Egyptian Black-Eyed Peas with Cilantro


Preparation info
  • Yield:

    6 to 8

    • Difficulty


Appears in
Jewish Holiday Cooking

By Jayne Cohen

Published 2008

  • About

Black-eyed peas probably arrived in ancient Judea from China via the Silk Route, and consuming them on Rosh Hashanah is a Middle Eastern tradition dating back to the Talmud.

For Egyptian Jews like Rachel Abboudi, who shared her family recipe with me several years ago, eating black-eyed peas symbolizes their wish for prosperity and good fortune in the coming year. In this easy-to-prepare dish, Mrs. Abboudi spikes the beans (they are related not to peas, but to the mu