander and salt i will mix everything together
then add a bit of water and mix again until fully combined i add my bell peppers cut in strips and i
mix it thoroughly in the sauce i add my chickpeas as well as my onions i place my salmon on top
then i will baste the salmon with its sauce i cover everything with aluminum foil and i
will place finally everything in the oven on the top rack i will put the grilled vegetables
as well as the bell peppers then on the second level i will put both Matbucha
at the bottom i will put the fish and i will bake it for 25 minutes while everything is baking i
will start my other salads in a mason jar i will put some oil some orange juice some salt pepper
and then i will shake everything vigorously to let go of all the frustrations of the week !!LOOOLLLL
i add thinly sliced onions and put it aside in the fridge i will use the same salad dressing for 3
out of 7 salads after verifying and cleaning the endives to make sure they are bug-free
i cut them in thin strips a super trick is to put them one on top of the other
and then cut them once that i am done cutting all the endives i will put them in a container
before putting the container away i will drizzle some lemon juice to
avoid for them to rust the container will be stored in the fridge with the
sauce and will be reunited once we're ready to eat them on shabbat i peel two
oranges (here is am using Sicilian red oranges because they are so good!) and cut them in
quarters and then afterwards i will cut them in triangle i will store them again in a container
and they will be part of the endive salad after washing and verifying my celery to remove
all these bugs i cut it in very thin slices using the same tips as with the endives piling a few
stalks on top of each other and then cutting them finely i cut my fennel using the same technique
i put my fennel and my pieces of celery in one container i add thinly sliced granny smith and
some lemon juice to make sure they do not brown and set them aside by now the fish the grilled
veggies and the bell peppers are ready so i take them out of the oven and right away i
will put the bell peppers in a ziploc bag to make it easier to peel them for our bell pepper salad
i will start my meat for shabbat dinner and cholent (dafina) i will cut in wedges 12 large
potatoes and put in a mason jar cumin cinnamon ginger salt as well as some pepper some coriander
some honey and then some oil i will add some date syrup but it is absolutely optional and i
will give it a good shake in a bowl i add my meat half of my potatoes then i add the sauce on top
using my favorite mixer my hands i mix everything together until fully combined
i place the potatoes at the bottom of a baking sheet lined with parchment paper
then i'm going to add my meat on top
i add another layer of potatoes
i pour the rest of the sauce on top of the meat
then i cover everything tightly with aluminum foil and set it aside
for my new baked cholent recipe i put in a mason jar some oil cumin i add paprika
as well as a nice quantity of honey i add some salt curcuma garlic and tomato paste
i add date syrup and if i don't have any date syrup i would use regular dates i add some
water and give it a good shake and set it aside in a line deep baking dish i put my potatoes
then i put my eggs i add my meat my chickpeas and if you don't add chickpeas or rice simply
add more potatoes i add my spice slurry i add the water almost to the top of the baking dish
then i cover the baking dish tightly with aluminum foil and i will put it in the second baking pan
to secure the bottom and put it aside by now the cooked salads are almost done but there is
still quite a bit of water at the bottom i will uncover them and add in the non-spicy pan the
grilled vegetables i will mix them in and let them bake another 15 to 20 minutes or so until
the water is fully evaporated while it is baking i will start my shabbat routine and if you want
to see the full video i will leave the link in the description box below and the link above
i have already removed the salad treat from the oven and i will put my meat and the cholent/dafina
in the oven i will bake everything for an hour and a half at 350 degrees fahrenheit
while the meat is baking i will continue my salads i take my bell peppers and i
delicately remove their skin i cut them in thin strips then i put them in a container
i put some oil some garlic some salt lemon juice and i drizzle it with honey i cover
the container and set it aside the matbucha are cooled down so i put them in different containers
after that i will put the three salads in the fridge until we're ready to eat them for shabbat
i do my fast and easy israeli salad i add to a bowl with diced cucumbers red onions and tomatoes
some oil parsley salt lemon juice and i mix everything and refrigerate it until shabbat
i do my super easy mango salad i cube a mango and then i add some lime juice some diced red
peppers finely diced red onions salt parsley and also i can add some honey in the mangoes
if they are too tart i mix everything together and refrigerate it until we're ready to eat it
i finally do my dessert in a bowl i add whipped topping
i whip it on high until it forms stiff peaks which usually takes between two to three minutes
once that it has reached the right consistency i will add 4 eggs
sugar vanilla extract and i mix everything until fully combined
i line my container with parchment paper for it to be easier to unmold when we're ready to
eat it i pour in the ice cream i flatten the top and then i will drizzle lines of chocolate syrup
then pass on them with a knife so i create a beautiful marbleized effect
i cover it and i will let it freeze for about four hours or until we're ready to eat it for shabbat
thank you for being here it means the world to me know that in my book you are UNIQUELY SPECTACULAR
if you are here until the end please write in the comments
I LOVE YOUR SHABBAT PREP! so i know i was not alone
if nobody told you today know that YOU ARE LOVED and YOU ARE ENOUGH just the way you are
until next time stay safe stay blessed and don't forget to FRUM IT UP!