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Syrian Peas with Allspice Recipe

Syrian Peas with Allspice Recipe

This simple, fragrant dish is so popular that there are rarely any leftovers. The key to its unique taste is the allspice, which turns mundane peas into something memorable. An easy-to-make side dish with real appeal!

2 tablespoons olive oil
1 cup coarsely chopped yellow onions
1 teaspoon minced garlic
3 cups thinly sliced white mushrooms
1/4 cup cold water
One 20-ounce package frozen peas (preferably small), defrosted
1/4 teaspoon salt
Several grindings of black pepper
1/2 teaspoon allspice

1. Heat the oil in a large saucepan over medium hat and cook the onions, stirring, until golden and soft, 3 to 4 minutes. Add the garlic and cook, stirring, until the garlic turns golden, about 1 minute. Add the mushrooms and cook until they begin to turn brown and soften, 3 to 4 minutes.

2. Add the water and peas. Cover and cook over medium heat for 8 minutes, stirring occasionally. Add the salt, pepper, and allspice and mix well. Cook for an additional 2 minutes. Serve hot in a medium-sized bowl or over rice.

Serves 5.

Read more: Food, All recipes, Side Dishes

Adapted from A Fistful of Lentils, by Jennifer Felicia Abadi (Harvard Common Press, 2002). Copyright (c) 2002 by Jennifer Abadi. Reprinted by permission of Harvard Common Press.
Adapted from A Fistful of Lentils, by Jennifer Felicia Abadi (Harvard Common Press, 2002).

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Annie B. Bond

Annie is a renowned expert in non-toxic and green living. She was named one of the top 20 environmental leaders by Body and Soul Magazine and "the foremost expert on green living." - Body & Soul Magazine, 2009. Learn Annie's latest eco-friendly news on, a website dedicated to healthy and green living.

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A Fistful of Lentils

Syrian-Jewish recipes from Grandma Fritzie's now


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4:29PM PDT on May 8, 2013

Thank you :)

11:27AM PDT on May 8, 2013


11:02AM PDT on May 8, 2013


9:19AM PDT on May 8, 2013

Sounds delicious. Thanks for sharing.

1:09PM PDT on May 7, 2013

Thanks Annie.

8:28PM PDT on Apr 29, 2013

Thank you for the recipe!

4:07AM PDT on Sep 3, 2012


12:34AM PST on Mar 8, 2012

Great recipe. Thanks.

6:18AM PST on Jan 20, 2012

Thanks for the article.

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