How to prepare Argentinian smoked meats
Argentinian-born Chef Lucas Zitrinovich will teach you how to prepare meat the right way, just like they do in Argentina! You’ll get schooled in some tasty topics, such as types of beef-cattle breeds and the history of asado. Then you’ll move on to hands-on practice, where you will learn how to work with, age, roast, prepare, and serve meat that will be the envy of all who see, smell, and taste it.
Finally, you will sink your teeth into the juicy meat topped with traditional sauces, take plentiful bites of asado empanadas that are out of this world, sip sangria and wine, and finish off with apple pastelitos for dessert.
You’ll leave satisfied and maybe a bit tipsy, too, with a booklet of recipes so that you’ll always remember how to prepare fantastic meat on your own.
The event includes
- An overview of cattle varieties in Israel and around the world and the history of the assado
- A demonstration workshop where you will learn how to handle, age, roast, prepare and serve meat
- Meat tasting during the workshop accompanied by 3 traditional Argentine sauces
- “Empanadas Assado”
- Apple pastelito - red & green
- A glass of wine and a glass of sangria
- Printed recipes to take with you
- photos by Lucas Sitrinovich
About the Location
Chef Lucas Cytrynowicz opened the empanada stand after years of working in restaurants at the market – Restaurant Machne Yehuda and Ha’Sadna. Chef Lucas, who immigrated to Israel from Argentina at the age of 24, wanted to embody his childhood memories in an Israeli atmosphere where people could eat with their hands. The big star of the respectable stand is of course the empanada, which offers a variety of fillings, including chopped lamb with Moroccan spices, smoked chicken and vegan with smoked vegetables.