This Libyan recipe comes to us from Lisa Rubin, who although fully Roman, learned Tripoli cooking from her mother in law. It looks like a mountain so they serve it on Shavuot.
Note: Once the dough balls have been formed, it is OK to put them in the stew to keep them warm until ready to serve, so it can be served on Shabbat or made ahead and served later any time.
- 4 PeopleServings
- 1 pound onions or leeks
- 2 cup tomato sauce
- 2 cup water
- 1.5 pound Beef Stew Meat
- 4 cup flour
- 3 cup water
To prepare the sauce:
Heat the oil in a large pot or dutch oven. Saute the leeks or onions until they begin to brown.Add the tomato sauce and water. When it starts to boil put in the meat and cook it for at least 2 or 3 hours at a low heat.
To prepare the dough:
Pour the flour into a large bowl. Bring the water in a medium sized pot to a boil with a little bit of salt and 2 teaspoons of oil. Pour the hot water into a separate bowl. When the water is boiling pour about half of it into the flour immediately stir with a wooden spoon. It will start to come together, if it is too thick and dense add a little more water, add as much water as needed as you continue to stir until it is a nice soft dough. Allow to cool a bit until easy to handle. Then form into balls, one per person and place in bowl.
Pour the sauce over the dough and serve immediately.