Ḥulwiyya (Sweet Meat Stew, also called Farḥāna)

Ingredients

• fatty meat
• tail fat
• salt
• dried coriander
• onion
• carrot
• pepper
• ginger
• mastic
• cinnamon
• wine vinegar
• sugar
• saffron
• sweet almonds
• jujube
• pistachios
• hazelnuts
• red raisins
• qarāḍiyya sweets
• rosewater
• chicken

Instructions

1. Cut fatty meat and tail fat separately; leave in the pot with a little salt, dried coriander, a little cut onion, and carrot.
2. Cover with water, boil until near done, and skim the froth; add pepper, ginger, mastic, and cinnamon finely pounded.
3. When cooked, mix wine vinegar with sugar (or jullāb or honey) to taste and dye with saffron.
4. Near done, garnish with halved peeled sweet almonds, jujube, peeled pistachios and hazelnuts, seeded red raisins, and qarāḍiyya sweets.
5. Sprinkle rosewater, wipe sides, leave to settle, and remove. Optionally add a jointed chicken after half-parboiling the meat.