Nourishing dish (lamb and barley stew)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Dwigans fwds07a | ||
| 3 | tablespoons | Cooking oil |
| 2 | Onions coarsely chopped | |
| 2½ | pounds | Stewing lamb -- cut in |
| Small | ||
| Pieces | ||
| 30 | Milliliters | |
| 2 | teaspoons | Cider vinegar |
| 2 | Stalks celery with leaves | |
| Chopped | ||
| 1 | small | Bunch fresh mint -- |
| Coarsely | ||
| Chopped | ||
| 4 | cups | Boiling water |
| 1 | pounds | Zucchini -- cut in 1/4 inch |
| Rounds | ||
| pinch | Saffron | |
| 1 | cup | Barley |
| 5 | tablespoons | Chopped fresh dill |
| ½ | teaspoon | Salt |
| Pepper to taste | ||
| 2 | larges | Eggs |
| Juice of 1 lemon | ||
| Garlic -- minced | ||
Directions
heat the oil and saute the onions until transparent. Add the meat and garlic and brown, Sprinkle with the vinegar. Tie up the celery and mint in a square of cheesecloth and add it, with the tomatoes and water to the meat. cover and simmer for 1½ hours. Remove the celery and mint and add the zucchini, saf Recipe By : "The Flavors of Jerusalem" by Nathan and Goldman
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