Egyptian pistachio stew (fustuqiyya)

Named after one of its principal ingredients, pistachios (فستق, fustuq), this recipe from The Sultan’s Feast is made with meat (lamb) chunks and meatballs, as well as a fair amount of spices, including aṭrāf al-ṭīb, cassia, mastic, salt, and (dried) mint. The broth is thickened with pounded pistachios and everything is left to stew. To cap things off, add lemon juice to the mix. Rose water should be sprinkled on top and rubbed along the sides of the pot for that wonderful sweet-and-sour taste — a chicken delight!

Leave a Reply

Your email address will not be published. Required fields are marked *