Maṣūṣiyya (Celery-and-Vinegar Meat Stew)
Origin: Baghdad, Iraq
Source: Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
Ingredients
- fatty meat
- salt
- celery
- onion
- coriander
- cumin
- pepper
- mastic
- cinnamon
- wine vinegar
- saffron
- egg yolks
Instructions
- Cut fatty meat into medium pieces, put in the pot with water to cover and a little salt; when it boils, skim the froth.
- Add washed celery (roots and stalks) and a little cut onion, plus coriander, cumin, pepper, mastic, and cinnamon sticks.
- Throw on enough good wine vinegar to cover and dye with a little saffron.
- Set egg yolks on top, leave over a gentle fire an hour, and remove.