So whats for dinner? Beef! I had a yen for a new dish and a bit of time on hand. This gem showcases different flavors in the best of way.
Tabahija with Honey (Slice Meat with Honey)
In a green glazed bowl, mix to blend 1/4 ratl murri with 2 Tbs. honey. Strain the mix through a sieve. Add 3 grams coriander, 1 1/2 grams black pepper, 1 gram cinnamon, and 1 gram asafetida.
Slice 2 lbs. lamb and marinate it in the sauce. Set up a pot on the fire and add 2/3 C. sweet olive oil. When the oil is hot, add the sliced meat with the marinade along with 1 gram crushed salt.
Cook the meat until the sauce is greatly reduced. Let the pot settle for a while then serve the Tabajija garnished with chopped cilantro and rue. (Iban Sayyar al-Warraq. Pp. 358, 359)
2 lbs. slice meat (beef or lamb)
2 tsp fish sauce
1 tsp soy sauce
2 tsp coriander
1 tsp black pepper
1 tsp cinnamon
3 cloves minced garic
2/3 – 1 C. olive oil
1 tsp sea salt
1 C. mead or sweet wine
I gathered the spices together and had to make a few changes (it’s cooking you’re allowed to change things a little). I know…cinnamon and garlic and cumin just sound weird but it works. Give it a try!
I sliced up the meat.
I had a hunk of beef brisket tip that needed a long slow cooking recipe, this was that recipe. The meat was sliced roughly 1/2 inch thick as this will cook down and I didn’t want paper thin strips without texture. You can if you want cut the meat paper thin; this is a texture/taste issue!
I mixed the meat with the marinade.
As you can tell the marinade just covers all the meat. Either I need more marinade or I can use a sweet liquid to help bolster the sauce. I decide the liquid route especially since I had a bottle of mead handy. Red or white sweet wine can be used instead if you desire to use the liquid route or you can make a lot more marinade if you have more meat than expected. It’s all good.
Once the meat was in the marinade, I poured the olive oil into a pot and let it get hot.
I didn’t add any salt. I thought the fish sauce and soy sauce gave the dish a wonderful salty flavor complimented by the honey. Because I think the meat is well salted and flavored I would suggest serving over a savory or plain jasmine rice.