Title: Codrerio Con Fava (Lamb & Fresh Fava Beans)
Categories: Israel Jewish Turkey Lamb
Yield: 6 Servings

3	lb	Lamb shank or breast of lamb cut into 3-in pieces
4	c	Water
3	lb	Fresh fava beans
1	ts	Salt, or to taste
2	ts	Sugar
4		Scallions, sliced into 1/2-in pieces

The preparation of this Passover dish exemplifies Turkish preference for natural taste of ingredients. Only simplest of seasoning are used here to allow flavor of favas to dominate.

1. Cook lamb in 2 c water over moderate heat for 5 mins, stirring several times. Drain well to remove excess fat. 2. Add 2 remaining c water to pan, cover, and cook over low heat for 1 hr. This should tenderized lamb. 3. Trim fava bean pods on both ends. Cut pods into 3 equal pieces. Add them to lamb with salt, sugar, and scallions. Cover pan and simmer over low heat for 20 mins, or until favas are tender. Adjust salt. Serve warm.

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. DPileggi in Houston, Texas

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