Egyptian Black-Eyed Peas with Cilantro (Lubia)

Preparation info
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    • Difficulty


Appears in
The Gefilte Variations

By Jayne Cohen

Published 2000

  • 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 embodies their wishes for prosperity and good fortune in the coming year. In this easy-to-prepare dish, Mrs. Abboudi spikes the beans (they are