Ibrāhīmiyya (Verjuice-and-Almond Meat Stew)

Ingredients

• meat
• salt
• coriander
• ginger
• pepper
• cinnamon
• mastic
• onion
• red meat
• verjuice
• sweet almonds
• white sugar
• rosewater

Instructions

1. Cut meat into medium pieces, boil in salted water to cover until it renders.
2. Add a linen bundle of coriander, ginger, pepper (and aloewood), then pieces of cinnamon and mastic; add 2-3 small cut onions. (Variant: add grilled kebabs of pounded red meat.)
3. When aromatics are cooked, remove the spice bundle and moisten with sweet aged verjuice (or fresh hand-pressed verjuice, or distilled vinegar).
4. Strain, enrich with sweet almonds pounded fine with water, pour the verjuice over, and sweeten lightly with white sugar — not too sour.
5. Leave an hour to settle, wipe sides, sprinkle a little rosewater, and remove when settled.