Al-ʿAnbariyya (Ambergris-Style Fried Meat)

Ingredients

• meat
• sumac (summāq)
• fine white breadcrumb
• fresh tail fat (alya)
• spice mix (abāzīr)
• dried mint
• eggs
• rosewater (māʾ ward)
• salt

Instructions

1. Cut the meat into slices, pound with a cleaver, then pound again fine in a mortar.
2. Boil sumac with water, a little salt and a piece of fine breadcrumb; rub, press out and strain the juice; boil the pounded meat in it.
3. Form part of the meat into spiced kubab; cook until the liquid is absorbed, dry in a dish and dust with ground coriander, cumin, pepper, mastic, cinnamon and a little dried mint.
4. Render fresh tail fat in a stone pan, discard cracklings, add the meat and fry, stirring until done but not dry.
5. Garnish with whole eggs, leave on gentle heat, sprinkle rosewater, wipe the pan sides and take it up.