Rayḥāniyya (Spinach-Herb Meat)

Ingredients

• lean red meat
• clarified tail fat
• spice mix
• bunches spinach (isfānākh)
• garlic
• dried coriander and cinnamon

Instructions

1. Sweat thin-sliced lean meat in clarified tail fat until colored; cover with water, boil and skim.
2. Season with salt, dried coriander, cumin, pepper, mastic and cinnamon finely ground; add small spiced kubab.
3. Trim, chop and lightly pound two bunches of fresh spinach and add.
4. When cooked and dry, stir in pounded garlic with a little salt and cumin.
5. Settle over the fire, dust with dried coriander and cinnamon, and take up.