Shīrāziyya (Meat with Shīrāz Curd)
Origin: Baghdad, Iraq
Source: Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
Ingredients
- meat
- clarified tail fat
- spice mix
- shīrāz
Instructions
- Sweat small-cut meat in clarified tail fat, cover with water and boil until cooked.
- Season with cumin, coriander, cinnamon and salt.
- When the liquid dries and fat separates, stir in shīrāz curd gently to taste.
- Settle over the fire, dust with ground cumin and cinnamon, and take up.