Chef Uri opened Arnold's, located on Moshav Nativ Hashayara, to shatter the myth of "kosher or delicious."
Arnold's has a Galilee bistro menu with French and Mediterranean touches, and it features a wide-ranging list of Israeli wines that mesh perfectly with the dishes presented. There are also fine-quality draft beers and excellent desserts, including homemade sorbets.
Uri is a member of JNF partner organization Western Galilee Now, a consortium of small businesses in the region. To get more of a sense of the treasures the Western Galilee has to offer, visit our photo gallery below (hover over a picture if you want to spend more time on it).
Enjoy this #RecipeOfTheWeek, and if you make any of these recipes, send a photo of your creation to [email protected] or tweet it to @JNFUSA with the hashtag #JNFfoodie. We might share it!
Ingredients
1.5 kilograms (3.3 pounds) of lamb shoulder stew meat, cut into 2-inch cubes
2 teaspoons salt
2 teaspoons ground ginger
2 teaspoons white pepper
½ cup oil
3 tablespoons pomegranate molasses*
Pomegranate seeds from 1-2 pomegranates
3 cinnamon sticks
Directions
Heat a heavy casserole with a little oil, place the pieces of lamb in, and saute until lightly golden.
Add salt, ginger, pepper, cinnamon, pomegranate syrup and half the pomegranate seeds.
Fill with water to cover the meat.
Cover the dish and cook on a high flame, until boiling, then reduce the heat and continue to cook over low heat for about an hour and a half.
When serving, sprinkle the remaining half of the pomegranate seeds, and a little greenery to break up the dark color.
Serve with rice or steamed couscous.
Bon appetit!
*Pomegranate molasses is a thick pomegranate syrup available at some supermarkets, Middle Eastern markets, and online grocers.
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