Rabīʿiyya (Springtime Meat with Fava, Jujube and Egg)

Ingredients

• fatty meat
• tail fat
• salt
• dried coriander
• cinnamon sticks
• lean red meat
• chickpeas
• green fava beans
• jujubes (ʿunnāb)
• spice mix
• eggs
• dirham cinnamon

Instructions

1. Render tail fat, sweat small-cut fatty meat with a little salt and coriander until colored.
2. Cover with water, add green coriander and pared cinnamon sticks; boil and skim.
3. Add spiced lean-meat kubab, a handful of halved soaked chickpeas, a handful of halved peeled fava beans and half a handful of jujubes; stir.
4. When cooked, season with salt, cumin, pepper, mastic and ginger finely pounded.
5. Arrange whole eggs on top, sprinkle rosewater, dust with cinnamon, settle and take up.