Dfeena
beans, beef, indian
1 kg stewing beef cut into cubes
1 calf's foot (optional)
2 large onions finely chopped
1 oil
6 small potatoes peeled
6 eggs in their shell,
1 scrubbed
250 gm dried chick peas or haricot
1 beans, soaked overnight.
2 garlic cloves, crushed
1 teaspoon ground allspice
1 salt and black pepper.
In this recipe, eggs are cooked in their shells in the midst of a combination of beef, potatoes and chick peas or haricot beans. The eggs, served with the other casserole ingredients, are opened by each person at the table. A very rich and filling Egyptian specialty, this dish was particularly popular as a Sabbath meal in orthodox Jewish circles, since it could be prepared on Friday, left to cook gently overnight and eaten at lunch time on Saturday.
Blanch the calf's foot in boiling water; then fry the onions in oil till they are soft and golden.
Put the calf's foot and onions together with the meat, potatoes, eggs, and drained peas or beans (less commonly used for this dish than chick peas) in a large oven proof pot or casserole with a tight fitting lid. Cover with water and add the garlic and seasonings (If using haricot beans, add salt only after the beans have become tender as salt tends to inhibit them from softening) Cover the pot and bake in a moderate oven at 190 deg C for an hour, then lower the temperature to the lowest setting and continue to simmer for several hours longer or overnight. Alternately one can leave the stew barely simmering over extremely low heat for several hours.
The meat will be extremely tender and practically falling apart, and the chick peas or haricot beans will be very soft and impregnated with the rich calf's foot stock. The eggs will have become creamy.
This recipe is from "A Book Of Middle Eastern Food" by Claudia Roden. kishore.namjoshi@jwbbs.com From: Kishore Namjoshi Date: 03 Mar 97 National Cooking Echo Ä
Yield: 1 servings