| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Egyptian |
High, Holidays, Z- |
8 |
Servings |
INGREDIENTS
| 1 |
|
Onion, chopped |
| 3 |
T |
Sunflower oil |
| 2 |
|
Cloves garlic, minced or |
|
|
crushed in a press |
| 1 1/2 |
lb |
Lamb or veal, 750 grams |
|
|
cubed |
| 1 |
lb |
Tomatoes, 500 grams peeled |
|
|
and chopped |
| 3 |
T |
Tomato paste |
| 1 |
lb |
Dried black-eyed peas, 500 |
|
|
grams soaked for 1 hour |
| 1 |
t |
Cinnamon |
| 1/2 |
t |
Allspice |
|
|
Salt and pepper |
| 1 |
t |
Sugar, 1 to 2 teaspoons |
| 1996 |
|
N: 0-394-53258-9 |
INSTRUCTIONS
Fry the onion in the oil till golden. Add the garlic, and when the
aroma rises, add the meat. Stir to brown it all over. Add the tomatoes
and tomato paste. Drain the black-eyed peas, and simmer in fresh water
for 15 minutes, the drain and add them to the meat. Add cinnamon and
allspice and cook for 2 hours, adding salt and pepper to taste and the
sugar after about 1 hour. NOTE: This Egyptian dish is also served
during Rosh Hashanah..the black-eyed peas representing fertility. The
Book of Jewish Food- An Odyssey From Samarkand to New York by Claudia
Roden A Borzoi Book, published by Alfred A. Knopf, Inc. NY Recipe by:
The Book Of Jewish Food by Claudia Roden p. 517 Posted to JEWISH-FOOD
digest by Linda Shapiro <lss@coconet.com> on Aug 30, 1998, converted
by MM_Buster v2.0l.
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