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  • Each kg of meat yields 4-5 portions
  • 8 Prep time
  • Cook time: 3 hour

Ingredients:

  • Pickled tongue

Preparation:

  • Bring water to a boil in a pot

  • Place the tongue in the pot.
  • Lower the fire (simmer).

  • Cook the tongue (for about three hours).

  • Peel the outer layer while the tongue is warm.

  • Slice when cold.

  • Each kg of meat yields 4-5 portions
  • 6 Prep time
  • Cook time: 1 hour

Ingredients:

  • One turkey breast rolada

  • 1-2 onions, sliced

  • ¼ cup tomato paste/ketchup

  • ¼ cup water

  • 4 Tbsp honey

  • 3 Tbsp vinegar

  • 2 Tbsp sweet red wine

  • Garlic powder and onion powder

Preparation:

  • Place the roast in a pan
  • Mix together tomato paste, water, honey, vinegar and wine and pour over the turkey.

  • Add spices.
  • Slice the onion and place around the roast.
  • Cover and bake at 180 C for about 1 ½ hours
  • You can also prepare this cut in a pot, on a low flame. Sauté the onions and turkey, and then add the other ingredients. Cook for about 1 ¼ hours per kilogram.
  • Each kg of meat yields 4-5 portions
  • 2 Prep time
  • 1 ½ hours Cooking time

Ingredients:

  • Seasoned Roastbeef

  • 1 cup of water

  • ½ cup red wine

  • 1 tsp honey

Preparation:

  • Place the meat in a pan with water.

  • Pour wine over the meat.
  • Add honey.

  • Cover and bake at 180 C for one and a half hours.

  • You can cook this in a pot over low heat for about 1 ¼ hours per kilogram.
  • Each kilo of meat yields 4-5 portions
  • Prep time: 4 minutes
  • Cook time: 1 hour

Ingredients:

  • One pickled brisket

Preparation:

  • Bring water to a boil in a pot.

  • Lower the flame (to a simmer).

  • Place meat in pot so that water covers the meat.

  • Cook covered for about 1 ¼ hours per kilogram.

  • It is recommended to defrost the meat before cooking. Slice when cold.

Sauce on the side:

  • 1 cup brown sugar

  • 5 Tbsp ketchup

  • 2 Tbsp vinegar

  • 2 Tbsp oil

  • 2 Tbsp mustard (on Pesach use lemon juice)

Preparation:

  • Mix all ingredients in a pot on a flame for about 2 minutes. Serve alongside meat.

  • Each kg of meat yields 4-5 portions
  • 4 Prep time
  • 1 hours Cooking time

Ingredients:

  • Honey Turkey Breast

  • 1 cup water

  • ½ cup white wine

Preparation:

  • Place the turkey in a pan with water.

  • Pour the wine over the turkey
  • Cover and bake at 180 C for about one hour per kilogram.

  • This can be cooked in a pot on a low flame for about 1 ¼ hours per kilogram.
  • Each kg of meat yields 4-5 portions
  • 8 Prep time
  • 1-1.5 hours Cooking time

Ingredients:

  • 2 Tbsp honey

  • 2 Tbps onion soup mix

    (on Pesach, dissolve diced onion in a cup of hot water)

  • ¼ cup red wine

  • Garlic flakes and onion powder, spices/sauces as preferred

Preparation:

  • Pour the honey and soup mix mixture into a pan.

  • Place the meat into the pan. Pour wine over the meat and season as preferred.

  • Cover and bake at 180 C for 1 ½ hours per kilogram.

    To cook in a pot: Brown meat with onions first, and then add the rest of the ingredients and cook on a low flame.

     

  • Each kilo of meat yields 4-5 portions
  • Prep time: 1 minutes
  • Cook time: 1 ½ hours

Ingredients:

  • 1 ½ cups water

  • ½ cup red wine

Preparation:

  • Place meat in pan with water.

  • Pour wine over meat.

  • Cover and bake at 180 C for 1 ½ hours per kilogram or cook on a low flame in a pot.

