Lamb Stew with Dill and Olives
A dish known in Arabic as Khoresche Esfanaj
by Daniel Rogov
1/2 cup olive oil
Heat 2 Tbsp. of the oil and in this brown the lamb and onions. Season with turmeric, pepper and salt to taste and then pour over the stock and lemon juice. Cover and simmer for 15 minutes, stirring several times.
In a heavy skillet cook the spinach, celery leaves, and spring onions over a very low flame, without adding water, just until the vegetables begin to soften. Add the remaining oil to the skillet and fry for 5 minutes. Add these ingredients to the meat and then add the olives, dried peas and dill. Simmer gently, stirring occasionally, until the meat and beans are tender (about 45 minutes). Serve hot.
Daniel Rogov is the restaurant and wine critic for the daily newspaper Ha'aretz. He is also the senior writer for Wine and Gourmet Magazine and contributes culinary and wine articles to newspapers in Europe and the United States.
Source: Israeli Foreign Ministry and Rogov's Ramblings. Reprinted with permission.