Fogaiyya (Stew from Gaza City)

Recipe by UmmBinat
READY IN: 2hrs 45mins
SERVES: 6
YIELD: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Wash chard well, chop finely and set aside.
  • Place meat and water in a stockpot and bring to a boil, skimming any froth.
  • Lower heat to medium.
  • Tie spices in a piece of gauze or disposable tea filter and add with onions. Cover and let simmer on medium-low heat for 1-1/2 to 2 hours, or until meat is tender.
  • Stir in rice, 1-1/2 teaspoons of the salt and canned chickpeas. (If using dried chickpeas, add them to the meat halfway through cooking.) Cook until rice is soft, approximately 10 minutes.
  • Add chard by handfuls, stirring after each addition. Decrease heat to low.
  • Meanwhile, in a mortar and pestle, mash the garlic and remaining 1/2 teaspoons salt.
  • Fry the garlic in olive oil until lightly browned.
  • Add to stew and mix well.
  • Just before serving, stir in lemon juice.
  • Pour into bowls, garnish with thinly sliced lemon wedges, and serve with flatbread.
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