Fogaiyya (stew From Gaza City)

Total Time: 2 hrs 45 mins Preparation Time: 15 mins Cook Time: 2 hrs 30 mins

Ingredients

• 450 g lean stewing beef (1lb) or 450 g lamb, trimmed of fat cut into small chunks (1lb)
• 1/2 cup chopped yellow onion
• 5 allspice berries
• 4 cardamom pods
• 1 cinnamon stick
• 2 cloves
• 1 bay leaf
• 2 pebbles mastic
• 1 small piece of cracked whole nutmeg (or to taste, it has intoxicant properties so it is not halal)
• 8 cups cold water
• 1/2 cup medium grain rice, rinsed
• 2 teaspoons salt, divided
• 1 (14 ounce) can chickpeas (or 1/2 cup dried chickpeas, soaked 8-12 hours or overnight)
• 1 bunch chard leaves, thick stems removed (approx. 8-1/2 c.)
• 5 garlic cloves
• 1 tablespoon olive oil
• 1/2 cup lemon juice, freshly squeezed

Recipe

• 1 wash chard well, chop finely and set aside.
• 2 place meat and water in a stockpot and bring to a boil, skimming any froth.
• 3 lower heat to medium.
• 4 tie spices in a piece of gauze or disposable tea filter and add with onions. cover and let simmer on medium-low heat for 1-1/2 to 2 hours, or until meat is tender.
• 5 stir in rice, 1-1/2 teaspoons of the salt and canned chickpeas. (if using dried chickpeas, add them to the meat halfway through cooking.) cook until rice is soft, approximately 10 minutes.
• 6 add chard by handfuls, stirring after each addition. decrease heat to low.
• 7 meanwhile, in a mortar and pestle, mash the garlic and remaining 1/2 teaspoons salt.
• 8 fry the garlic in olive oil until lightly browned.
• 9 add to stew and mix well.
• 10 just before serving, stir in lemon juice.
• 11 pour into bowls, garnish with thinly sliced lemon wedges, and serve with flatbread.