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NEWSLETTER
APRIL 2008
PJCEA COOKBOOK – LUBIYA SOUP
Black-eyed beans are a popular ingredient
throughout the Middle East. This Sephardi soup is one way of cooking them.
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I make this in a Le
Creuset Casserole. On the table, the heavy cast iron retains the heat well for
"seconds". |
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If you prefer a
thinner soup, add a half pint of boiling water at step 4. |
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For the pitas, brush
them with some extra virgin olive and sprinkle a little za'atar over. Grill in the
oven for a few minutes at 180 deg, until lightly browned. |
Ingredients
1-2 tbsps olive oil
2 medium onions, dhopped or cut lengthwise into eight and leaved
4 garlic cloves, crushed whole and finely sliced
3 fresh green chillies, seeded and finely chopped
1 tsp ground cumin
1 tsp ground turmeric
1 can tomatoes (410gm), chopped
1 Telma beef stock cube (or chicken or vegetable) dissolved in 1 pint boiling water
1 can black-eyed beans, emptied into a strainer and rinsed under cold running water
1 oz fresh corriander, chopped
Juice of half a lemon
Rock salt, crushed
Ground black pepper
Method
1. Heat the oil in a pan. 2.
Add the onions, garlic and chillies, stirring for 10 minutes or so, until the onion
is soft. 3. Stir in the cumin, turmeric and tomatoes. 4.
Add the stock, the beans and half the coriander. Simmer for about half an hour. 5.
Stir in the lemon juice and remaining coriander. Simmer, adding salt and pepper to taste.
Serve with pita. Serves 2
This has been adapted from a recipe I got
from Nick Carpenter who made it for our Havurah Lunch in March. Original source unknown.
Betayavon – good appetite!
— Byron Simmonds |
