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Egyptian Pea Stew

Created by dienia b on May 3, 2015

Step 1: In a pot, add the oil and then brown and onion the beef very well, seasoning with salt and pepper.
Step 2: Add your tomato paste and fry it around well so remove the raw flavor and create a caramelized taste. Add cinnamon here if you are using.
Step 3: Dump in the tomato puree and fry that around for a few seconds.
Step 4: Now add boiling water from the kettle to achieve a stew consistency.
Step 5: Add your peas and reduce heat to medium low, cover and simmer for 30 minutes or so.
Step 6: Rice: Saute your vermicelli noodles and keep a close eye, you just want them to turn golden (NOT to brown too much, they burn quickly!)
Step 7: Once they are golden add your strained washed rice and it will create a bit of a splash (so beware!)(i just add they rice because i have bewared and STILL got it )
Step 8: Stir it around for a few seconds so all the rice is coated with oil. 1 1/2 cup water for every 1 cup of rice works.
Step 9: Stir it around and throw in 1 tsp salt for every cup of rice, and let it boil rapidly for a few seconds , 90 seconds or so, and then cover and turn the temperature to low. It'll be done in 15-20 minutes.