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Title: Khoreke Zabon (Tongue & Potato Fry)
Categories: Israel Jewish Persian Meat
Yield: 1 Servings
| 5 | c | Water |
| 1 | c | Dried chick-peas, soaked in water overnite & drained |
| 1 1/2 | lb | Veal tongue |
| 3 | md | (1-1/2 c) onions, sliced |
| 1 | ts | Salt |
| 1/4 | ts | Ground turmeric |
| 1/8 | ts | Pepper |
| 1 | Dried lime (limoo amoni) pierced w/fork w/o breaking up frui | |
| 1 | lb | Potato, peeled & sliced as for french fries |
| 1/4 | c | Corn oil |
| 1 | c | Fresh or frozen green peas |
| 3 | tb | Tomato paste |
This hearty, home-style cooking using tongue in a different way. The chick-pea soup may be served as part of meal or on a separate occasion, but I can recommend serving it w/tongue & potato fry.
1. Bring water to a boil in a pan w/chick-peas, tongue, 1 sliced onion, salt, turmeric, pepper, & dried lime. Cook over moderate heat, covered, for 1 to 1-1/2 hr(s), or until tongue is completely tender. Remove tongue & peeled off skin. Cut tongue into 1/4-inch thick slices. Set aside. Reserve chick-peas in broth.
2. Dry sliced potatoes on a towel. Heat oil in a skillet & fry potatoes over moderate heat until crisp & brown, abt 6 mins. Remove & set aside.
3. In same skillet reheat oil, & remaining 2 sliced onions, & stir-fry over moderate heat for 3 mins. Add tongue slices & mix. Add green peas & fry for 2 mins more. Add potatoes & tomato paste, mix well, & continue to fry mixture for 2 mins more. Serve warm. Serves 6 to 8 w/bread, pickles, & chick-pea soup, if wanted.
Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- C 1992 Published by Donald I. Fine, Inc., New York, N.Y. D. Pileggi
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