Lahma bi Maala

1. 1

   In a large skillet, fry the onions in the oil, over low heat, until golden, stirring occasionally.

2. 2

   Add the meat, and turn the pieces to brown them all over.

3. 3

   Add salt, pepper, and allspice, the tomatoes and tomato paste, and water barely to cover.

4. 4

   Simmer gently for 1 1/22 hours, until the meat is very tender, covered to begin with, adding a very little water from time to time and letting it reduce at the end.

5. 5

   Add parsley towards the end.

6. 6

   For a Moroccan flavor, season with 1/2 teaspoon cumin, 1/4 teaspoon ginger, 1/2 teaspoon allspice, and a good pinch of chili powder.

7. 7

   For the Tunisian mirmiz, fry a sliced green bell pepper, cut into ribbons with the onions, and put in a small hot dried chili pod or two.

8. 8

   Add a 14-ounce can of chickpeas or navy beans, drained, towards the end.

* Per serving · 4 servings · Values may vary.

No additional tips available.