Sufra Dayma:

Syrian shikriyya

By Moushira Abdel-Malek

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Ingredients:

1 kg Boneless veal chunks

2 cups veal stock + 1 bouillon cube

6 cups curdled milk (Rayeb)

1 tbsp corn flour (dissolved in some tap water)

1 medium onion (whole-peeled)

2 large onions (very thinly sliced)

1 whole egg (beaten with a few drops of lemon juice)

Oil + butter

Salt + pepper + 2 pods cardamom

Method:

In a large cooking pan, bring a quantity of water enough for the veal, to the boil, with the whole onion. Add the veal and remove froth. Add salt, pepper and cardamom. Cover and simmer over medium heat, until veal is tender cooked. Strain the stock and leave aside. In another cooking pan add the rayeb, the corn flour, beaten egg and bouillon. Stir over medium heat incessantly, until sauce thickens and boils. Add reserved stock, stirring constantly bringing it to the boil once more. Add in the veal, stirring to combine with sauce. In another pan, sauté the onions in oil and butter mixture, only until it is glazed. Strain and add to veal. Stir to combine and heat over low heat. Season to taste. Serve with rice and a green salad.