Recipe By : Cooking the Israeli Way by Josephine Bacon
Serving Size : 8 Preparation Time :0:00
Categories : Main Courses- Beef Shabbat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 c Chickpeas (1/2 lb)
1 1/4 c Navy beans (1/2 lb)
4 tb Vegetable oil
2 lg Onions -- finely chopped
6 sm New potatoes -- peeled
2 lb Beef (flank steak, short ribs or
- brisket) -- cut into 2" cubes
8 Uncooked eggs -- in their shells
4 cl Garlic -- finely chopped
1 ts Ground coriander
1 ts Ground cumin
1 ts Allspice
1 ts Salt
1/2 ts Pepper
Place the chickpeas and navy beans in separate bowls. Add enough
water to each bowl to just cover and soak overnight.
Preheat oven to 375°F. In a medium skillet, heat oil over medium high
heat and saute onions until golden brown. Place potatoes, onions,
meat, and eggs in their sheels into a large ovenproof pot or
casserole with a tight fitting lid. (Be careful not to break eggs.)
Drain chickpeas and beans, discarding soaking liquid, and add them to
the pot. Add garlic, coriander, cumin, and allspice and mix well.
Add enough water to pot to barely cover contents. If lid of pot does
not fit tightly, put a layer of foil between pot and lid. Bake stew
for 1 hour. Stir in salt and pepper. Reduce heat to lowest setting
and cook for 5 to 8 hours.
Remove eggs from shells and cut into quarters. Serve stew hot,
garnished with egg.
* This version is from Egypt and is characterized by the hard-cooked
eggs which have delicious, creamy yolks from cooking so slowly.
Cooking the Israeli Way by Josephine Bacon p. 38
Lerner Publications Co. 1986 ISBN: 0-8225-0912-1
