Name: Polo Shabati (Pilau for the Sabbath)
Ingredients: 5 c Water; with 1 tb salt; 2 lb Boneless beef chuck; cut into 1-in pcs; 3 c Raw rice; well rinsed; 2 lg (abt 3/4 lb) potatoes; peeled & cut into; ; 1/4-in thick slices; 1/2 ts To 1 ts pepper; to taste; 1 tb Ground cinnamon; 1/2 c Light or dark raisins; rinsed under cold; ; water; 1 c Water; hot; 1/2 c Corn oil

The people of the covenant in the Old Testament were made up of Israel according to the flesh – an ethnic, national, religious people containing “children of the flesh” and “children of God” [see Rom. 9:6-8; Gal. 4:22-28]. Therefore it was fitting that circumcision was given to all the children of the flesh. But the people of the new covenant, called the Church of Jesus Christ, is being built in a fundamentally different way. The church is not based on any ethnic, national distinctives but on the reality of faith alone, by grace alone in the power of the Holy Spirit. The Church is not a continuation of Israel as a whole; it is a continuation of the true Israel, the remnant – not the children of the flesh, but the children of promise. Therefore, it is not fitting that the children born merely according to the flesh receive the sign of the covenant, baptism.

John Piper

CATEGORY	CUISINE	TAG	YIELD
Meats	Afghan	Afghan	6	servings

INGREDIENTS

5	c	Water; with 1 tb salt
2	lb	Boneless beef chuck; cut into 1-in pcs
3	c	Raw rice; well rinsed
2	lg	(abt 3/4 lb) potatoes; peeled & cut into
		; 1/4-in thick slices
1/2	ts	To 1 ts pepper; to taste
1	tb	Ground cinnamon
1/2	c	Light or dark raisins; rinsed under cold
		; water
1	c	Water; hot
1/2	c	Corn oil

INSTRUCTIONS

Afghans, like families in all other Jewish communities, serve their Sabbath
day lunch abt midday on their return from synagogue. The food is baked very
slowly from Friday evening before sundown until Saturday. Slow baking in a
light oil bath creates potatoes & rice w/ crisp bottom crust. Aromatically
seasoned w/cinnamon, raisin, and pepper, entire meal is cooked in one pan.
As an alternate choice to meat, eggs in shell may be added to pan & baked,
resulting in brown eggs w/a delicious roasted flavor.
1. Bring 5 cups of water w/1 tb salt to a boil in pan, add meat, & cook
over moderate heat for mins. Remove foam that rises during this time.
Remove meat from liquid & set aside.
2. Add rice to same liquid & cook over moderate heat for 5 mins. Drain rice
through a colander, rinse under cold water, & set aside.
3.Put sliced potatoes on bottom of pan, arranged in orderly fashion. Spread
over this half of rice & sprinkle w/pepper & cinnamon. Spread raisins in
center of rice. Add all meat over this & balance of rice over all. Pour in
cup of hot water & dribble oil over surface & around edges of pan.
4.Cover pan & cook over low heat for 1/2 hr. Reduce heat to very low &
cook, tightly covered, for 5 hrs to produce crisp potatoes & rice. Serve
warm.
VARIATION: One hard-cooked egg for each person may be added to rice and
meat pan. Cook eggs in water w/1/2 ts salt for 5 mins. Salt is added to
prevent shell from breaking. Rinse eggs in cold water & place them on top
of rice in pan after adding hot water & oil. Cover pan & cook as directed.
NOTE: Rice is not a prohibited food & is eaten during Passover as well as
rest of year. It is Basmati rice, found in Pakistan and Afghanistan, & is
cleaned by hand three times to remove broken kernels, dirt & other
impurities. This, in a general way, prepares rice for the holiday.
Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in
Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published
by Donald I. Fine, Inc., New York, N.Y. D. Pileggi
Per serving: 164 Calories (kcal); 18g Total Fat; (97% calories from fat);
trace Protein; 1g Carbohydrate; 0mg Cholesterol; 7mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other
Carbohydrates
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