Moroccan · Main course
Moroccan-Jewish Leek & Potato Sabbath Stew
A gentle, slow Shabbat stew from the Moroccan Jewish kitchen: leeks and potatoes braised with a little beef, turmeric and cumin until soft and golden, meant to sit warm from Friday to Saturday lunch. Leeks carry symbolic weight on the Sephardi table, and here they melt into a comforting, saffron-tinted pot.
- Prep
- 20 min
- Cook
- 130 min
- Total
- 150 min
- Serves
- 5
- Level
- Easy
Ingredients
- 4 large leeks, sliced
- 600 g waxy potatoes, chunked
- 400 g beef chuck, cubed
- 1 onion, chopped
- 1 tsp turmeric
- 1 tsp cumin
- Pinch of saffron
- 4 tbsp olive oil
- 1 bunch coriander, chopped
- Salt and pepper
Method
- 1
Brown the beef
Sear the beef in oil, then add the onion, turmeric, cumin, saffron, salt and pepper.
- 2
Braise
Add water to cover and simmer gently for 75 minutes until the beef is becoming tender.
- 3
Add leeks
Add the sliced leeks and cook 20 minutes until they soften into the broth.
- 4
Add potatoes
Add the potato chunks and simmer 30 minutes until soft and the stew has thickened.
- 5
Season
Taste and adjust salt; stir through the coriander.
- 6
Serve
Serve warm with bread; it's even better reheated the next day.
Chef's tips
- Wash the leeks well between the layers — they trap grit.
- Waxy potatoes hold their shape through the long cook; floury ones dissolve.
- For a true low-and-slow Shabbat version, hold it warm in a very low oven for hours.
Frequently asked questions
Why leeks for Shabbat?
Leeks (karti) are one of the symbolic Rosh Hashana and Sabbath foods in Sephardi tradition, associated with blessings — and they cook down beautifully in a slow stew.
Can I make it vegetarian?
Yes — omit the beef, use more potato and leek, and enrich with olive oil and a spoon of tomato for depth.