Sufra Dayma:

Veal and leek stew

By Moushira Abdel-Malek

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Ingredients:

1 kg veal cubes

2 stalks of leek (chopped)

1 large onion (coarsely chopped into wings)

1 tsp crushed garlic

500 gms red tomatoes (skinned and quartered)

250 gms baby potatoes (skinned and roughly diced)

1 chicken bouillon

2 tsp vinegar (preferably balsamic)

Salt + pepper + grated nutmeg + 2 bay leaves + thyme

Butter + oil

Method:

In a large cooking pan, heat some butter and oil. Add veal and stir to brown. Remove from pan and add leek and onion. Stir to glaze and colour. Add potatoes and garlic. Add more butter and oil if needed. Add seasoning and vinegar. Stir to combine. Add veal, cover and simmer over low heat. Ten minutes later, add tomatoes and bouillon. Stir and simmer until veal is well cooked, stirring occasionally. Serve with bread and a green salad.