Ḥiṣrimiyya (Verjuice Meat Stew)
Origin: Baghdad, Iraq
Source: Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
Ingredients
- fatty meat
- salt
- dried coriander
- onion
- eggplant
- mint
- gourd
- pepper
- mastic
- cinnamon
- verjuice
- lemon juice
- sweet almonds
- sweet-sour apple
- chicken
- rosewater
Instructions
- Cut fatty meat, put in the pot with a little salt and dried coriander, cover with water, and skim the froth.
- Add cut onion and peeled parboiled eggplant, mint sprigs, and pieces of peeled gourd; add pepper, mastic, and cinnamon finely pounded.
- Hand-press fresh verjuice, strain, add about a tenth lemon juice, and put into the pot.
- Work pounded sweet peeled almonds into almond milk and adjust the taste with water and almond milk; rub a little dried mint on top.
- Optionally add sweet-sour apple on top or a jointed chicken; sprinkle rosewater, leave over gentle fire an hour to settle, and remove.