Lahmat el warak fil forn (baked beef in paper/butchers beef)
This dish was traditionally cooked in the butcher's oven and brought home for the evening meal. Not sure where my mom stumbled across this recipe! A dish we haven't cooked yet as it was a meal she had almost forgotten. Will cook it soon and post a picture to share.
My moms memory of this meal;
I remember my dad, every Friday coming home from work carrying the meat package in his hand with hot pita bread, fresh arugalla, and a bunch of long radishes dangling from his side. We would serve the vegetable with a simple squeeze of lemon and salt and we made sandwiches with the beef. It was always delicious.
Preheat oven to 375
2 pound of lean meat cubes fat removed
2 large onions sliced to about 1/2 inches
2 tbs olive oil or ghee
1/2 tsp nutmeg
1 tsp allspice
salt and pepper
Accompaniments
arugalla
radishes
lemon
pita bread
In a dish rub the onion with salt, pepper. Nutmeg and allspice till incorporated, add beef. And mix all ingredients very well. Place the meat mixture onto a double layer of foil, wrap the foil very tightly. Be sure none of the liquid escapes from the package if you need to wrap it with another sheet of foil.
Bake the package of meat for about 2 hours. Remove from oven allow to rest for few minutes. Serve hot with salad and bread. Enjoy!
