Fākhtiyya (Ringdove-Colored Meat)

Ingredients

• fatty meat
• lean red meat
• onion
• spice mix
• Persian milk (laban fārisī)
• sumac water (māʾ al-summāq)
• walnuts (jawz)
• dried mint
• rosewater

Instructions

1. Sweat small-sliced fatty meat in tail fat, cover with water, boil and skim.
2. Add medium kubab of finely pounded lean meat and small onion pieces; season with salt, cumin, coriander, pepper, mastic and cinnamon finely ground.
3. Near doneness, mix Persian milk with strained sumac water and add.
4. Temper pounded peeled walnuts with sumac water and stir in.
5. Rub dried mint on top, settle over the fire, sprinkle rosewater, wipe sides and take up.