Thursday,19 July, 2018
Current issue | Issue 1300, (16 - 22 June 2016)
Thursday,19 July, 2018
Issue 1300, (16 - 22 June 2016)

Ahram Weekly

Sufra Dayma: Veal stew with green olives and raisins

Serves 4


1 kg boneless veal cutlets (cubed)
1 large onion (finely chopped)
2 onions (quartered)
1 tsp crushed garlic
2 large red tomatoes (coarsley cubed)
2 medium carrots (thickly sliced)
1 large potato (cubed)
2 green chilis (finely chopped), optional
1/3 cup raisins or sultanas
1/4 cup pickled green olives (pitted, quartered or sliced)
1/2 cup stock
A handful of flat parsley leaves to garnish
2 tbsp olive oil
Salt + pepper + 7 spices + 2 bay leaves  + cumin (or) thyme

Heat a large pan on high.  Add oil with chopped onion and lower heat to medium.  When about to change colour, add seasoning and herbs. Stir for a few seconds or until fragrant.  Add garlic and chili.  Stir to combine then add cubed veal.  Stir for a few minutes until slightly browned, then cover and allow meat to release its own juices, over very low heat.  When absorbed, add hot stock and all prepared vegetables; without adding tomato yet.  Continue cooking until meat is almost done, then add tomato, raisins and green olives, to continue cooking with contents.  Remove away from heat when meat is fully done.  Serve with parsley sprinkled on top; to garnish, fluffed rice, couscous or quinoa.

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