Yirbu Salad

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Sarah Lasry
Sarah Lasry
Travel Writer, Cookbook Author & Kosher LifeStyle Influencer.
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Yirbu Salad

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The Yirbu Salad 

The ultimate Rosh Hashana Side Dish 

Really not a salad but I guess because it’s mostly green beans we just call it a salad 😝😂

I serve them hot or room temp and it’s excellent the next day also. 

Can make this in the morning and serve up hot – just reheat in the oven or the hot plate. 

Why Yirbu? 

Because the green beans ( Rubia) reminiscent of the word Yirbu  to “increase”. We eat them to symbolize the hope for a fruitful year filled with property and increased merit.

Also the Lentels are an added RH Siman in this salad. 

Lentels because of the round shape symbolizing the cycle of life and the crown with which we coronate G‑d every year.

Ingredients

Scale

RECIPE:

2 packages Facon (can also use pastrami), diced

1/4 cup oil

1 onion, diced

1 pint mushrooms, diced

1 bag frozen green beans, defrosted

1/4 cup lite soy sauce or coconut amino

1 tbsp. Mirin

3 tbsp. Honey

2 tsp, garlic powder

2 tsp. Salt

1 tsp. Black pepper

2 tsp. MSG or chicken bullion or I use the bowl and basked non chicken soup spice

1 cup cooked green Lentels

Instructions

Sauté the facon in the  oil till crispy and remove 

Then add the onions and the mushrooms into the same oil and sautee for about 15 minutes till mushrooms have softened and onions wilted and start turning golden.

Remove the onions and mushrooms.

In the same pan (add a little more oil if needed) add the green beans with all the soy, mirin, honey and spices. Mix well.

Add back all the facon and mushrooms and onion and the cooked and drained Lentels. Mix well 

Serve. 

  • Author: Sarah Lasry

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