World Hearth Recipe Collection
catBrowse by Category     alphaBrowse Alphabetically     booksBooks     linksLinks     faqFAQ

African   -   Leek And Beef Stew (Tabikha Bil Karrate) (Libya)   adapted from Sephardic Cooking by Copeland Marks

  • 4 Large Leeks
  • 1/4 Cup Olive Oil
  • 1 Large Onion -- finely chopped
  • 1/4 Cup Tomato Paste -- dissolved in
  • 1/2 Cup Water
  • 1/8 Teaspoon Crushed Red Pepper
  • 1/2 Teaspoon Pepper
  • 1 Teaspoon Salt
  • 3 Cups Water
  • 3 Pounds Beef -- cubed
  • 3 Sticks Cinnamon
  • 2 Pounds Idaho Potatoes -- peeled and quartered
  • 1 Pound Green Peas
Directions Rinse and chop the leeks fine. Heat oil in a pan. Add leeks and onions and stir until transparent about 5 minutes. Add tomato paste, chili flakes, pepper and salt. Cook for 3 minutes. Add 3 cups water and bring to a boil. Arrange meat and cinnamon sticks over the mixture. Cover the pan and simmer for 45 minutes. Do not stir. Add potatoes and simmer for 30 minutes. Add peas and cook for 15 minutes. Serve with rice or bread.
Serves 8
Time to Make 0:00

Printer version   1 Votes - Yum: 5, Easiness: 5, Speed: 3, Overall: 4.33333 Rate this recipe

Disclaimer: Most of the recipes on this site have been changed from the original. We encourage you to purchase the originals, since they often include better directions and you'll be benefitting the author of the recipe.

Search the whole site:

Recipes © by their authors.
Site courtesy of