Recipe of the Week: Bazailah
I’m back!! After ten days of being in Austin, I couldn’t be happier to be back in Houston and back to cooking and blogging. I missed Z&Z more than I thought I would, and apparently my dad did too. I got a call from him before I even got back into town wondering which dish we were going to tackle next.
SXSW is an exhausting endeavor, so I opted for something easy to make but still pretty hearty. I was hanging out with some of my cousins a couple of weeks back and my cousin Donald mentioned how much he missed his mama’s Bazailah. Since I hadn’t had it in awhile, I decided on this dish and invited my cousins over to try it out.
Bazailah is a pea stew that is served over rice. It turns out my mom didn’t write down a recipe for Bazailah, so I opted to cook this dish from my dad’s memory of how she used to make it. I also got some great feedback from my cousins that I will be sure to incorporate for next time.
1 1/2 lbs. beef stew meat (or lamb)
2 – 12 oz. packages of frozen peas
1 medium onion – finely chopped
2 garlic cloves – finely chopped
2+ garlic cloves – whole
1 – 6 oz. can of tomato paste
3 – 3 1/2 cups water
salt, pepper, allspice, cumin
Saute 2 cloves of garlic and 1 medium yellow onion in 2 tbs. of olive oil or samneh (clarified butter) until brown. Add the beef and saute for about 10 minutes and add spices towards the end of the cooking process.
1/4 tsp. pepper
1 tsp. salt
1/4 tsp. allspice
1/2 tsp. cumin
Add one 6 oz. can of tomato paste and 1 1/2 cups of water. Stir and slowly add 2 more cups of water and another round of spices.
1/2 tsp of salt (could probably use a little more)
1/2 tsp. pepper
1/4 tsp. allspice
Add a couple of cloves of whole garlic for taste.
Bring to a boil then lower to medium heat and cook for another 20-25 minutes.
Don’t over cook the peas. You still want them to have a bite to them.
Serve over rice.