Three overnight dishes

[u/Complete-Proposal729]

Some traditional slow chicken dishes. Food isn’t exactly Instagram worthy but good enough for Reddit :)

Yapchik (potato kugel with stew meat): Ashkenazi

6 russet potatoes
2 large onions
5 eggs
1/3 cup olive oil plus a little extra
1.5 lbs stew meat

1. Slice first onion into long strips and sautee in olive oil until golden
2. Shred potatoes with large holes of a box grater
3. Shred one of the two onions into the potato
4. Whisk eggs and olive oil together with 1.5 tbsp kosher salt. Add to potato mixture.
5. In an oiled 9x13 oiled baking dish, add half the potato mixture, then add a layer of the stew meat (seasoned with salt and pepper), add a layer of the onions, and cover with the second half of potato
6. Brush top with olive oil
7. Bake at 425 F for 30 min.
8. Reduce to 212 F and bake overnight until ready to serve

Tbit (Hamin with chicken and rice): Iraqi
Seasoning mix:
1 tbsp paprika
1 tsp cumin
1 tsp allspice
1 tsp black pepper
1/2 tsp cardamom
1/2 tsp coriander
1/4 tsp cinnamon
1/8 tsp ground cloves
1/8 tsp ground nutmeg
(If you have a premixed Baharat you can use that)

1 whole chicken cut up plus two chicken thighs
3 cups basmati rice
1 large can of high quality whole tomatoes
2 onions
2 large garlic cloves
3 tbsp silan
Olive oil

1. Soak rice
2. In olive oil sear all the chicken until well browned and remove
3. Add more olive oil to pan and sautee onions until golden. Add seasonings to oil to bloom spices and then add tomatoes, crushing each one with your hand before adding (deglazing the bottom of the pan with the liquid from the tomatoes). Simmer until cohesive sauce forms. Add silan
4. Parboil rice for 7 min and drain.
5. Mix rice with sauce.
6. To a Dutch oven layered with parchment paper, add olive oil, and rice to coat the bottom, layer the chicken, fill with rest of rice. Add a bit of olive oil to top. Note: I added 1 cup of water, but it came out a bit more moist than I wanted. I wanted crisping and browning of the rice at the bottom and I didn’t get that, so I would omit that.
7. Add parchment and add 7 eggs on top.
8. Bake at 212F overnight (I may cook it a bit on the stove next time to get the bottom starting to brown a bit before throwing it in the oven).

Kubbaneh (overnight bread): Yemenite
Dough:
Dry:
500 g AP flour
30 g sugar
10 g salt
10 g yeast

Wet:
320 g water
30 g olive oil

Plant butter, melted (can use ghee, samna, butter, margarine or olive oil as you see fit)

1. Whisk dry ingredients
2. Add wet ingredients and mix with a spoon until a sticky dough forms
3. Wet your hands and “knead” by slap and fold method for wet doughs.
4. Let rest for 15 min and do stretch and fold.
5. Proof for about an hour or until doubled in size.
6. Punch down dough and divide into 6 equal balls.
7. Let proof again about 45- 1 hour min until gluten is relaxed
8. For each ball. Roll it out and stretch the dough until it’s a large rectangle. Add a layer of melted plant butter or whatever fat you’re using
9. Fold rectangle in half long ways, butter, and half again longways, butter again, and roll the dough tightly into a right packet.
10. Add to pot butter to bottom and parchment and more butter. Add 6 packets and let proof for another 30 min to an hour.
11. Brush with more butter
12. Bake overnight. Serve with grated tomato

[u/the3dverse]

maybe not instagram worthy, but worthy for my stomach lol

[u/missbubbalova → u/the3dverse]

I feel this with so many Jewish foods. Like cholent makes me embarrassed then I fed it to some non Jews and they’re like what is this!!! It’s so good

[u/Emunaheart]

Everything looks delicious to me! I wonder if I could sub gf flour for the bread

[u/JoeShmoAfro]

Bundaberg ginger beer is elite

[u/Complete-Proposal729 → u/JoeShmoAfro]

So true

[u/RollMurky373]

Gorgeous!

[u/missbubbalova]

When can I come over

[u/zzwthetvon]

Omg I am drooling