Sofrito was originally a Spanish style of cooking which passed into Sephardic Jewish cuisine. It involves long slow cooking with little oil and water. Effectively it is a combination of roasting and stewing. The result is a very tender. Serve with rice - consider Egyptian Rice
- and salad.
Adapted from Ansky (2000), Ben David (2007), Roden (1986), and Tamimi and Ottolenghi (2012)