Lubya, or black-eyed peas, is one of those Syrian comfort foods. While black-eyed peas can be prepared year-round, they are one of the brachot for Rosh Hashanah so that our good deeds will be as plentiful as the black-eyed beans. My mother and grandmother always made it with meat, but I prefer to make it vegetarian. I generally make a batch and also serve it as one of the dishes on the holiday.
2 TBS vegetable oil
6 cloves garlic, finely chopped
½ lb. flank or veal yadiem
1 pkg. frozen black-eyed peas
2 TBS tomato paste
1 heaping tsp. kosher salt
½ tsp. white pepp
In 3-quart saucepan, heat oil on medium heat. Add garlic and slightly brown, then add cubed meat. Add enough water to cover the meat, and simmer 1 hour covered.
Note: to make this vegetarian, leave out the meat and reduce cooking time.
Add black-eyed peas, tomato paste, salt and white pepper.
Cook for another ½ hour. If it looks dry, add a little more water.