| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Egyptian |
Z-, High, Holidays |
8 |
Servings |
INGREDIENTS
| 1 |
|
Onion; chopped |
| 3 |
tb |
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 |
tb |
Tomato paste |
| 1 |
lb |
Dried black-eyed peas; (500 grams) soaked for 1 hour |
| 1 |
ts |
Cinnamon |
| 1/2 |
ts |
Allspice |
|
|
Salt and pepper |
| 1 |
ts |
Sugar; (1 to 2 teaspoons) |
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 1996 ISBN:
0-394-53258-9
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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