Summāqiyya (Sumac Meat Stew)

Ingredients

• fatty meat
• seasoned salt
• chard
• carrot
• onion
• Nabataean leek
• eggplant
• sumac
• bread crumb
• chicken
• red meat
• dried coriander
• cumin
• pepper
• ginger
• cinnamon
• mastic
• mint
• walnuts
• garlic
• egg yolks

Instructions

1. Cut fatty meat into medium pieces, boil with a little seasoned salt until near done, and skim the froth well.
2. Add chard cut to finger-length and carrots; set peeled, washed onion and Nabataean leek on top; if in season, add peeled parboiled eggplant.
3. Boil sumac in a separate pot with a little salt and bread crumb, then strain.
4. Optionally add a scalded, jointed chicken; add kebabs of red meat pounded with spices.
5. Add the finely pounded spices (coriander, cumin, pepper, ginger, cinnamon, mastic) with fresh mint sprigs, then the prepared sumac.
6. Add walnuts pounded and worked with water; rub dried mint on top with whole walnut pieces; add a little garlic dissolved in broth.
7. Optionally garnish with egg yolks; leave over gentle fire to settle, and remove.