This recipe, which dates from the earliest Arab culinary tradition, is for a so-called ‘cold’ dish (باردة, bārida), which referred to vegetable dishes, though some are with fish or, as in this case, meat, which were starters.
This dish is also unusual in that it is one of a relatively small number calling for beef, which is boiled in water. When it is done, murrī and a thick sauce made with pounded walnuts, vinegar, rue and salt are poured over it. It is served with a sprinkling of zayt al-unfāq (زيت الأنفاق) — a term derived from the Greek omphákion (ὀμφάκινον) –, which referred to oil pressed from fresh unripe olives. The garnish includes quartered boiled eggs, rue and green herbs.