Recipe of the Day
Dul’a - Stuffed Breast of Veal
Instead of a breast of veal, a breast of lamb can be substituted or two sets of lamb ribs can be sewn together with a pocket left open for stuffing.
- 5 pounds breast of veal with some fat
- 2 teaspoons salt
- 1/2 cup vinegar
- 2 teaspoons black pepper
- 1 teaspoon allspice
- 1 teaspoon garlic powder
Place the veal, salt and vinegar in a bowl and cover with water; let soak for about 1 1/2 hours. Drain and pat dry.
Using a sharp, pointed knife cut a pocket between the ribs and the meat and set aside. Mix the pepper, allspice and garlic powder; then rub the mixture all over the meat, including the inside of the pocket and set aside while preparing the stuffing.
- 4 tablespoons butter
- 1/2 pound lean beef or lamb, partially fat, cut into 1/2 inch cubes 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 cup white rice, rinsed
- 2 cups boiling water
- 2 tablespoons almonds, toasted
- 2 tablespoons pine nuts, toasted
In a frying pan, melt the butter; then sauté the meat over medium until it turns light brown.
Stir in the salt, pepper, cinnamon, nutmeg, and rice. Add the boiling water; then bring to a boil. Lower the heat to a simmer, and cook for 15 minutes.
Remove from heat; then stir in the almonds and pine nuts.
Preheat oven to 350°F.
Stuff the pocket with rice stuffing, then sew the pocket closed. Bake covered allowing 35 minutes per pound. Serve with a salad.