Nāranjiyya (Bitter-Orange Meat Stew)

Ingredients

• fatty meat
• salt
• onion
• leek
• carrot
• cumin
• dried coriander
• cinnamon
• pepper
• ginger
• mastic
• mint
• red meat
• bitter orange
• safflower

Instructions

1. Cut fatty meat into medium pieces, boil in water to cover, skim the froth, and add salt to taste.
2. Add cut and washed onion and leek, and scraped carrot cut to four fingers.
3. Add finely pounded cumin, dried coriander, cinnamon sticks, pepper, ginger, and mastic with mint sprigs; add kebabs of red meat pounded with spices.
4. Peel bitter orange, remove pith, press (by a second person), strain, and add to the pot.
5. Soak and pound safflower, emulsify its juice by hand, strain, and add; rub dried mint on top, wipe sides, leave to settle, and remove.