Serves: 6

Source: Oded Schwartz

This delicious recipe comes from Lebanon. It is an example of an ancient Middle Eastern classic and it could be the dish that is indicated in Genesis 18:1-8.

Yoghurt or soured milk was one of the staples of nomadic life. Researchers go even further and maintain that consuming soured milk protected our forefathers against bovine tuberculosis.

Soured milk also acts as a meat tenderiser and is used extensively both in Middle Eastern and Indian food as a marinade for grilled or roasted meats.

As for the contradiction in the kashrut law that the Biblical text presents: the blanket ban on mixing meat and milk was introduced only much later on - probably around Medieval time.

Ingredients: 1 kg boneless shoulder or leg of veal or young lamb, cubed into 2.5cm cubes 10 small onions 4-5 sprigs of fresh thyme 500 ml. yoghurt Juice of 2 lemons 1 Tbsp. flour or cornstarch 1 egg, well beaten 3 Tbsp. butter or Samna 2 Tbsp. dry mint or 4 tbsps fresh copped mint 2 cloves of garlic, mashed

Preparation:
Place the meat in a heavy pan and, just cover with water. Bring to a boil, skim and simmer for 30 minutes. Add the onions and the herbs and go on simmering until the meat is tender. Adding a little water if it gets too dry.

Beat the cornstarch and egg into the yoghurt and transfer the mixture into a small pan. Stir constantly over medium heat until just boiling. Pour over the meat and mix well. Simmer for a further 5 minutes or until the sauce has thickened.

Heat the butter in a small frying pan. Add the mint and garlic and saute gently for 3-4 minutes or until the garlic has started to change color.

In a large heated serving bowl arrange the meat and some of the sauce over a mound of bulgur and pour the hot sauteed mix on top. Decorate with mint and serve.

Serving Suggestions: Basic Bulgur Gruel

Section: Main Courses

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