When Resident Magazine asked us to share some holiday recipes with them, we knew we wanted to share some traditional Sephardic Jewish food, as opposed to the better known matzah ball soups. Here’s a dish that we’ve been eating for Rosh Hashana forever.
Black eyed peas are eaten during the new year to bring prosperity. In the Southern United States, they’re usually served with ham, but that tradition was probably adapted from Sephardi Jews; we stew our loubia with kosher meat.
Also for Rosh Hashana, Leek Ejjeh.
Black Eyed Peas with Meatballs
- 1 lb. ground meat (beef, lamb or veal would all work)
- 1/3 cup rice (soaked for 30 minutes)
- 2 tablespoons vegetable oil
- 1 teaspoon allspice
- 1 teaspoon cinnamon
- 1 teaspoon kosher salt
- 1/4 teaspoon pepper
- 1/2 onion, grated
- olive oil
- 4 cloves garlic, diced
- 1 lb. dried black eyed peas, soaked and drained
- 1 can diced tomatoes
- juice of 1/2 lemon
- 1/2 teaspoon cumin
- water, as needed
- salt to taste
- mix together the rice, ground meat, oil, allspice, cinnamon, salt, pepper and onion to make hashu. set aside.
- heat a pan over medium heat, coat the bottom in oil and saute the garlic for 2 minutes, until fragrant.
- fry the hashu in the garlic, browning evenly
- add the peas, tomatoes, lemon juice, cumin and salt. mix well, bring to a boil, cover and simmer for 1 hour. if it dries out, add water as needed.
- serve with rice.
PS, sorry for the lack of photos. Did you make this? Send us your picture and we’ll add it to the post!
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