|DINING IN THE HOLY LAND – 2000 YEARS AGO|
A dish known in Arabic as Khoresche Esfanaj
|1/2 cup olive oil |
1 shoulder of lamb, about 2 1/4 kilos,
with bones, cut as for stew
2 medium onions, chopped finely
1 tsp. powdered turmeric
about 3/4 tsp. pepper
salt to taste
1 cup beef or lamb stock
3/4 cup lemon juice
675 gr. spinach leaves, chopped
the leaves of 2 bunches of celery, chopped finely
the white parts of 8-10 spring onions, chopped finely
1/2 cup dried split peas, soaked in water
two hours and drained
2 Tbsp. fresh dill, minced (or 2 tsp.
In a flameproof casserole, heat 2 Tbsp. of the oil and brown together the meat and onions. Season with the turmeric, pepper and salt and then pour on the stock and lemon juice. Cover and simmer for 15 minutes, stirring at times.
Wilt the spinach, celery and spring onions by heating them over a low flame in a heavy skillet, stirring constantly (and without adding water). When the vegetables become somewhat limp, add the remaining oil to the skillet and fry for five minutes.
Add the vegetables, split peas and dill to the meat and simmer gently until the beans and meat are tender (about 45 minutes). Serve hot, ideally with hot rice.