Mamqūriyya (Vinegar-and-Murrī Meat Stew)
Origin: Baghdad, Iraq
Source: Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
Ingredients
- fatty meat
- salt
- coriander
- cumin
- cinnamon
- mastic
- pepper
- onion
- wine vinegar
- murrī
- dried coriander
- rosewater
Instructions
- Cut fatty meat small, drop into the pot with a little salt, cover with water, boil, and skim the froth.
- When near done, add coriander, cumin, cinnamon, mastic, pepper, and cut onion.
- When cooked, add wine vinegar and murrī in a ratio of one part vinegar to two parts murrī.
- Throw a little whole dried coriander on top, sprinkle rosewater, leave to settle, and remove.