Murag (Meat Stew)

I am cooking this right now and the smell wafting from the kitchen is fab-u-lous.

  . . .

Ok, finished cooking and the result is pretty good for a beef stew, though there is nothing that stands out about it. I doubled the Baharat to the 2 teaspoons I list below and included extra on the table to sprinkle on to taste. Nevertheless, as far as tender meat and green beans goodness goes, this is a winner.*

Murag
The Complete Middle East Cookbook 

3lb boneless stewing beef or lamb
1/4cup oil
2 large onions, finely chopped
2cups peeled, chopped tomatoes OR 1/4cup tomato paste
1cup water
1tsp sugar
2tsp Baharat (recipe below)
salt and pepper
One of the following: 1lb fresh green beans; 1lb okra (if using add 2 chopped cloves of garlic to onion); 2 cups shelled green peas; 1lb eggplant, cubed, salted 30 minuted and rinsed.


1. Trim meat and cut into 1 1/2inch squares. Heat half the oil in a heavy pan and brown meat over high heat, removing to a plate when browned (I had to do this in two batches.)

2. Reduce heat and add remaining oil with onion. Fry gently until transparent.

3. Add tomatoes or tomato paste, water (increase to 1 1/2 cups if using paste), sugar, baharat, and about 2 teaspoons salt and pepper to taste. Bring to the boil, reduce heat and return meat to pan. Cover and simmer for 45 minutes for lamb, 1 1/4 hours for beef.

4. Add prepared vegetable, cover and simmer for another hour or until meat is tender.

Baharat seasoning
1/3tsp black pepper
1/4tsp coriander
1/4tsp cinnamon
1/4tsp cloves
1/3tsp cumin
2tsp cardamom
1/4tsp nutmeg
1/2tsp paprika
1/4tsp dried limes (optional)

Mix and use whenever needed. Tastes great in lentil soup!

*- Sorry for not being too talkative but my brain is currently running on automatic!

Samak Mishwi (Oven-Barbecued Fish)

We didn't eat fish often when I was growing up. Chesapeake blue crabs and oysters, of course - I am a Maryland girl - but scaly finned fish, not so much. I love fish, as did my parents; it just was never part of the dinner repertoire. I think I remember my mom stating that she hated to clean fish; I understand how she feels. When I purchased the fish you see above I asked for the it to be cleaned but not de-scaled, for some reason thinking it necessary to keep the scales on. At home I looked at the recipe and saw that the scales needed to be removed. How hard can it be? I thought. Seth told me I should go outside. I told him that was completely unnecessary. Note: when someone has been fishing their entire life, listen to their advice. Apart from the indignity of being struck in my eyes about thirty times, I am still finding scales in the kitchen a month later. Those things fly everywhere.