Lamsragoût with apricots
Main Courses (Main dish (4 servings))
Ingredients
500 g lamb meat cut into pieces
1 tbsp flour
salt
paprika powder (mild)
2 onions, finely sliced
4 tbsp oil
½ a tsp cinnamon
250 g dried apricots, soaked
saffron threads
sugar
1 tbsp rose water
Preparation
Mix the meat with the mixture of flour, salt and paprika. Heat 4 tablespoons of oil in a casserole and fry the meat with the onions in hot oil till it is brown on all sides. Sprinkle the cinnamon on it. Put the saffron threads briefly into lukewarm water, add them to the meat and let it fry with it. Pour hot water on the meat, just to cover it. Let the meat stew gently for 1 ½-2 hours. Then add soaked apricots, a pinch of sugar and rosewater to it. Simmer for another 45 minutes.
Serve the stew with rice or couscous.
Meatballs with rose petals
Mix the beef and minced lamb with eggs, garlic, onion and finely chopped ginger.
Salad with figs and feta
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Redfish with harissa and rose petals à la Ottolenghi
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Chocolate cake with rose water
Cut a circle out of a piece of baking paper large enough to cover the bottom of the baking tin and put it in.
Rose Petal Preserve
Preserving whole fruit or large pieces of fruit by cooking them with sugar syrup is a part of traditional cuisine in the Balkans.