Our Friday Shabbat Prep | Jewish Orthodox Israeli Family

Heat olive oil in a large skillet over medium heat until shimmering.

Add chopped onions and sauté until translucent, about 5-7 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Add diced bell peppers and carrots, cooking until softened, about 5 minutes.

Incorporate chopped tomatoes, cumin, paprika, cayenne pepper, salt, and black pepper.

Bring the mixture to a simmer, then reduce heat to low.

Cover and cook for 30-40 minutes, stirring occasionally until thickened.

Add bay leaves and lemon juice, stirring to combine.

Cook for an additional 10 minutes uncovered to deepen flavors.

Remove bay leaves and adjust seasoning as needed.

Garnish with chopped fresh parsley before serving.