Pomegranate stew (rummaniyya, رمّانية)

Pomegranates (rummān, رمّان) are a core ingredient in medieaval Arab cookery books; in addition to the seeds of the fruit, its juice (or syrup) are often called for in stews. This particular dish is a recreation of a 14th-century Egyptian recipe. It is made with meat (in this case lamb), half of which is cut into pieces and the other half is turned into meatballs. When the meat is done, (sour) pomegranate juice is added with rose water and sugar to sweeten it. Then mint leaves are added, followed by pistachios (or almonds) for thickening, saffron for colouring, as well as the aromatic spice mix known as arāf al-ṭīb (أطراف الطيب). Sprinkle on a dash of rose water before serving. A delicious meal that can perfectly be paired with some crusty bread!

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