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Title: Hamim De Kastanya (Beef & Chestnut Stew)
Categories: Israel Jewish Turkey Beef
Yield: 8 Servings
| 3 | tb | Corn or sunflower oil |
| 2 | md | (1 cup) onions, chopped |
| 2 | tb | Tomato paste |
| 2 | lb | Boneless beef chuck, cut into 1/2-in cubes |
| 3 | c | Water |
| 1 | lb | Potatoes, peeled and cut into 1/2-in cubes |
| 1 | lb | Chestnut, roasted & peeled |
| 1 | ts | Salt, or to taste |
| 1/4 | c | Flat-leaf parsley, chopped (for garnish) |
Chestnuts are grown in Turkey and are available from September to April. On street corners or busy thoroughfares you will find the vendors selling roasted chestnuts from their movable carts, toasting them on metal grills. These chestnuts are purchased roasted and can be easily peeled for inclusion in kastanya. "Hamim" is a word used in Baghdad and Calcutta to indicate that the dish is being prepared for Sabbath. I asked several Jewish ladies if they used word or knew of its meaning, but they could not explain its use in this recipe. The recipe is an old one and time erases the fine points of its genesis.
1. Heat oil in a pan, add onions, and stir-fry over moderate heat for 2 minutes, or until they turn golden brown. Add tomato paste and beef and stir-fry for 3 minutes more. Add water, bring to a boil, cover pan, and cook until meat is tender, about 45 minutes, and some liquid remains.
2. Add potatoes, chestnuts, and salt. Simmer over low heat for 15 to 20 minutes, adding 1/2 cup water if liquid has evaporated too quickly. All ingreds should be soft at this stage and with substantial sauce remaining.
Serve warm garnished with parsley. Serves 8 with Turkish pilaf.
NOTE: To toast chestnuts so that they can be easily peeled, cut or slice out large gash in nutshell. They can then be baked in 350F oven for 15 mins, or in Teflon skillet on top of stove until charred. Cool & then peel.
Sometimes I cut a large part of shell off with a serrated knife, put chestnuts in a pan, cover with hot water, and simmer over low heat for 15 minutes. It is then easy to drain, cool, and peel.
Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. DPileggi in Houston, Texas
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