Ingredients
SEPHARDIC COOKING; MARK
Directions
~Jewish, Turkish
2 c Water
3 lb Lamb shank or breast of ~lamb, cut into 3" pieces
2 c Water
3 lb Fresh fava beans
1 ts Salt, or to taste
2 ts Sugar
4 Scallions, sliced into 1/2" ~pieces
1. Cook the lamb in 2 cups of water over moderate heat for 5 minutes,
stirring several times. Drain well to remove excess fat.
2. Add the 2 remaining cups of water to the pan, cover, and cook
over low heat for 1 hour. This should tenderize the lamb.
3. Trim the fava bean pods on both ends. Cut the pods into 3 equal
pieces. Add them to the lamb with the salt, sugar, and scallions.
Cover the pan and simmer over low heat for 20 minutes, or until the
favas are tender. Adjust the salt.
The preparation of this Passover dish exemplifies the Turkish
preference for the natural taste of ingredients. Only the simplest of
seasoning are used here to allow the flavor of the favas to dominate.
Posted 10-17-93 by D. PILEGGI on F-Cooking
MM by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253,
Internet sylvia.steiger@lunatic.com, moderator of GT Cookbook and
PlanoNet Lowfat & Luscious echoes
Servings: 6 servings
Codrerio Con Fava (Lamb & Fresh Fava Beans) Recipe brought to you by Recipe Ideas
Categories: Bean; Lamb; Meat; Seafood; Vegetable
The History of Recipes
Transcribed cooking instructions as an idea can be observed way back into the distant past, in truth as far back into recorded history as the Egyptians, and maybe further still. However, generally, these old cookbooks were just basic hieroglyphic or cunieform instructions for preparing meals.
The truth of the matter is, the most ancient recipe discovered, according to experts are some stone tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `wonderful`. As we move into Roman times 25BC a roman called Apicius created a number of documents which described recipes prepared by wealthy Romans. In his publication, Apicius describes how the roman meals were divided into hors d`oeuvres, entrees and afters, something that is very familiar to us today. He also describes how the ancient Romans made use of a good variety of herbs, including a few you will know for example thyme, rue and parsley. Later, in the fifteenth century, people returning from the crusades brought back many new foods, spices and herbs from the holy land, including spices like basil and rosemary. These new herbs and spices created a surge in manuscripts on cookery, some of which are now in private collections. During the next few centuries, the families of Europe tried to lay on the best banquets, and consequentially the best chefs and their collection of recipes became highly prized. Nevertheless, it wasn`t until the 1800s that cooking and recipe publications became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated the best years of their lives to collecting, verifying, and writing down recipes common in their social group. By the advent of the 20th century, cookbooks were increasing in popularity due to better eduction, people having increased spare time and disposable income. |
We hope you enjoy this Codrerio Con Fava (Lamb & Fresh Fava Beans) recipe.
