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Updated: Update: 2020.05.22
Phᵊtūt; a מְרַק Tei•mân•iꞋ; primarily a PësꞋakh commemoration of wa-Yi•qᵊr•âꞋ 2.5-6:
“(5) …it must be matz•âhꞋ. (6) פָּתוׂת it to be פִּתִּים, then you shall pour oil on it; it is a Mi•nᵊkh•âhꞋ.”
Non-PësꞋakh versions include bâ•sârꞋ (beef, chicken or any bâ•sârꞋ kâ•sheirꞋ) or khâ•lâvꞋ. But PësꞋakh stipulates that only meat that is roasted must be eaten—not boiled or stewed! Thus, for PësꞋakh (and since roasted bâ•sârꞋ is required to be eaten), only the vegan version is permitted.
½ bundle fresh coriander (כסברה) — bouquet garni
12 pinches of loose coarse salt, sea salt or specialty salt
grinder of black pepper
פָּתוׂת 6 Biblically-correct soft matz•âhꞋ (if kâ•sheirꞋ soft matz•ōtꞋ unavailable then machine crackers) into פִּתִּים (i.e. render matz•âhꞋ into bite-sized [3-5 cm / 1-2"] morsels)
2 Tbsp extra virgin olive oil to dress bite-sized matz•âhꞋ morsels at serving
2 med potatoes1 sweet potatoes
4–5 medium carrots, sliced (about 2 cups)
3 small onions (more optional), whole and peeled
5 cloves of garlic, chopped
1 fresh tomato
2 tsp turmeric
1 tsp cumin
2 tsp regular salt
1 tsp turmeric
In the large pot, boil water to cover ingredients. Cook 30 min and lay bundle of coriander on top. Allow to simmer 10 min. and remove coriander.
Lightly grind black pepper overtop each bowl to taste
Scatter a portion of matz•âhꞋ atop center of each serving
Drizzle extra-virgin olive oil over the matz•âhꞋ for each serving
Finger-sprinkle a couple of liberal pinches of sea salt or other specialty salt over the matz•âhꞋ of each bowl and serve.
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