Safadiyya (Meat with Egg-Bound Almond Sauce and Skewered Slices)

Ingredients

• fatty meat
• onion
• dirham dry coriander
• cinnamon
• dirham salt
• handful peeled chickpeas
• chicken or young fowl
• sesame oil
• dill
• blanched almonds
• egg whites and yolks
• thin meat slices
• red meat for meatballs
• cumin

Instructions

1. Stew cut fatty meat with onion pieces, coriander, shaved cinnamon and salt until sweated and fragrant; add peeled chickpeas and, if wished, a jointed chicken or young fowl.
2. Cover with water, some sesame oil and washed dill; once boiling, remove the dill.
3. Work finely pounded blanched almonds with water, beat in egg whites, add to the pot and adjust salt.
4. Smoke-cure half-boiled salted meat slices on sticks across the pot mouth, then drop them in with the reserved egg yolks.
5. Form meatballs of pounded spiced red meat, boil with the slices, dip hot in egg white, and return to the pot.
6. Wipe the pot, boil, settle on the fire an hour, dust with ground cumin and cinnamon, and lift off.