Fogaiyya

Laila El-Hadad. Gaza´s f ood heritage.

450 g lean stewing beef or lamb, cut into small chunks
1/2 c chopped yellow onion
5 whole allspice berries, 4 cardamom pods, 1 cinnamon stick, 2 cloves, 1 bay leaf, 2 pebbles mastic, 1 small piece of cracked whole nutmeg
8 c cold water
1/2 c medium grain rice, rinsed
2 tsp salt
1/2 cup dried chickpeas, soaked 8-12 hours or overnight
1 bunch chard, thick stems removed
5 cloves garlic
1 tbs olive oil
1/2 c lemon juice, fresh squeezed


Wash chard well, chop finely and set aside. Place meat and water in a stockpot and bring to a boil, skimming any froth. Lower heat to medium. Tie spices in a piece of gauze and add with the onions. Cover and let simmer over medium heat for 2 hours. Stir in rice, 1 1/2 tsp of the salt and chickpeas previously boilt and tender. Cook until rice is soft. Add chard by handfuls, stirring after each addition. Decrease heat to low. Meanwhile, in a zibdiya or mortar and pestle, mash the garlic and remaining 1/2 tsp salt. Fry the garlic in olive oil until lightly browned. Add to stew and mix well. Just before serving stir in lemon juice. Pour into bowls, garnish with thinly sliced lemon wedges, and serve with flatbed.