Help - how do I cook it?

Post by **Lindiana** » Tue Oct 28, 2008 1:10 pm

During my last visit to Luxor I was presented on several occasions by peas in some sort of tomato sauce which I really liked. Does anyone know how to cook this dish? I could experiment but fear that I will produce something a bit too Italian.

All help gratefully received.

Post by **Countessa** » Tue Oct 28, 2008 1:37 pm

That tomato sauce is a staple of most Egyptian dishes - you can replace the peas with potatoes or okra for example.

To make it is very simple:

Finely chop 2 onions and 2 cloves of garlic and fry them until golden (add a dash of salt & pepper when you add them to the pan - helps bring out the moisture)

When the onions & garlic are translucent, crumble over 1 stock cube (secret tip!)

Whizz 4 tomatoes and 2 tsp of tomato puree with a dessert spoon of sugar and add it to the onions & garlic with 1 cup of water

Bring to the boil and simmer until it's slightly reduced.

Add your vegetable of choice and simmer until the vegetables are tender, adding more stock if necessary.

Eat & enjoy!!!

Post by **Goddess** » Tue Oct 28, 2008 2:25 pm

I love Peas in tomato sauce and a great big dollop of rice.

If we're feeling really lazy we just tip in a bag of frozen Peas and carrots.

Post by **Countessa** » Tue Oct 28, 2008 4:09 pm

Peas & rice is one of my all time favourites too!!

I forgot to say that if you're using frozen peas it sometimes helps to boil them on their own for a little while first till they're softened (or maybe that's just Egyptian peas??!!).

Post by **Goddess** » Tue Oct 28, 2008 4:58 pm

Countessa wrote: I forgot to say that if you're using frozen peas it sometimes helps to boil them on their own for a little while first till they're softened (or maybe that's just Egyptian peas??!!).

Ahhhh! A fellow sufferer of the hard pea syndrome! The little blighters drove me nuts here - tried them all and they were all like miniature rocks unless you gave them a good boiling before you used them!

Lately though, I've been using the Civrex brand (or is it Givrex?? Can't be bothered to go and look) It's a tad more expensive - but well worth it. I can now dump my peas into all sorts of dishes and know I won't chip a tooth on them.

Post by **Lindiana** » Wed Oct 29, 2008 8:57 am

Many thanks. I am going to try this at the weekend.

Watch out Marvin you may be experimented on next time you visit!

Post by **Maggy** » Wed Oct 29, 2008 11:25 am

A tip for softening your frozen peas. Just add a pinch of bicarb when cooking-- not to much or you will end up with MUSHY peas.

Post by **BBLUX** » Wed Oct 29, 2008 4:29 pm

From a fellow sufferer of the "hard pea" syndrome that sounds like a top tip Maggy...thanks