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Friday, February 17, 2012

BARRIGA WITH “SIKBĀŶ” VEAL STEW, A SUMMER DISH FOR YOUNG BELLIES


cow-belly
Photo by: chati21
belly. [Pers. Memories. Slaughters Mostoles. 2000:2001:2003]

 “SIKBĀŶ” VEAL A SUMMER DISH FOR YOUNG BELLIES
ADAPTED FROM HUICI’S TRANSLATION OF AL-ANDALUS #194 p. 124
For 4 persons

Ingredients

1 lb meat from around a veal belly
4  veal shanks on bones
1/4 c virgin olive oil
2 tbsp vinegar
1 c  finely chopped onions
1 tbsp fresh cilantro
1 c sliced almonds
1 tsp salt
Veal stew
Photo by: Applekore
1 tsp pepper
½  tsp caraway
½ tsp dried cilantro
2 citron leaves
1 tbsp rue
2 stalks of celery with leaves
4 stalks of heath
7 tsp sugar
¾ tsp cassia
¾ tsp mashed saffron
½ lb boiled and mashed squash
1 garlic clove, mashed
1/2 c raisins, seeds removed
2 egg yolks
2 tbsp flour 

Preparation

Seal and brown veal in oil in a heavy pot for stewing. Pour off access oil. Add vinegar and enough water to cover the meat by more than four fingers. Increase the amount of vinegar if more acidity is desired. Add onion chopped with fresh cilantro.  Add almonds,  salt,  pepper. caraway and dried cilantro. Tie citron leaves, rue, celery and heath stalks in a bunch and add them to the pot. Simmer for 1 hour. When it is half done, add sugar, cassia and saffron. Add squash, a mashed garlic and raisins, and when done discard the bunch of leaves and stalks. Put the solids on a bowl and thicken the sauce with a mixture of beaten egg yolks and flour or breadcrumbs. Pour the sauce over the stew and serve.


2 comments:

  1. The sauce must be really dangerous... I imagine this with a good heap of basmati rice. Then I should'nt worry too much about my belly...

    ReplyDelete