Simple White Tafâ Yâ , Called Isfî Dhbâ

Submitted by DrGaellon

"Posted to the SCA_recipes LiveJournal community. Soy sauce is a simple substitute for murri naqi. "Take the meat of a young, plump lamb. Cut it in little pieces and put it in a clean pot with salt, pepper, coriander, a little juice of pounded onion, a spoonful of fresh oil and a sufficient amount of water. Put it over a gentle fire and be careful to stir it; put in meatballs and some peeled, split almonds. When the meat is done and has finished cooking, set the pot on the ashes until it is cooled. He who wants this tafaya green can give it this color with cilantro juice alone or with a little mint juice.""

 

• Ready In: 1hr 20mins
• Ingredients: 20
• Serves: 12

ingredients

• 907.18 g lamb
• 4.92 ml salt
• 2.46 ml ground black pepper
• 4.92 ml ground coriander
• 9.85 ml onion juice
• 7.39 ml oil
• 591.47 ml water
• 3 garlic cloves, chopped fine
• 59.14 ml blanched almond
• 59.16 ml cilantro (optional) or 59.16 ml mint (optional)

• meatballs

• 453.59 g ground lamb
• 1 egg
• 4.92 ml onion juice
• 29.58 ml flour
• 4.92 ml vinegar
• 1.23 ml ground black pepper
• 3.69 ml soy sauce
• 2.46 ml ground coriander
• 1.23 ml ground cumin
• 1.23 ml cinnamon

directions

1. Cut lamb into bite-sized pieces and put in pot with salt, pepper, coriander, onion juice, oil, garlic and water. Simmer uncovered about 40 minutes.
2. Mix all ingredients for meatballs.
3. If desired, grind cilantro or mint to juice in a mortar with a couple of tablespoons of water.
4. When meat has cooked, take lumps of meatball mixture, squeeze together, and drop into pot. Add almonds. Simmer about another 10 minutes, add cilantro juice, and serve.