Nārsuk (Pomegranate-and-Vinegar Walnut Meat Stew)

Ingredients

• fatty meat
• salt
• coriander
• cumin
• pepper
• cinnamon
• mastic
• onion
• mint
• red meat
• pomegranate seeds
• wine vinegar
• walnuts
• rosewater

Instructions

1. Cut fatty meat into medium pieces, boil in a little salted water to cover, and skim the froth.
2. When near done, add finely ground coriander, cumin, pepper, and mastic — leaving the cinnamon as sticks.
3. Add cut washed onion and mint sprigs, plus kebabs of red meat pounded with spices.
4. Pound pomegranate seeds, dissolve with wine vinegar, strain, and add to the pot.
5. Pound plenty of peeled walnuts, dissolve with hot water, and add for body; adjust taste as desired.
6. Set whole walnut pieces on top with dried mint, sprinkle a little rosewater, wipe sides, leave to settle, and remove.