Rice with Chick Peas


        2 cups rice
        2 cups cubed beef or lamb shank
        Several bones from meat
        2 cups meat broth
        12 small white onions
        1/2 cup hummus (chick peas)
        1 cup samneh (or other shortening)
        1 1/s tsp. salt
        1/2 tsp. pepper
        1/4 tsp. cinnamon
Soak hummus overnight. Soak rice half an hour and drain. Cook hummus with two cups water under pressure for 15 minutes. Drain. Melt, in pressure cooker, half the samneh. When it smokes add meat and bones. Brown them. Remove and cook onions in same fat until yellow. Remove onions. Return meat to pressure cooker, add 2 1/2 cups water, salt and pepper and cook under pressure for half an hour. Open cooker. Add onions and half a cup of water. Cook under pressure again, for five minutes. Take two cups of broth from the stew and cook the rice in this broth until tender. Put some of the meat and onion mixture aside for garnish later. To the stew remaining in the kettle, add cooked rice and hummus, and the remaining samneh, melted. Serve on large platter garnished with the reserved meat and onions. Sprinkle with cinnamon. Pass laban as sauce. Stew may be flavored with curry, but this is not typically Lebanese.

To prepare in open kettle: Brown meat in half the samneh. Remove meat. Cook onions in same fat until yellow. Stew meat, hummus with two cups water until tender. Add onions. Remove meat and onions. Add rice during last 15 minutes of cooking. Season. Stir remaining melted samneh in at the last. Add salt. Serve as above and garnish with the meat and onions.

(From Food from the Arab World Marie Karam Khayat and Margaret Clark Keatinge, Khayat's, Beirut 1959)