Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 tb Olive oil 1 Cinnamon stick, 4 inch
3 lb Beef, lean boneless; cut 2 ts Salt
;into 2 inch cubes, prefer Black pepper; freshly ground
;round or chuck 2 lb Onions, small white; each
1 qt Water ;about 1 inch in diameter
6 oz Tomato paste; can 1/4 lb Feta cheese; cut into 1/2
1/4 c Red wine vinegar ;inch cubes
1/2 ts Cumin seeds

In a heavy 10 to 12 inch skillet, heat the olive oil over moderate
heat until a light haze forms above it. Pat the cubes of beef
completely dry with paper towels and brown them in the hot oil in 3
or 4 batches, turning them frequently with a slotted spoon and
regulating the heat so the beef colors deeply and evenly without
burning. As they brown, transfer the cubes to heavy 6 to 8 quart
casserole.
To the fat remaining in the skillet, add the water, tomato paste,
vinegar, cumin, cinnamon, salt and a few grindings of pepper. Bring
to a boil over high heat, meanwhile scraping in any brown particles
clinging to the bottom and sides of pan. Then pour it over the meat
in the casserole. Bring to a boil, reduce the heat to low, cover the
casserole tightly and simmer for 1 hour and 15 minutes before adding
the onions.
To peel the onions easily, drop them into a large pot of rapidly
boiling water and cook briskly for 1 minute. Immediately drain them
in a sieve or colander and run cold water over them. Then trim the
ends with a small, sharp knife and slip off the peel.
Stir the onions into the casserole, re-cover and cook for 30 minutes
longer, or until the beef and onions are tender. Stir in the cheese
and simmer uncovered for 2 or 3 minutes until the cheese softens
somewhat and is heated through. Taste for seasoning and serve
directly from the casserole.

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Time Life Series: Middle Eastern Cooking "circa '69"

MMed by: earl.cravens#salata.com
Submitted By EARL CRAVENS On 02-05-95

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