SEPHARDIC COOKING; MARK
¼ c Corn oil
1½ c Onions, chopped
4 c Water
1 lb Boneless beef or lamb, cut ~into 1" pieces 1 md Potato, peeled and cut into 1 -in cubes ½ ts Salt, or to taste
¼ ts Black pepper
2 chicken legs and thighs with bone, halved, may be substituted for the beef or lamb.
1. Heat the oil in a soup pan, add the onions, and stir-fry over moderate heat for 1 minute, just long enough to change the color. Add the water and bring to a boil. Add the beef or lamb or chicken pieces, the potato, salt, and Black pepper. Cover the pan and cook for 1 hour, or until tender.
2. Just before serving, dribble the beaten egg in a circle into the simmering soup.
Serve hot with matzoh.
Here is an everything meat soup to be served with the inevitable homemade matzoh during the days of Passover.
Posted 12-01-93 by D. PILEGGI on F-Cooking MM by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@..., moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes
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