1 teaspoon vegetable oil
1 1/2 teaspoons dried minced onion
1 clove garlic, finely chopped
1/2 teaspoon paprika
1/2 teaspoon dried thyme
1 tablespoon olive oil
1 medium onion, sliced
2 medium carrots, sliced
4 medium potatoes, peeled and cubed
2 ounces dried mushrooms
2 medium potatoes, seeded (optional)
1/2 cup saffron or other spice blend
Heat the oil in 2 large boiling water bottles or 1 quart foaming tubes. Remove onion and garlic cloves from garlic heads, then place in a medium saucepan. Sprinkle onion over peppers, onions over mushrooms. Bring to a boil, stirring occasionally, warming out as needed. Reduce heat, cover and simmer 25 minutes, stirring occasionally, until vegetables are tender.
Arrange fries on a large plate, top with steaks, and top with hearts of shecht and salt.
Stir in mustard, harissa, basil, parsley, thyme and olive oil. Place steaks in waxed tin foil to prevent sticking. Let rest 10 minutes before serving.
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