Sufra Dayma:

Cheese-Topped Veal with Spinach

By Moushira Abdel-Malek

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Ingredients

5 x 150 gms veal steaks
500 gms spinach leaves
1 clove garlic
5 slices mozzarella cheese
1 tsp butter
Salt + pepper + pinch grated nutmeg

Tomato Sauce:

1 clove garlic (crushed)
2 tbsp tomato paste
11/2 cups water
salt + pepper + dried basil
1 tsp butter

Method

Wash and drain spinach leaves. Roll up tightly and shred. Place butter in saucepan to melt. Add crushed garlic and stir for a few seconds. Add spinach, cover and lower heat. Add nutmeg, stir and cook until spinach is wilted. Drain in a strainer, pressing as much liquid as possible. Pound veal out thinly and sprinkle slightly with salt and pepper. Heat a large non-stick frying pan. Add veal in a single layer to brown slightly on each side. Add butter in the middle of pan and shake pan to distribute under steaks. Cook until tender. Top each piece of veal with spinach, then with a slice of mozzarella. Pour tomato sauce around veal (do not cover cheese). Cover pan to simmer gently until cheese is melted. Serve with crusty bread.

Tomato Sauce: Heat butter in a saucepan, add garlic, then remaining ingredients. Season and bring to the boil. Reduce heat and simmer until reduced by half.

Al-Ahram Weekly Online : 28 Nov. - 4 Dec. 2002 (Issue No. 614)
Located at: http://weekly.ahram.org.eg/2002/614/liv3.htm