Comments on: the rebbetzin’s roast

By: cabin

cabin — Thu, 01 Sep 2011 18:49:35 +0000

Oh my goodness! an amazing article. Thank you!

By: Megan

Megan — Thu, 11 Jun 2009 17:38:40 +0000

Wow – you are providing me with many things to try these days! This sounds amazing!

By: zahavah

zahavah — Thu, 11 Jun 2009 08:24:01 +0000

- Mathilde, I too love Moroccan (I noticed my only other meat post is also Moroccan-inspired!).
- S. Stockwell – Let me know if you do try this and how it works out!
- Marina – Ha! You’ll have to tell me about the Boycott — it was a little before my time.
- Lo – There actually were leftovers (I was pleasantly surprised) and what is great about this dish, like brisket, is that it was possibly even better the next day. The flavors intensify. I had some of the meat cold, shredded, in a simple wrap with lettuce. And I also reheated some of it with the sauce and couscous (just add some water when microwaving or heating in oven/on stovetop to doesn’t dry out).

By: Natasha - 5 Star Foodie

Natasha - 5 Star Foodie — Tue, 09 Jun 2009 14:28:57 +0000

Love this brisket, such wonderful flavors with lemons, tomatoes, and olives – yum!

By: lo

lo — Tue, 09 Jun 2009 13:38:09 +0000

I am absolutely adoring the idea of this potroast… the tomatoes and preserved lemons! I’ll bet it was fabulous. What did you do with the leftovers? (were there leftovers??)

By: marina

marina — Tue, 09 Jun 2009 02:20:51 +0000

My Lord! The Boycott of 1902!!!! ..I remember the days.. ))

By: Cookin' Canuck

Cookin' Canuck — Mon, 08 Jun 2009 17:11:51 +0000

Fabulous flavors! What a great variation on the standard pot roast.

By: s. Stockwell

s. Stockwell — Mon, 08 Jun 2009 16:28:52 +0000

We are in the mood to try this one. We love cooking with preserved lemons. they give such an exotic flavor. good one, thanks, s

By: mathildescuisine

mathildescuisine — Mon, 08 Jun 2009 14:03:41 +0000

Looks delicious! I’m a big fan of Moroccan cuisine and this recipe should be one of my favourites soon!