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Pomegranates and Black-eyed Peas (3) ["Yehi Ratson"] - meat, pareve

Posted by : Karen Selwyn

Last year, I wrote about food which is part of the "Yehi Ratson ("May
it be Your Will") ceremony during the Rosh Hashanah meal. This Sephardic
ceremony involves blessings over approximately nine types of foods with
specific prayers for a good new year.  Since pomegranates and black-eyed
peas are foods in the ceremony, I am sharing the following recipes.

I have included the Yehi Ratson explanation for pomegranates and
black-eyed peas only. Anyone interested in the complete list of foods
can find them in the archives in the Rosh Hashanah category. Click on
Ceremonial Foods.

Pomegranates: A fragment of the prayer is as follows: "year be rich and
replete with blessings as the pomegranate is rich with seeds."

Black-eyed peas: Black-eyed peas are an alternative to pomegranates. The
Aramaic word for black-eyed peas is "rubiya/lubiya" which is sounds
similar to the Hebrew word for many, "harbeh."  

The search feature in the archives will help you locate additional
recipes for pomegranate and black-eyed peas recipes.

Karen Selwyn

*   *   *   *   *   *   *

BRAISED LAMB IN POMEGRANATE SAUCE 

1/4 cup olive oil
1 pound lamb neck bones
1 (7- to 7 1/2-pound) lamb shoulder, boned (bones reserved), 
  trimmed, rolled, and tied 
All purpose flour
2 medium onions, chopped
10 large garlic cloves
2 cups chicken stock 
1 cup dry red wine
1 cup unsweetened pomegranate juice
2 tablespoons tomato paste
2 tablespoons firmly packed golden brown sugar
1 tablespoon dried oregano, crumbled
1 teaspoon ground cinnamon
3/4 teaspoon ground allspice
1 1/2 tablespoons margarine
1 1/2 tablespoons all purpose flour

Position rack in lowest third of oven and preheat to 325 F. Heat oil in
heavy large pot or Dutch oven over high heat. Add all lamb bones and
cook until brown, turning often, about 15 minutes. Transfer bones to
plate. Season lamb with salt and pepper and dredge thoroughly in flour.
Add to pot and cook until brown on all sides, about 10 minutes. Transfer
lamb to plate with bones.

Add onions and garlic to pot and cook until onions are just golden,
scraping up browned bits, about 5 minutes. Return lamb to pot. Arrange
bones around lamb.

Stir in stock and next 7 ingredients. Bring liquid to boil. Baste top of
lamb. Cover; bake until lamb is tender when pierced with long sharp
knife, turning once, about 2 hours 15 minutes. Cool; cover and chill
overnight. 

Preheat oven to 325 F. Remove fat from surface of lamb and cooking
liquid.  Transfer lamb to platter. Remove string from lamb. Cut into
1/2-inch-thick slices.  Arrange in shallow baking dish.

Bring pan juices to boil. Remove bones and discard. Strain pan juices,
pressing hard on solids to extract as much liquid as possible. Melt
margarine in same pot over medium heat. Add 1 1/2 tablespoons flour and
stir until mixture begins to brown, about 2 minutes. Whisk in pan juices
and boil until sauce is reduced to 2 cups, about 15 minutes. Season with
salt and pepper. Pour over lamb. Cover with foil and bake until lamb is
heated through, about 25 minutes. Arrange lamb on platter. Spoon sauce
over. 

8 Servings 

Source: Bon Appetit, December 1991

*   *   *   *   *   *   *   *

Egyptian Black-Eyed Pea Salad

1 lb. (500 g) black-eyed peas
salt
1 mild red onion, diced
  OR 2 garlic cloves, minced
black pepper
1/2 teaspoon cumin (optional)
5 tablespoons olive oil
1/3-1/2 cup lemon juice

If using dried black-eyed peas, cover the peas with water and soak
overnight.  Drain the water. Place the peas in a saucepan and cover with
water.  Boil the peas until tender.  Drain and dry the peas. 

If using frozen black-eyed peas, thaw and simmer until tender.

Mix the peas with the remaining ingredients.

Source: THE BOOK OF JEWISH FOOD
        Claudia Roden


*   *   *   *   *   *   *   *   *

Black-Eyed Peas with Tomatoes (Fijones Frescos)

3 tablespoons olive oil
1 cup onions, diced
3-4 cloves garlic, minced
2 (10 oz.) pkg. frozen black eyed-peas, thawed
1 (16 oz) can diced tomatoes
salt and freshly ground pepper to taste

Combine the onions and oil in a small saute pan, with a lid.  Cook the
onions, covered, over low to low-moderate heat for 20-30 minutes.  Stir
occasionally. The onions should be translucent, lightly golden and most
of the liquid will have evaporated.

Add the peas and the canned tomatoes, including the  tomato liquid. 
Bring to a boil.  Cover the pan and simmer over low heat for 20 minutes.
The peas should be tender and the sauce should have thickened.

Season with salt and pepper.

Note: This dish can be served over rice for a vegetarian entree.

Source: Adapted from JEWISH HOLIDAY COOKBOOK
        Gloria Greene

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