Safarjaliyya (Quince-Style Meat)

Ingredients

• fatty meat
• fresh tail fat (alya)
• dirham salt
• dirham dried coriander
• cinnamon stick
• mastic (muṣṭakā)
• spiced kubab
• quinces (safarjal)
• dirhams wine vinegar (khall khamr)
• dirhams sweet almonds
• saffron
• rosewater

Instructions

1. Cut fatty meat small and thin; render tail fat, discard cracklings, add meat with a dirham salt, a dirham ground dried coriander, cinnamon stick and a little mastic; cover with water.
2. As it nears done, add spiced kubab of pounded meat.
3. When the meat is cooked, add peeled, cored, medium-cut sour ripe quince to cook with it.
4. Press juice from more quince, strain in, add ~5 dirhams wine vinegar.
5. Temper ~10 dirhams pounded sweet almonds with water, add, color with saffron, sprinkle rosewater, settle over a quiet fire and take up.