by Daniel Rogov
In separate bowls, soak each of the dried fruits in water for 2 hours. Drain well. Cut the meat into cubes about 1" (2 1/2 cm.) square. In a heavy skillet, heat the oil and saute the meat until browned on all sides. Add the prunes and cook on a low flame, uncovered, for 20 minutes. Add the apples, apricots, seasonings and tomato puree. Stir well and cook uncovered another 10 minutes. Serve hot on the white rice. On each portion, distribute the fruits and ladle over an appropriate amount of sauce.
Daniel Rogov is the restaurant and wine critic for the daily newspaper Ha'aretz. He is also the senior writer for Wine and Gourmet Magazine and contributes culinary and wine articles to newspapers in Europe and the United States.
Source: Israeli Foreign Ministry and Rogov's Ramblings. Reprinted with permission.