Be'chol Lashon

Be’chol Lashon






Amy Winehouse in London last August.

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Health and luck with
black-eyed peas

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Black-eyed Peas - A New Years Tradition


Submitted by Diane Tobin, President Be'chol Lashon
Recipe from Claudia Rodenís The Book of Jewish Food


Finding new recipes from around the world is a Tobin family holiday tradition, that celebrates global Jewish diversity. This yearís recipe, Loubia or black-eyed peas from Claudia Rodenís The Book of Jewish Food, is an Egyptian dish symbolizing fertility and good luck for Rosh Hashanah. The "good luck" traditions of eating black-eyed peas for the new year are recorded in the Babylonian Talmud. Originally native to Africa, the black-eyed pea was introduced into the West Indies and from there to the Southern United States. Today, eating black eyed peas is a new years tradition among some Mizrachi, Sephardi, and Israeli Jews, as well as others throughout the Caribbean and the American South. We can learn much about the culture and tradition of diverse Jewish communities around the world through food.


Recipe for Loubia - Rosh Hashanah Egyptian Black-eyed peas

1 onion, chopped

3 tablespoons sunflower oil

2 garlic cloves, minced or crushed in a press

1.5 lb (750 g) lamb or veal, cubed

1 lb (500 g) tomatoes, peeled and chopped

3 tablespoons tomato paste

1 lb (500 g) dried black-eyed peas, soaked for 1 hour

1 teaspoon cinnamon

1/2 teaspoon allspice

Salt and pepper

1-2 teaspoons sugar


Fry the onion in the oil till golden. Add the garlic, and when aroma rises add the meat. Stir to brown it all over. Add the tomatoes and tomato paste.

Drain the black-eyed peas, and simmer on fresh water for 15 minutes, then drain and add them to the meat. Add cinnamon and allspice and cook for 2 hours, adding salt and pepper to taste and the sugar after about 1 hour.

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