Recipe By Esther Ottensoser

STYLING AND PHOTOGRAPHY BY CHAY BERGER

I served this meat trio many times for sheva brachos or Yom Tov seudos. It’s a great way to use  leftover meats, and it’s always a crowd-pleaser. It looks very pretty on a rectangular plate or a large round one. I try to keep each taster small, keeping in mind that there’s a whole meal ahead of this dish. It isn’t hard, but it does take some last-minute preparation. It doesn’t have to be served hot, so it’s okay to have it on the table when your guests arrive.

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