Tuesday,18 June, 2019
Current issue | Issue 1383, (1 - 7 March 2018)
Tuesday,18 June, 2019
Issue 1383, (1 - 7 March 2018)

Ahram Weekly

Wara2et lahma

Serves 5-6


1 kg boneless veal shanks (cubed)

4 onions (finely wedged)

2 onions (finely chopped)

6 cloves garlic (finely sliced)

1 tsp sugar

Salt + pepper + 7 spices + ground cinnamon + grated nutmeg

100 gm butter

1/4 cup oil


Heat a wide saucepan.  Add butter and oil.  Stir in grated onion.  When about to change colour; add wedged onion.  Leave onion to wilt and turn translucent.  Season generously.  Add garlic.  Add sugar to onion mixture.  When lightly caramelised, add veal shanks.  Stir them in to blend with onion mixture.  Cover and simmer for around 30 minutes; over low heat.  Do not add any water.  Pour into the base of a rectangular ovenproof tray; lined with two sheets of aluminium foil; overlapping each other upon base of tray, with enough paper dangling down from both long and short sides; to cover veal mixture.  Top with parchment sheets; tailored exactly to the same size of the aluminium foil.  Pour veal mixture on top of parchment paper.  Secure contents by covering with dangling parchment paper first, then by the aluminium foil.  Bake in a preheated hot oven of 220 degrees Celsius; for approximately 45 minutes; checking for liquid after 30 minutes; if needed.  Remove from oven when veal is done.  Allow to cool down and let steam out.  Serve with baladi bread, baladi pickles and lemon juice drizzled arugula.

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