Maghmūma (Layered Vinegar Meat Casserole, also called Muqaṭṭaʿa)

Ingredients

• fatty meat
• tail fat
• onion
• eggplant
• dried coriander
• cumin
• caraway
• pepper
• cinnamon
• ginger
• salt
• vinegar
• saffron

Instructions

1. Cut fatty meat small; lightly slice and cut tail fat small; peel and either parboil or simply cut onion and eggplant to the meat's size.
2. Spread tail fat at the bottom of the pot, then a layer of meat, and sprinkle finely pounded coriander, cumin, caraway, pepper, cinnamon, ginger, and salt.
3. Spread a layer of eggplant and onion, and build up alternating layers with spices until about four or five fingers remain in the pot.
4. Mix superior vinegar with a little water and saffron, and pour in so it rises two or three fingers above the ingredients.
5. Leave to settle over the fire and remove.