Ku-i-ous Ow-e (phonetic) Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Beef, cubed
4: Potatoes, sliced
2 medium: Onions, sliced
2 slice: Tomatoes Butter,
1 small: Can tomato sauce Salt Lots and Lots of pepper Water,
Directions:
Thirty years ago two Egyptian fellows worked in the Paper Mill where
I was the Chemist. We had them to our house many times for meals.
One time they said they would cook. This is what they made. The
Title is what they called it. We think it means Beef and Potatoes,
but we were never sure. We love it and Shirley still makes it from
time to time.
Dot an oblong pan with butter and arrange potato slices on the
bottom. Then add cubes of beef and sliced onion. Put a of
black pepper on this layer. (Dont ask why oblong - because its
Egyptian I guess)
Add more potatoes, onions and the sliced tomatoes. Dot with more
butter. Add more, lots more pepper. Pour the tomato paste over the
top and add quite a bit of water, but not enough to cover. Add some
more pepper. Im not kidding about the pepper, they used a wackin
lot of it.
Cook in the oven for an hour at 400 F. If it starts to get too brown
or dry on top, cover it.
Serve with rice.
Recipe by two nice Egyptian fellows. Typed by Burt Ford 12/94 & 7/95
Source from luhu.jp
I was the Chemist. We had them to our house many times for meals.
One time they said they would cook. This is what they made. The
Title is what they called it. We think it means Beef and Potatoes,
but we were never sure. We love it and Shirley still makes it from
time to time.
Dot an oblong pan with butter and arrange potato slices on the
bottom. Then add cubes of beef and sliced onion. Put a
black pepper on this layer. (Dont ask why oblong - because its
Egyptian I guess)
Add more potatoes, onions and the sliced tomatoes. Dot with more
butter. Add more, lots more pepper. Pour the tomato paste over the
top and add quite a bit of water, but not enough to cover. Add some
more pepper. Im not kidding about the pepper, they used a wackin
lot of it.
Cook in the oven for an hour at 400 F. If it starts to get too brown
or dry on top, cover it.
Serve with rice.
Recipe by two nice Egyptian fellows. Typed by Burt Ford 12/94 & 7/95
Source from luhu.jp