| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Filet mignon (Lamb is prefered) |
| 1 1/2 |
ts |
Bohar |
| 1 |
ts |
Sumac |
| 1/4 |
ts |
Pepper |
| 1 |
tb |
Oil |
| 2 |
md |
Tomatoes |
| 1 |
sm |
Onion |
INSTRUCTIONS
credit: http://touregypt.net/recipes the official site of egypt's ministry
of tourism
Slice meat on a bias very thin. Then slice into julienne strips. Mix
together all the dry spices and sprinkle on top of the meat. Add the oil
and stir. Cover and refrigerate for at least one hour. Heat a frying pan or
wok. When hot add a little oil and heat. When hot, add some of the meat to
form a single layer, so it is not crowded in the pan Continue to fry on the
hottest heat possible, and turn the meat over so it cooks quite quickly.
About 2 minutes. Remove and place on a dish. Repeat until all the meat is
cooked. Add to the pan the onions and tomatoes, cook for 1/2 minute. Add
the already cooked meat. Mix completely. Serve, on bread with some tahina.
Posted to JEWISH-FOOD digest V97 #304 by "Beth Reid" <adell@connix.com> on
Nov 20, 1997
A Message from our Provider:
“Faith without works is empty – and vica versa.”