Yield: 6 Servings
|\N 4||Scallions, sliced into 1/2\" ~pieces|
SEPHARDIC COOKING; MARK
2 c Water
3 lb Lamb shank or breast of ~lamb, cut into 3" pieces 2 c Water
3 lb Fresh fava beans
1 ts Salt, or to taste
2 ts Sugar
1. Cook the lamb in 2 cups of water over moderate heat for 5 minutes, stirring several times. Drain well to remove excess fat.
2. Add the 2 remaining cups of water to the pan, cover, and cook over low heat for 1 hour. This should tenderize the lamb.
3. Trim the fava bean pods on both ends. Cut the pods into 3 equal pieces. Add them to the lamb with the salt, sugar, and scallions.
Cover the pan and simmer over low heat for 20 minutes, or until the favas are tender. Adjust the salt.
The preparation of this Passover dish exemplifies the Turkish preference for the natural taste of ingredients. Only the simplest of seasoning are used here to allow the flavor of the favas to dominate.
Posted 10-17-93 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