When my husband, Jonathan and I got married, there were two recipes my mother-in-law Safa or Yaya as we call her, wanted to make sure I knew how to make. The first was “Matza Balls” well let me tell you, I make the best and I make both Middle Eastern (Gondhi) and the Ashekenazi versions, which my family loves. But second and more importantly was roasting brisket and beef.
Roasting is not really common in Middle Eastern cooking as we love our stews and kebabs on a open fire, but I blew them out of the water with this unique dish. This is one at every holiday dinner table at our home, because persimmons are seasonal and Winter is best.. Not to mention the color, just place a bunch in a white bowl on your coffee table and you need nothing else. One of my favorite fruit.
Makes Four (4) Servings