Makhfiyya ('Hidden' Egg-Coated Meat Strips)
Origin: Baghdad, Iraq
Source: Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
Ingredients
- lean red meat
- tail fat
- dirham salt
- dried coriander
- cinnamon sticks
- chickpeas
- onion
- lean meat for kubab
- boiled eggs
- spice mix
- dirham cinnamon
- rosewater
Instructions
- Cut lean meat into four-finger sliced strips; render tail fat, discard cracklings, sweat with a dirham salt and coriander until colored.
- Cover with water; add green coriander, cinnamon sticks, a handful peeled chickpeas and a handful small onion; boil and skim.
- Form spiced kubab, each hiding a boiled egg yolk; add to the pot.
- Near doneness season with cumin, pepper, mastic and ginger.
- Beat eggs; dip the hot strips and return 2-3 times until coated; when dry, dust with a dirham cinnamon, sprinkle rosewater, settle and take up.