Lahma Mahshoosha (Yemen)
“Mahshoosha is a special kind of meat eaten on the occasion of eid al fitr and eid al adha.”
Yield: 4 Servings
4 pounds beef with fat separated and set aside
1/4 cup butter if there is not a lot of fat on the meat
1 large onion finely chopped
Approx. 7 cloves garlic
Salt to taste
1 tsp. ground cumin
1 tsp. ground coriander
1 tsp. ground black pepper
1/4 tsp. turmeric
1/8 tsp. cinnamon
Pinch of cloves
First wash and separate the fat from the meat. Cut the meat into small pieces. Heat the fat (if there is not a lot then add butter) in a pot over medium heat until it melts.
Then add the meat, onions, garlic, spices and salt. Close the pressure cooker and cook for approx. 20 minutes or until the meat is tender. If you use a regular cooking pot, then the time will be longer, about an hour or so.
NOTE: It is always necessary to use liquid with a pressure cooker, but in this case some juices will seep out of the meat to make enough liquid. You need to watch the cooker carefully to make sure all the liquid doesn’t evaporate because this will burn the meat.
Once the meat is fully cooked and tender, then remove the pieces onto a pan, leaving the broth and onions in the pot. Broil the meat for about 10 minutes or until it is browned to your taste. Watch this carefully because the broiler can quickly turn the meat black. I leave the oven open to watch.
Link to My Post on Yemen: https://theworldfrommykitchen.wordpress.com/2013/12/20/yemen/
Cuisine : Yemeni
Main Ingredient : Beef
“Usually in Yemen, the women prepare this the night before and the morning of the eid, after prayer, the men go around visiting nearby relatives and giving money as a gift to the female relatives and the women of the house present their special eid dishes such as mashshoosha, ka’ak, juices, sweets, etc. to the guests.”