In the spirit of Eid....

[LDNgirl]

here are some lovely meat receipes:

Meat Kebabs

Ingredients:

1kg 500 of beef meat(filet or steaks)
2 slighty crushed onions
1 bouquet of slightly crushed parsley
1 tablespoonful of sweet red pepper
1 teaspoonful of hot red pepper
1 teaspoonful of cumin
safron
1 tablespoonful of lemon juice
5 tablespoonful of olive oil
salt

(1 teaspoon of Cinamon and some garlic puree) - add if you like the taste!!!

Preparation:

Clean , drain and dry the meat, mix with your hand in a big container while adding onion, parsley, sweet and hot red pepper, cumin, safran, lemon juice andoil, leave it marinate for 2 hours

String on kebab, intercalate pieces of meat with that of grease, make sure it's two kebabs for one person, grill on embers, serve as soon as they are cooked on a plate adorned with salad leaves and parsley add lemon with mint tea.




Qadid or Khli- Sun Dried Lamb

Sun-drying is a widespread method of meat preservation. Home production of qadid goes into full swing during the lamb-rich season of Id al-Adha. It is used both as a main ingredient in stews, or as a flavoring. This particular spice blend hails from North Africa. This sounds disgusting, but I am telling you, it tastes soooooooooooooooo nice!


Total time 4-5 days

3 lbs. boneless lamb, cut into large pieces
1-1/4 cups salt
1/4 cup minced garlic
2 tbsp. cayenne or chili powder
2 tbsp. ground caraway
2 tbsp. ground coriander
2 tbsp. dried mint leaves
4 cups cooking oil
Olive oil


Cut the lamb across the grain into long, thin strips. Toss together the salt and garlic until well combined, then rub this mixture into the strips of meat. Lay out the meat in a single layer in a dry place for 24 hours.

Combine the other spices and mint. Rub onto all surfaces of the meat, then hang out the meat to dry for several days, bringing it in at night to avoid any accumulation of dew. If you lack consistently hot, dry weather, hang the meat across the top of a fireplace, over a wood stove, or in an oven. Remove the oven racks, then string the meat along one of them. Place the rack at the top of the oven with the strips hanging down, turn on the oven light, close the door and hang the meat until it is dry but still tender.

Bring the cooking oil to a boil and immerse the meat in it for 15 minutes. Do this in stages; do not crowd the pot. Remove the meat from the pot and store in sterilized jars, covered with olive oil.

Tagine of Meat and Prunes


Ingredients for 12 people

1 and ½ kg of mutton meat(shoulder), cut into pieces
500 g of prunes, washed and swollen in water
100 g of blanched and baked almonds
2 medium onions
3 cloves of garlic
2 sticks of cinamon
1 tablespoonful of granulated cinamon
1 teaspoonful of granulated ginger
1 pinch of crushed natural safran
½ cup of sesame seed
5 tablespoonful of granulated sugar
1 teaspoonful of salt

Preparation

In a container, put the meat cut into pieces, add salt, oil, spices, 1 crushed onion and garlic, mix, leave it to marinate, then add water, cover the container and cook for 20 mins on a medium fire.

Take 2 soup ladles of sauce from the container to a saucepan, use that sauce to cook the prunes, when almost cooked, add 3 tablespoonfuls of sugar and 1 tablespoonful of cinamon, allow to simmer.

Add meat, the second chopped onion, sprinkle with 2 tablespoonful of sugar and finish cooking(15 mn), mix regularly.

Blanch and bake, grill the sesame seeds slightly in a dry shallowpan

Serve meat and prunes in a plate, water them with sauce and decorate with fried almonds and sesame.


Saha Eidkum everyone!!!

Thanx LDNgrl. Eid Mubarak to you too khti.

The vegetarians will not be happy about this Eid LOL Sorry to any vegetarians out there

Khokom.