Nāranjiyya (Bitter-Orange-Style Meat)

Ingredients

• fatty meat
• fresh tail fat (alya)
• dirham salt
• dried coriander
• spice mix
• onion
• carrot (jazar)
• lean red meat
• egg yolks
• bitter-orange juice (māʾ al-nāranj)
• lime juice (māʾ al-līmū)
• dirhams sweet almonds
• dried mint

Instructions

1. Render tail fat, add small-cut fatty meat with ~a dirham salt and dried coriander, stir until colored; cover with water, boil, skim; add pepper, mastic, cinnamon stick and ginger finely pounded.
2. Add peeled onion and carrot cut small.
3. Pound lean meat with tail fat and spices, shape orange-sized kubab, add to the pot.
4. When set, beat egg yolks with saffron; dip the hot kubab to coat, return, and repeat three times.
5. Near doneness sprinkle bitter-orange and lime juice; add ~10 dirhams pounded sweet almonds tempered with water; rub dried mint on top, settle and take up.