Title: Tazeen (Veal, Nut, & Fruit Melange)
Categories: Vegetable Meat Fruit Moroccan Jewish
Yield: 8 Servings

		"Sephardic Cooking"
		By Copeland Mark
TAZEEN
3	tb	Oil, Corn
2	lb	Onions, pickling
		Peeled (the smaller the
		Better)
2	lb	Veal, boneless
		Cut into 1-1/2 in cubes
1	lb	Prunes, pitted
1	lb	Raisins, light
1	lb	Walnuts, shelled
1	ts	Salt
3	tb	Sugar (to 4 tb)
1/2	ts	Cinnamon, ground
1 1/2	c	Water
1/2	c	Water, if needed

1. In a large pan, heat the oil and brown the onions over low heat for 7 to 8 minutes. The onions should become honey-colored. Add the veal cubes and stir-fry for 3 minutes longer.

2. Add the prunes, raisins, walnuts, salt, sugar, cinnamon, and water. Bring the mixture to a simmer. Cover the pan and cook over low heat for 2 hours. The stew should be reduced to a moist consistency with some liquid. Should the mixture dry out too quickly, add the 1/2 cup of water and finishing cooking.

Serve warm. Makes 8 servings with other dishes.

NOTE: I suggest that you try half of the recipe since it is not so intimidating or expensive.

The tazeen is a pot roast cooked on top of the stove and richly aromatic in the Morocco style. It is sweet food to celebrate Rosh Hashannah and guarantee that the New Year will be a sweet one. The meat provides additional richness to the fruit and nuts and compatible with them.

Source: "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. From: David Pileggi Subj: R-Sephardic-Morocco.011 Origin: The Roach Coach OS/2 HST V.32t V.FC (1:106/3333) BBS: Sasquach (510) 462-9502 06-09-94 Conf: Cooking (8) MM formatted by Dorothy Hair 6/12/94

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