Typically served on a large platter as a mound of semolina with the meat and vegetables placed with their broth into the central crater, this delightful dish provides a scrumptious taste of Morocco. Traditionally accompanied by bowls of the remaining broth, small dishes of harissa and varying other condiments, it is eaten by forming balls of the food in the hand.
Ingredients
To prepare six servings of this delicious meal you will need:
- 1.5 kg of fairly fatty mutton (saddle or shoulder) or veal (shank, shoulder or neck )
- 800 g of cabbage
- 1 piece of stale bread
- 15 ml of lemon juice
- 4 whole cloves
- 1 kg of onions
