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Jewish Recipes --> Recipes --> Meat --> Kosher Veal

Sephardic Lubiya
Recipe Ingredients:
  • 1/2 lb. cubed veal
  • 1 can black-eyed peas
  • 2 cups vegetable broth
  • 2 tbsp. tomato paste
  • olive oil
  • 1 large onion
  • 1 garlic clove
  • salt, to taste
  • 1/2 tsp allspice
  • 1 tsp. paprika
  • 1/2 tsp. cinnamon
  • 1 tsp. dried fenugreek leaves
Cut up the onion and garlic. Sauté them in 3 tablespoons of olive oil. Add the veal cubes. When the veal has browned add all the other ingredients. Bring to a boil, and then lower the heat. Let the casserole simmer for at least one hour. Serve hot.

Black-Eyed Peas And Fenugreek

Black-eyed peas are called “ruvia” in Aramaic. ”Ruvia” is like the Hebrew word “rov” which means most or many. Fenugreek is also referred to as “ruvia” which may connote “irbu” or “will increase.”

The blessing before eating it is:

“Yehi ratzon milfanecha Adonai Eloheinu Sheh’yirbu ze’chu-yo-taynu.”
“May it be your will Eternal God that our merits increase.”

Black-eyed peas and fenugreek are stewed with vealin a dish called Lubiya. The recipe for Lubiya recipe is adapted from Gilda Angel’s Sephardic Holiday Cooking.

Beans -- Meat -- Kosher Veal

Sept 2005 - 2013 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods