Title: Deezee (Meat Roast in a Clay Pot)
Categories: Lamb Israel Jewish Persian
Yield: 1 Servings

1/4	c	Dried chick-peas, covered w/water & soaked overnite
1 1/2	lb	Lamb shank, cut into 4 pcs including bone
1/4	c	Yellow split-peas
1/4	c	Skinless dried lima beans, soaked in water overnight
1	ts	Salt
1/8	ts	Pepper
1/4	ts	Ground turmeric
5	c	(abt) water
4	sm	Whole, (abt 3/4 lb) potatoes, peeled
1		Or 2 dried lime(s) (limoo amoni) pierced in 2 places
1	sm	Whole, (1/4 lb) eggplant OR
3	md	Carrot, halved
1	sm	Ripe tomato, quartered

The deezee is a stew that is very slowly cooked in its clay pot. The limoo amoni, dried Persian limes, are poked w/tines of a fork or skewer to allow a little soup liquid to enter & pick up flavor. If lime were crushed or broken into pieces, its flavor would be overwhelming. Subtlety is important. Deezee is sold in public eating houses in small or large pots for 1 or 2 orders. Of course, the religious Jew would patronize a kosher eating house if one were available. In Jewish community, when deezee is prepared in a pan on top of stove it is known as "Ab Shust." The same recipe can be modified slightly by adding either 3 sliced small beets or 2 sliced small white turnips.

1. Drain chick-peas, cover w/water again, & bring to a boil. Cook over moderate heat for abt 20 mins, which will soften but not disintegrate chick-peas. Drain.

2. Put lamb, partially cooked chick-peas, split peas, lima beans, salt, pepper, & turmeric in a 2-quart clay pot. Cover w/water almost to top, abt 5 cups. Bake in a preheated, 350 F oven for 15 mins, then reduce oven temp to 275 F, and bake for 2 hrs.

3. Add potatoes, lime, eggplant or carrot, & tomato. Cover the pot slightly & continue to bake slowly for 1 hr more.

Strain broth & serve it as a separate course. Remove & discard lamb bones. The meat & vegetables are served together on a platter as another course. Serve warm. Serves 4 to 6 w/bread, salad, & pickles.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. D. Pileggi

previous

next