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Charouf Bil Pisselli O Chedra (Lamb With Kishke & Peas)

jewish, lamb, libyan

1 cup loosely packed parsley, leaves only
1 cup loosely packed celery w/ leaves, ch; opped
2 medium onions, sliced
1 masran (kishke-see recipe)
6 cup ; water
2 lb lamb chops or shanks,w/bone & cut i; nto 3 pieces
1 lb fresh or frozen green peas
1 teaspoon ; salt
1/2 teaspoon ; pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon ground turmeric
2 medium (1/2 lb)potatoes, peeled & quartere; d

This dish is a complete meal served w/cous cous, white rice, or bread. It is a favorite preparation in the spring & especially during Passover. Traditionally, the dish is known as a t'fina since it is prepared on Friday afternoon for the Sabbath midday lunch. The t'fina was cooked on a wood stove. When the fire has been reduced to hot coals, the pan w/ meat, vegetables, & Masran (Kishke) was almost buried in the ashes. Another typical variation for the Sabbath meal was to put any number of eggs in the shell into the stew pan & cook them for the same length of time. More eggs in the shell were placed in the hot ashes & baked. The egg in the pan absorbed some of the flavor of the richly seasoned stew while those in the ashes developed a brown tinge & a "baked" flavor. 1. Chop parsley, celery, & onions together in a food processor or by hand. 2. Cook masran (already cooked for 1 hr) & all other ingreds, w/just enough water to cover them, in a covered pan over low heat for 1-1/2 hrs more. Serve warm. Makes 8 servings w/other dishes. NOTE: Lamb was the preferred meat for Passover; many families would buy a lamb that could be ritually slaughtered. Almost everything of the lamb was used including the skin, which was made into a rug. Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India 1992 Published by Donald I. Fine, Inc., New York, N.Y. DPileggi

Yield: 8 servings

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