| previous | next |
Title: Leek, Seitan & Green Pea Stew (Tabikha Bil Karrate)
Categories: Magazine Soup
Yield: 8 Servings
| 4 | lg | Leeks |
| 4 | tb | Olive oil |
| 1 | c | Onion; finely chopped |
| 1/4 | c | Tomato paste; dissolved in |
| 1/2 | c | Water |
| 1/8 | ts | Hot red pepper flakes |
| 1/2 | ts | Fresh milled black pepper |
| 1 | ts | Salt |
| 3 | c | Vegetable broth or water |
| 3 | Cinnamon sticks | |
| 12 | oz | Seitan; cut into 1-inch |
| . chunks | ||
| 2 | lb | Potatoes; peeled & quartered |
| 1 | pk | Frozen green peas; 10oz |
The green peas in this dish show the European influence on North African cooking. The earthy flavor from the stick cinnamon is a revelation in combination with potatoes, peas and other vegetables we know so well. This dish keeps well for several days and reheats nicely, so think of it for casual entertaining. It really needs no accompaniments except perhaps a green salad and pita bread for soaking up the liquid. This dish is based on a recipe in Copeland Mark's "Sephardic Cooking" (Donald I. Fine, 1992).
DIRECTIONS:
Cut the leeks in half lengthwise and rinse well in cold water to remove all traces of sand. Trim off and discard about 3-inches of top green part and chop the rest finely.
Heat about 2 Tbsp oil in a large saute pan. Add the leeks and onion and, saute until the onion is translucent, about 5 minutes. Stir in the tomato paste, hot red pepper flakes, black pepper and salt. Cook for about 3 minutes. Mix in the broth and bring to a boil. Arrange the cinnamon sticks over the mixture. Cover the pan, reduce the heat to low and simmer for 25 minutes.
While the vegetables are cooking, heat the remaining 2 Tbsp oil in a heavy skillet. Panfry the seitan, turning it until pieces are crisp on all sides about 5 minutes. Transfer the crisped seitan to a plate linded with paper towels.
Add the potatoes and seitan to the vegetables. Simmer, covered, for 30 minutes. Remove the cinnamon sticks. Add the peas and cook until heated through, about 5 minutes. Serve hot.
This stew can be refrigerated for 3 days.
Makes about 8 servings. ** Natural Health -- Dec 96 **
Scanned and formatted for you by The WEE Scot -- paul macGregor
| previous | next |