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...
|~500 gr||piece of lung, frozen and koshered|
|1 big can||crushed tomatoes or fresh|
|bit of||olive oil|
|a few cloves||garlic|
|to taste||red chili pepper, cumin, crushed fresh garlic ( all optional - based on mood)|
- 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).