Entrees > Middle Eastern Recipes > Bazella Riz >
Bazella Riz
Syrian peas with rice
1-1/2 LBS beef stew meat (sub with cubed lamb)
Salt & black pepper to taste
1 onion, chopped
3 TBS tomato paste
1/4 C olive oil
6 C water (in 2-cup increments)
2 beef bouillon cubes
1 pkg. (16 oz.) whole carrots, sliced into 1/4"-thick pieces
1 pkg. (16 oz.) frozen peas
Hot-cooked white rice (for serving)
Brown meat in a large skillet with salt and black pepper to taste; add onion and cook for a few minutes, making sure meat is fully browned. Set aside. In a cooking pot, combine tomato paste and olive oil; cook over medium-high heat and stir constantly for about five to eight minutes. If mixture appears dry, add more olive oil. Reduce heat and add two cups of water; stir. Add remaining water in two cup increments, stirring well after each addition. Add beef bouillon cubes; bring to a boil and cook for about five minutes. Scrape bottom of cooking pot to ensure all of the tomato paste mixes in the water. Add the meat, carrots and peas; bring mixture to a boil and then reduce heat to simmer. Cook and stir for twenty to thirty minutes. Serve over hot-cooked white rice. Recipe makes about eight servings.
Related Link:
Food Fare Culinary Collection: Arabic Cookery
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