  • Each kilo of meat yields 4-5 portions
  • Prep time: 2 minutes
  • Cook time: 2 hours

Ingredients:

  • 2 onions, diced

  • ¼ cup oil

  • 2 Tbsp red wine

  • 2 Tbsp honey diluted in 1 ½ cups boiling water

Preparation:

  • In a large pot, heat oil and sauté onions until light brown.

  • Add the meat to the pot and brown on all sides.

  • Add the rest of the ingredients, bring to a boil and lower the flame.
  • Cook for a half hour, turn the meat and then cook for another half hour. Turn again and continue to cook for another half hour.

  • Cool a bit. Cut off the net. Slice into finger-width slices and serve.

  • Remove the net only after the meat has cooled. Slice and heat in the gravy.
  • Each kilo of meat yields 4-5 portions
  • Prep time: 8 minutes
  • Cook time: 1-2 hours

Ingredients:

  • ½ cup honey

  • ¼ white whine

  • 1-2 onions

  • ¼ water

  • ¼ lemon juice

  • Garlic powder

  • Onion powder

Preparation:

  • Cut up the onion and place in a pan together with the turkey.

  • Mix all other ingredients and pour over the meat.
  • Add a bit of water.
  • Cover and bake at 180 C for one to two hours, as needed.

  • You can cook the meat in a pot on a low flame. Brown the turkey and onions and then add the rest of the ingredients and cook for 1¼ hours per kilogram.
  • Remove the net after cooling the turkey. Slice and heat in gravy.

Stuffed Turkey Breast

  • 4-5 מנות
  • 15 דק' הכנה
  • 15 דק' בישול
  • להדפסת המתכון

Basic Recipe:

Ingredients:

  • ½ cup honey

  • ¼ cup white wine

  • 2 onions, sliced into wedges

  • ¼ cup water

  • ¼ cup lemon juice

  • 1 Tbsp garlic powder

  • 1 Tbsp onion powder

  • ¼ cup water

Preparation:

In oven:

  • Arrange the onions in an oven pan and place the turkey in the center.

  • Mix the other ingredients in a bowl and pour over the meat. Rub into the meat.

  • Cover the pan and bake at 180 C for 2 hours.

In a pot:

  • Dice onion and mix together with the rest of the ingredients.

  • Add two cups of water and place the meat in the pot.

  • Bring to a boil, then lower the flame to a simmer. Cook for 1¼ hours per kilogram.

Chef’s Recommendation:

Breaded Turkey Breast

Ingredients:

  • 1 egg white

  • 1 Tbsp honey

  • Pinch salt

  • 1 tsp smoked paprika

  • 3 Tbsp olive oil for marinade

  • 1 cup bread crumbs

Preparation:

  • In a bowl, mix all the ingredients except bread crumbs.

  • After the meat is ready (prepared according to basic recipe in the oven) cool a bit and remove the net

  • Place the meat in a clean pan and heat oven to maximum heat for 15 minutes.

  • Brush the meat on all sides with marinade. Cover with a layer of bread crumbs. Press bread crumbs into meat with your hands, and make sure the meat is completely covered.

  • Bake in the oven for 8 minutes until lightly browned.

    Tip – You can add any spices you like to the bread crumbs.

     

Side Dish:

Sweet Potato Bomb

Ingredients:

  • 6 small sweet potatoes, washed well

  • 3 Tbsp olive oil

  • 1 Tbsp kosher salt

Preparation:

  • When cooking the roast in the oven, put the sweet potatoes next to it so they will soften and absorb the taste.

  • After the meat is ready, check that the sweet potatoes have softened. Remove from the liquid, and dry with paper towel.

  • Brush with olive oil and place in a clean pan.

  • Heat the oven to maximum temperature and bake for 10-15 minutes until the sweet potato is crispy.

  • Remove from the oven, make a slit down the middle and sprinkle with kosher salt.


    Tip: Put a whole garlic head near the sweet potatoes. After cooking, the garlic becomes a spread, and they can be served whole as well.

     

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