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| Hamin Beef With Bulgur, Romianote Style This is a traditional winter Sabbath dish among the Jews of Ioannina (a town in Epirus, the mountains very close to the Albanian boarder) Actually made with pligouri (see recipe for "pligouri), you can use bulgur as well. 2 pounds beef in one piece, for pot roast 2 cups bulgur 2 onions, finely chopped Salt and pepper to taste Cook the beef, or as you usually do a pot roast, in a large pot on top of the stove. Use enough water to give you 3 1/2 cups liquid when the meat is done. Or, roast the meat in the oven, and add 3 1/2 cups water about 15 minutes before the roast is done. Remove the meat to a plate. Add 2 cups of bulgur to at least 3 cups liquid from the roast. Mix in well, cover tightly, and simmer over low heat, stirring occasionally. Add liquid if necessary and cook until the bulgur has absorbed all the moisture and is very tender, about 30 minutes. Season with salt and pepper to taste. Saute 2 onions in olive oil and add (optional) Preheat oven to 350 F (180 C) cut the roast into slices or portions. Salt and pepper well, spread the bulgur over and around the meat, and pour any remaining liquid over it. If there is none, add 3-4 tablespoons olive oil. Bake at 350 F until it forms a brown crust, about 30 minutes. Serves 4 for the Sabbath evening meal. You can also add cooked chickpeas or cooked beans before you put the meat with the bulgur into the oven. Serve with Huevos haminados * (Oven eggs) ** Recipe for Huevos haminados under "eggs" and "Sephardic" Source: Nicholas Stavroulakis, "The Cookbook of the Jews of Greece", Cadmus Press Posted to http://groups.yahoo.com/group/Jewish_Cuisine/ By gabriella_kapsaski@... |