This text is written in Arabic and discusses the importance of starting to marinate meat a few hours to two days before cooking it, as it allows the flavors to develop. The recipe includes lamb seasoned with fennel seeds, salt, and pepper, cooked slowly in the oven with red wine, red wine vinegar, dried figs, and bay leaves. The dish can be refrigerated for up to two days and reheated before serving.
27.04.2023 @ 03:43
This text is written in Arabic and discusses the importance of starting to marinate meat a few hours to two days before cooking it, as it allows the flavors to develop. The recipe includes lamb seasoned with fennel seeds, salt, and pepper, cooked slowly in the oven with red wine, red wine vinegar, dried figs, and bay leaves. The dish can be refrigerated for up to two days and reheated before serving.