Title: Armeko (Onion & Tomato Stew)
Categories: Stew Vegetable Sephardic Greek Jewish
Yield: 8 Servings

1/4	c	Corn oil
3	lb	Lg onions, coarsely cubed & rinsed in cold water
1	c	Canned tomato sauce
1	lb	Ripe tomato, coarsely cubed
3	lg	Green peppers, cored, seeded, & cubed
1/2	ts	;salt, or to taste
1/2	c	Raw rice, rinsed & drained

This extremely tasty preparation is completely vegetarian. It may be possibly have its origins in Spain as a Sephardic import after expulsion. In Greece, it was prepared by cooking slowly over wood fires. The armeko can be served w/either meat or dairy dishes since it is neutral.

1. Heat the oil in a large pan, add the onions, & simmer over low heat for for 15 mins, stirring now & then. Add the tomato sauce, tomatoes, green peppers, & salt. Mix well, cover the pan, & cook very slowly for 1 hr.

2. Add the rice, stir well, & continue to simmer over very low heat for 1/2 hr. If too much liquid has accumulated, remove the cover & simmer for 10 mins more. The mixture should be moist w/very little sauce.

Serve warm. Serves 8 w/other dishes.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- 1992 Published by Donald I. Fine, Inc., NY

[> Be Seeing You -- DPileggi in Houston, Texas

previous

next