Loubia (black-eyed pea stew)

Yield: 8 Servings

Measure Ingredient
1 \N Onion; chopped
3 tablespoons Sunflower oil
2 \N Cloves garlic; minced or crushed in a press
1½ pounds Lamb or veal; (750 grams) cubed
1 pounds Tomatoes; (500 grams) peeled and chopped
3 tablespoons Tomato paste
1 pounds Dried black-eyed peas; (500 grams) soaked for 1 hour
1 teaspoon Cinnamon
½ teaspoon Allspice
\N \N Salt and pepper
1 teaspoon Sugar; (1 to 2 teaspoons)

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@...> on Aug 30, 1998, converted by MM_Buster v2.0l.

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