Būrāniyyat al-Qarʿ (Gourd Būrāniyya)

Ingredients

• fatty meat
• fresh tail fat
• dirham salt
• green coriander leaves
• cinnamon stick
• onion
• gourd (qarʿ)
• lean meat
• spice mix
• saffron
• dirham lime juice
• rosewater

Instructions

1. Render fresh tail fat, discard cracklings, sweat small-cut fatty meat until colored.
2. Cover with warm water, add a dirham salt, green coriander and cinnamon stick; boil and skim; add onion (equal to the meat) washed in warm salted water.
3. Add peeled, seeded, medium-small-cut gourd and kubab of finely pounded spiced meat.
4. Color the broth with saffron and season with salt, cumin, coriander, pepper, mastic and ginger finely ground.
5. Dust with cinnamon, sprinkle rosewater, settle and take up; for a sour version omit saffron and add ~a dirham of lime juice.