Image via - Aromas of Aleppo: The Legendary Cuisine of Syrian Jews by Poopa Dweck
The Syrian Jewish custom of eating black eyed peas for prosperity goes back many generations to Aleppo, Syria. It amazed me that our grandmothers, some as young as 13 years old when married in Aleppo, came to this country over 100 years ago with not so much as a Farberware pot, yet they managed to continue our centuries old Rosh Hashanah culinary traditions. I often wonder how they were able to scour the streets of the lower East side, not knowing the language- and manage to find ingredients such as black eyed peas to celebrate their Jewish New Year as they had remembered their parents cooked back in Aleppo and Damascus. Black-eyed peas are rubiyah (in Aramaic and Hebrew) or lubiya (in Arabic), which are related to the Hebrew words harbeh , meaning many, and l’harabot , to increase.
- Boil 1 lb. package or 1 lb chopped flanken with the bone for 1 hour and throw out fatty water.
- In a clean pot, sauté 3 cloves garlic and one chopped onion with boiled flanken for 20 minutes on a low flame.
- Add one lb. bag of washed black eyed peas (washed and drained in a colander), sauté a minute.
- Add salt, allspice, cinnamon,
- Add 1 can tomato sauce.
- Add water to cover the beans and spices...
- Cover and cook about an hour or more till loobiah is cooked and a stew-like consistency.