Buquliyya

Meat, 14th century, Arabic
Based on Buquliyya Show original recipe
Alternate reconstructions:
Reconstructed 10/16/2005 by Justin du Coeur

Ingredients

1 lb Sirloin Tips
2 cup Leeks (Cut Small)
3 crystals Mastic (About 1/2 tsp)
1/2 tsp Sumac (Ground)
1/2 tsp Mint (Ground)
1/4 tsp Ground Coriander
1/2 tsp Cumin (Ground)
1/4 tsp Black Pepper (Ground)
1/2 cup Yogurt

Steps

  • Cut up meat to stew-sized chunks. Put in a 2-quart pot. Cover with water. Boil.
  • While that is heating, pound the leeks in a mortar. (I couldn't get them to produce much juice.) Toss into the boiling water. Boil until dry.
  • Add spices & yogurt.
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Notes

Needs a little salt. Could use a stronger yogurt flavor. Leave out the mint, Has slightly bitter edge - might be the mastic, or maybe the sumac. Increase pepper a bit. Coriander is right, as is cumin. Overall, a bit esoteric, but not bad.

Reviews

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