Ingredients
- 1/2 kg veal, from leg or shin, cubed – lah-met ‘egl
- 2 packs frozen artichoke – khar-shoof
- 1 medium onion – ba-sal
- 1/2 cup lemon juice – a-seer la-moon
- 2 tbsp margarine or oil – sam-na or zeit
- 1 bay leaf – wa-ra-et law-ra
- 2 cardamom – hab-ba-han
- 2-3 loaves shamy bread – eish sha-my
- salt and pepper – malh and fel-fel
Directions
- Cut each artichoke heart into two to three pieces and place them in a bowl with water and 3-4 tbsp lemon juice. Cut the shamy bread into squares
- Fill ¾ of a medium deep pan with water. Add the onion, cardamom, bay leaf and a little salt and pepper and bring to a boil over medium-high heat. Add the meat and boil until semi-tender, about 20 minutes.
- Meanwhile fry artichoke hearts in a skillet in margarine or oil until just golden.
- Add the fried artichokes and remaining lemon juice to the meat in the pan and cook for about 15 minutes or until the meat is tender. Remove the meat and artichokes from the broth. Strain and reserve two cups of broth.
- Put the bread squares in a baking dish. Add the broth and stir until the bread has absorbed the broth. Arrange the meat and artichoke cubes over the bread and serve immediately.
