Tannūriyya (Tandoor Meat-and-Wheat Pot)

Ingredients

• raṭl meat
• raṭl wheat
• cinnamon
• dry coriander
• dill
• salt
• cumin
• bread

Instructions

1. Cut 5 raṭls of meat (best camel or calf) into medium pieces, wash, and put in a pot with covering water, a little salt, and a cinnamon stick.
2. Boil, skim the froth, and add dry coriander.
3. Add 2 raṭls of pounded, picked, hulled, washed wheat and stalks of dill.
4. Adjust salt, cover the pot, and fill with water leaving four fingers below the rim.
5. Set in the tannūr until morning.
6. Lift out, lay a bread sop (tharīda) underneath, dust with finely ground cumin and cinnamon, and serve.