Fogaiyya (Stew from Gaza City)

Name: Fogaiyya (Stew from Gaza City)
Prep time: 15 min
Cook time: 150 min
Total time: 165 min
Yield: 6 servings
Cuisine: Palestinian & Jordanian
Ingredients: 450 g lean stewing beef (1lb); 0.5 cup chopped yellow onion; 5 allspice berries; 4 cardamom pods; 1 cinnamon stick; 1 bay leaf; 2 pebbles mastic; 1 small piece of cracked whole nutmeg; 8 cup cold water; 0.5 cup medium grain rice; 2 tsp salt; 1 can chickpeas (14 ounce); 1 bunch chard leaves; 5 garlic cloves; 1 tbsp olive oil; 0.5 cup lemon juice

Gently simmered beef, chickpeas and grain rice, warmed with allspice and cardamom, a Palestinian and Jordanian stew. It's finished with thinly sliced lemon wedges.

2 hr 45 min · Serves 6 · Medium

Method

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Time: Prep 15 min · Cook 150 min · 165 min total
Difficulty: medium

1
Wash chard well, chop finely and set aside. Place meat and water in a stockpot and bring to a boil, skimming any froth.
2
Lower heat to medium. 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.
120 min
3
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.
10 min
4
Add chard by handfuls, stirring after each addition. Decrease heat to low. Meanwhile, in a mortar and pestle, mash the garlic and remaining 1/2 teaspoons salt.
5
Fry the garlic in olive oil until lightly browned. Add to stew and mix well. Just before serving, stir in lemon juice.
6
Pour into bowls, garnish with thinly sliced lemon wedges, and serve with flatbread.