Rosh Hashana recipe

[Guest guest]

A traditional Rosh Hashana recipe from the Jews of Aleppo, Syria

 

Kekasoon

 

" Because the acini di pepe (small round pasta) and chickpeas are

round and becuase the pasta expands (it seems to multiply) while

cooking, keskasoon is served during Rosh Hashana to symbolize the

continuous circle of life and hope for prosperity. "

 

serves 6-8

 

1/2 dried chickpeas, soaked overnight and cooked until soft or 1 cup

canned chickpeas, drained and rinsed.

3 Tbs vegetable oil

1/3 cup coarsely chopped onion

1 Tb minced garlis

16 oz (450 gr) acini di pepe (small round)pasta

3 cups cold water

1 t salt

several grindings of black pepper

2 Tb grated parmesan cheese (optional)

 

Heat the oil in a large skillet over medium heat and cook the onions

until golden and soft, 3-4 minutes.

Add garlic and cook for 1 minute, stirring constantly.

Add the pasta and cook until brown,stirring often to keep it from

sticking to the bottom and burning. Remove from the heat and set

aside.

Bring the water to a boil in a small saucepan.

Add the boiling water, salt and pepper to the skillet mix well.

Add chickpeas and cheee (is using) Mix well again.

Peturn teh skillet to the stove and cook, covered, over low heat,

stirring occaisionally, until the pasta is soft and fluffy, 20-25

minutes.

 

from " A Fistful of Lentils: Syrian-Jewish Recipes from Grandma

Fritzie's Kitchen " by Jennifer Felicia Abadi. Harvard Common Press,

2002.

http://www.harvardcommonpress.com/Cooking/regional/fistful.html

A fascinating book with plenty of vegie recipes.

 

Shana tova,

Shoshana

[Guest guest]

Question...

Is the pasta cooked when you fry it in the skillet? Or does it cook

later in the water with everything else?

Thanks...

 

L'Shana Tovah,

Tina

 

, " shoshana_mz "

<shoshana_mz> wrote:

> Heat the oil in a large skillet over medium heat and cook the

onions

 

> Add the pasta and cook until brown,stirring often to keep it from

> sticking to the bottom and burning. Remove from the heat and set

> aside.

[Guest guest]

> Is the pasta cooked when you fry it in the skillet? Or does it cook

> later in the water with everything else?

 

Both. Frying uncooked pasta to a golden color partially cooks it and

gives it a wonderful toasty flavor. Then the water finishes cooking it;

without the second

step it'd still be semi-crunchy. (I know, I sampled once. :-))

 

Rain

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