Ṭafshīl (Meat-and-Vegetable Tandoor Stew)

Ingredients

• fatty meat
• eggplant
• carrots
• onion
• Nabatean leek
• fresh celery
• fresh mint
• vinegar
• mastic
• coriander
• cinnamon
• pepper
• ginger
• saffron

Instructions

1. Cut fatty meat oblong, put in a pot with covering water, boil, and skim the froth.
2. Peel and cut eggplant, and cut a little onion and large Nabatean leek; out of eggplant season, use peeled oblong-cut carrots instead.
3. Add fresh celery as needed and stalks of fresh mint.
4. Add vinegar to match the water.
5. Add mastic, coriander, cinnamon, pepper, and ginger — all ground fine except the cinnamon — and dye with saffron.
6. Set in the tannūr, cover the pot's mouth until morning, then lift out.