Lungs
in Tomato Sauce
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Serves anyone that is not concerned about cholesterol
Before cholesterol was invented, Ima used to make lungs in tomato sauce, better than you can get at any middle-eastern restaurant. I remember that we used to go out to a restaurant near the entrance to shuk ha-carmel - Levanon, we probably tried the lungs there to compare...
Ima used to add some lungs to the meat filling of the blintzes - it made it lighter...
Ingredients:
~500 gr | piece of lung, frozen and koshered |
1 big can | crushed tomatoes or fresh |
bit of | olive oil |
2 large | onions |
a few cloves | garlic |
to taste | salt |
to taste | pepper |
to taste | red chili pepper, cumin, crushed fresh garlic ( all optional - based on mood) |
Preparation:
- get the frozen lung at your local supermarket if they have it, if not then at "Yad Itzhak"
- thaw lungs and clean by removing membranes and large bronchial tubes.
- cut lungs to bite size pieces.
- chop onion, crush the garlic and if using fresh tomatoes then peal (cut X in tomatoes, pour boiling water on them and then peal) and wiz in maji-mix (food processor).
- fry the onion and garlic in the oil until brown
- dump in the lungs and and tomatoes and cook
- now "letabel" to taste, with the salt and pepper.
- based on your mood add the optional "tibul" - you can add zing by adding the chili during cooking and / or crushed garlic (after the cooking).