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Steak with Hot Sauce
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After thousands of years in Yemen, the Yemeni Jews acquired a taste for spicy foods and zhug makes this meat dish fiery hot. You can find a recipe for zhug on JRT.

Serves: 4-6

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Mizrahi Meat Entree

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3 medium tomatoes, peeled and chopped
1 tbs. zhug (more or less to taste)
1 1/2 cups mushrooms, chopped
4 or 6 entrecote steaks (can also use any other cut of steak or lamb chops)
3/4 cup beef stock
3 tbs. almonds, chopped


  1. Place the tomatoes, zhug, chopped mushrooms and almonds in a small bowl and mix well.
  2. Spread this mixture on the steaks, divided evenly. Roll up the steaks and fasten with wooden toothpicks.
  3. Transfer the steaks to a lightly greased baking dish and pour over the beef stock. Place in an oven that has been preheated to 325 degrees (F) until done (about 1 hour), basting occasionally with the pan liquids.
  4. Add water or extra stock only if the liquids evaporate. Serve hot.

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