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Ingredients 21 items

  • 1 kg Veal, fillet
  • 2 cloves Garlic
  • 1 teaspoon dried oregano
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground cinnamon
  • 1 tablespoon Vegetable oil
  • 2 cubes MAGGI Chicken Stock
  • 1 cup Water
  • 6 loaves Markouk bread
  • 2 medium Cucumber, pickled
  • 1 medium Tomatoes
  • 2 small Red onions
  • 1 cup pine seeds
  • 1 cup Flaked almond
  • For the Sauce:
  • 2 cups labneh
  • 6 cloves Garlic
  • 1 small Onion
  • 3 tablespoons fresh mint
  • 2 medium Cucumbers

How to prepare

  1. In a mixing bowl combine Meat, Garlic and all the Spices, mix, cover and allow to marinate room temperature for 30 minutes.
  2. Combine Lebneh, crushed Garlic, Onions and Mint and whisk together.
  3. Finely grate the Cucumber with the skin, place in a sieve, push to drain most of the juices, and add to the Lebneh sauce, and mix to an even consistency.
  4. In a large frying pan, heat Vegetable Oil and sauté meat in batches to insure that the frying pan always retains its heat. Return all cooked meat to the pan, add MAGGI Chicken Stock, and Water and simmer on medium heat until all the liquid is absorbed.
  5. Place Saj Bread on a serving platter, spread over the Lebneh Sauce and top with Cucumber Pickle slices and diced Tomatoes. Place cooked Meat over the Tomatoes and garnish with sliced Red Onion, Toasted Pine Seeds and Almond Shavings.

Nutritional informations

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