Bazilla Recipe
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Ingredients: |
Ingredients: Bazilla Sauce
This can be made bil-lahem (with meat) or authir (meatless).
1 lb. hamburg
1/4 cup olive oil
1 large onion, finely chopped
1 15 oz. can of tomato sauce
1 15 oz. tomato can of water
1/2 tsp. salt
1/2 tsp. allspice
1/2 tsp. pepper
1/2 tsp. cinnamon
1 17 oz. can of peas, rinsed and drained
coriander to taste if using okra or artichokes
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Directions: |
Directions:Saute’ the hamburg ( Just omit the hamburg here for vegetarian Bazilla.) and onion together until the onion is silvery and the hamburg is lightly browned. Add the tomato, water and seasonings. Cook for about 15 minutes or until the sauce has thickened a little. Add peas, cover and simmer for 5 minutes. If it’s too watery, remove the cover. It should be the consistency of beef stew. Adjust seasonings.
We usually make large batches of this sauce without the peas and freeze several containers. It can be used for Bazilla (peas), Bamme (Okra) or artichokes. If using it for okra or artichokes just add coriander. When using artichokes, they must be simmered in water and cooked thoroughly before adding them to the sauce.
Notes: Sitho says that rinsing the peas helps to remove the canned taste.
Frozen peas can be used. Follow the cooking time on the carton. I like frozen peas but not in this dish. They don't seem to absorb the sauce as well.
Fresh peas car be used but they are a nitmee (nuisance) to shell. Auntie Eleanor prefers this made with 2 cans of peas.
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