Sofrito is a meat (lamb, beef, chicken) stew sautéed with potatoes, garlic, turmeric, and cardamom and simmered in a small volume of water or stock with an acidic agent (sour plum juice, vinegar, or lemon juice), or braised with all these ingredients without prior sautéing. The second method can also be used in cooking veal, calves' brains or fish. The method of cooking makes this dish more similar to Hungarian chicken paprikash or Moroccan tagine than to the Italian, Spanish, or Latin American sofrito. Today it is widely eaten in Israel.
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| - Sofrito (griechisch Σοφρίτο), ein Schmorgericht aus Kalb- oder auch Rindfleisch, gehört zu den bekanntesten Spezialitäten der Küche Korfus. Zur Zubereitung wird zuerst ausgesuchtes, mageres Fleisch aus der Hüfte vom Kalb oder Rind in daumendicke Scheiben geschnitten, eventuell geklopft, in Mehl gewendet und in Olivenöl kräftig angebraten. Dann wird mit Weißwein oder etwas Weinessig abgelöscht, gehackte Petersilie, Knoblauch, Lorbeer, Salz und Pfeffer hinzugegeben, mit Wasser aufgefüllt, so dass alle Zutaten knapp bedeckt sind, und alles sanft geschmort bis das Fleisch zart ist. Übliche Beilagen sind Reis, gebackene Kartoffeln oder Kartoffelpüree. (de)
- Sofrito is a meat (lamb, beef, chicken) stew sautéed with potatoes, garlic, turmeric, and cardamom and simmered in a small volume of water or stock with an acidic agent (sour plum juice, vinegar, or lemon juice), or braised with all these ingredients without prior sautéing. The second method can also be used in cooking veal, calves' brains or fish. The method of cooking makes this dish more similar to Hungarian chicken paprikash or Moroccan tagine than to the Italian, Spanish, or Latin American sofrito. Today it is widely eaten in Israel. (en)
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| - Chicken, lamb, beef, brains, meatballs or fish, potatoes, turmeric, cardamom, garlic, lemon juice (en)
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| - Sofrito (griechisch Σοφρίτο), ein Schmorgericht aus Kalb- oder auch Rindfleisch, gehört zu den bekanntesten Spezialitäten der Küche Korfus. Zur Zubereitung wird zuerst ausgesuchtes, mageres Fleisch aus der Hüfte vom Kalb oder Rind in daumendicke Scheiben geschnitten, eventuell geklopft, in Mehl gewendet und in Olivenöl kräftig angebraten. Dann wird mit Weißwein oder etwas Weinessig abgelöscht, gehackte Petersilie, Knoblauch, Lorbeer, Salz und Pfeffer hinzugegeben, mit Wasser aufgefüllt, so dass alle Zutaten knapp bedeckt sind, und alles sanft geschmort bis das Fleisch zart ist. Übliche Beilagen sind Reis, gebackene Kartoffeln oder Kartoffelpüree. (de)
- Sofrito is a meat (lamb, beef, chicken) stew sautéed with potatoes, garlic, turmeric, and cardamom and simmered in a small volume of water or stock with an acidic agent (sour plum juice, vinegar, or lemon juice), or braised with all these ingredients without prior sautéing. The second method can also be used in cooking veal, calves' brains or fish. The method of cooking makes this dish more similar to Hungarian chicken paprikash or Moroccan tagine than to the Italian, Spanish, or Latin American sofrito. It is mostly common to eat it with chicken, although other types of meat are sometimes also used. It originated in Sephardi Jewish communities that were expelled from Spain, and was eaten traditionally by them in regions including the Balkans, the Levant, Turkey and the Maghreb. Recipes for sofrito vary widely. Claudia Roden's recipe calls for sunflower oil, lemon juice, and small amounts of turmeric, white pepper, and cardamom and little else, differentiating it from other recipes that incorporate paprika, onions, and garlic, or different spice mixes like baharat. Roden's recipe may be more typical of Egyptian styles of sofrito, which are subtler, "with a bit of allspice and/or cardamom". Today it is widely eaten in Israel. (en)
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| - Chicken, lamb, beef, brains, meatballs or fish, potatoes, turmeric, cardamom, garlic, lemon juice
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