A quick and simple dish to be served with rice, bulgur, or potatoes, or with bread.

　　

Ingredients

serves 2

　　2 tablespoons vegetable oil

　　2 loin veal chops

　　1 onion, sliced

　　1 or 2 cloves garlic, chopped

　　3 ripe tomatoes, skinned and chopped

　　1 teaspoon sugar, or to taste

　　Salt and pepper

　　1 tablespoon chopped flat-leaf parsley

　　

Step 1

Heat the oil in a skillet, and sauté the chops very briefly to brown them lightly on both sides. Remove them from the pan.

　　

Step 2

Fry the onion in the same oil until golden. Add the garlic and stir until the aroma rises. Then add the tomatoes and season with sugar, salt, and pepper.

　　

Step 3

Return the chops to the pan and cook gently, turning them over once, for about 10 minutes, or until the meat is tender and the sauce is rich, adding a drop of water if it becomes too dry. Serve with chopped parsley on top.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf