Hatzilim Pilpel
40 min. Recipe Yield:
2-4 servings Difficulty:
Medium recipe
Hatzilim Pilpel is a national Jewish dish that slightly resembles a vegetable stew. A slight touch of turmeric and curry gives this dish a spicier taste and aroma than regular stew. You can use fresh green peas, but canned is better.
Recipe Ingredients
Cooking Recipe
To cook a recipe for Jewish cuisine hatzilim pilpel, wash the eggplant, cut into large pieces and pour salted water to remove bitterness. Finely chop the green onion, hot pepper and garlic. Sweet pepper cut into half rings. Cut the tomatoes into small pieces.
After an hour, wash the eggplant and fry in vegetable oil until slightly golden.
Add chopped onion and pepper to eggplant and mix.
Top with finely chopped garlic and chopped tomatoes.
Mix everything well and season with salt, turmeric and curry. Cover and simmer.
When the tomatoes start juice, add canned peas. Mix everything well and simmer for 5-10 minutes over low heat. When serving hatzilim pilpel sprinkle with chopped herbs.