Recipe from The Gaza Kitchen by Laila El-Haddad and Maggie Schmitt, with some modifications. The cookbook is available on Amazon here: The Gaza Kitchen: A Palestinian Culinary Journey https://www.amazon.com/dp/1935982230/ref=cm_sw_r_cp_awd_UmLjxbD2FAAEH
This dish involves two parts:
First, make the maraqa (basic spiced beef broth): Pat dry a 1 lb piece of beef (here, bone-in beef shank), sprinkle with salt, and then drain on a paper towel for 15 mins. In the mean time, assemble a bouquet garni in gauze: 2 bay leaves, 1 cinnamon stick, 4 green cardamom pods, 6 black peppercorns, 2 cloves, 1 sprig rosemary, and 1 small piece cracked whole nutmeg. Using a large Dutch oven, heat 3 Tbsp olive oil, then add the beef, browning on each side. Add 1 large chopped onion, sautéing until fragrant and browned. Add 2 cups of water, bring to a boil, then skim off any scum. Add 5 additional cups water, the bouquet garni, as well as a mounded ½ tsp ground allspice, 2 pebbles mastic (crushed with a little salt), and 2 tsp salt. Bring to a boil, then lower heat to a simmer. Cover and simmer for 45 mins, and let cool. Discard the bouquet garni and cut the beef into bite sized pieces.
Second, prepare the stew: Cut 1 small head cauliflower into bite-sized florets, then toss with ½ tsp cumin and some olive oil (I used about 2 tsp). Place the cauliflower on a cookie sheet, then roast at 375 for about 30 mins. In the mean time, purée 5 ripe tomatoes in a food processor, then set aside. Heat 2 Tbsp of olive oil in a large Dutch oven, then sauté 1 chopped onion until browned. Add the tomato purée and stir until the color turns slightly orange. Add 4 cups of maraqa stock (above), all of the chopped beef, 28 oz canned chickpeas (drained and rinsed), and 1 tsp salt. Bring to a boil, then add the roasted cauliflower. Simmer until cauliflower is heated through, then turn off heat. Separately, make the garlic topping (tiqliya): crush 5 cloves garlic with ½ tsp salt. Heat 2 Tsp olive oil in a small pan, then add the garlic mixture. Add ½ tsp cumin, stirring until fragrant. Fold the tiqliya into the stew. Serve with basmati rice and the Palestinian minced salad.
Our modifications: The recipe called for 4 allspice berries, but we used a mounded ½ tsp of ground allspice instead. It also vaguely called for 4 cardamom pods without identifying the color (green, black, or white), so we used green cardamom. We found 4 cups of broth yielded more liquid than necessary for a stew, so you may want to reduce to 3 cups for a thicker stew. (Feb. 2016)
Cooking Adventures 