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
We can follow the history of written recipes back into the far past, at least as far as early Egypt, and potentially, even further back. Interesting though that is, these, early recipes were just very simple pictorial, hieroglyphic or cunieform instructions for preparing food.
In fact, the oldest recipe in existence, according to experts are some ancient tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel exhilarated and blissful. Later on, in The time of the romans around 25BC a man called Apicius created a number of documents describing recipes enjoyed by wealthy roman citizens. In his scrolls, Apicius recounts how the meals of wealthy Romans were split into hors d`oeuvre, entrees and desserts, something we still use today. Aspicius also informs us how the chefs of Roman times were skilled in the use of a wide range of aromatic flavors, including a few that are still present in modern kitchens like basil, mint and dill. For the decades that followed, the rich families of Wesstern Europe competed with each other to serve up the most extravagent meals, and as a consequence, the best chefs and their collection of recipes became highly prized. However, it wasn`t until the 1800s that fine cooking and recipe books became really popular. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, spent years to assembling, trying out, and recording recipes to help cooks of their time. By the time we get to the 20th century, cooking publications are in high demand, mostly as a result of more people being able to read, people having increased leisure time and disposable income. The arrival of television brings us cooking programs and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the invention of the internet, allowing everybody to access massive numbers of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Codrerio Con Fava (Lamb & Fresh Fava Beans) recipe.
