Ṭabāhaja (Sour Fried-Then-Stewed Meat)

Ingredients

• meat
• tail fat
• dirham salt
• dāniq saffron
• onion
• mint
• celery
• dried coriander
• cumin
• caraway
• cinnamon
• ginger
• wine vinegar
• verjuice
• lemon juice
• sumac water
• murrī
• pepper
• egg yolks
• rosewater

Instructions

1. Cut sliced meat small; cut and slice tail fat; put in the pot with a little water, 1/2 dirham pounded salt, and a dāniq of saffron.
2. When the tail fat renders, add the meat on the fat with onion pieces, mint sprigs, and celery; stir until the water dries.
3. Add finely pounded dried coriander, cumin, caraway, cinnamon, and ginger — reserving half the spices for later.
4. Mix wine vinegar, verjuice, and lemon juice (optionally a little sumac water) with some spices, and feed in gradually until fully cooked.
5. Remove the herbs, sprinkle aged murrī (if no sumac water was used), and add the reserved spices with a little pepper.
6. Garnish with egg yolks, sprinkle rosewater, wipe sides, leave to settle, and remove.