There are many items that can be prepared from lamb, but the traditional basic meal in most Egyptian houses for the first day of Eid el-Adha is soup and feta
1 neck of lamb
2 liters of water
Medium sized onion
Small bunches of vegetables (celery, carrots and leek)
1-2 tsp black pepper
3 cloves mastic gum.
2 cloves cardamom
3 bay leaves
1 tsp salt
1-Wash, then cut the meat into cubes. Cover with water and heat until it starts boiling.
2–Remove any froth and then add the onion and vegetables (make sure to tie them together, keeping them in a clean gauze).
3-Add the gum, cardamom and black pepper.
4-Make sure the lid is not tightly screwed on, so that steam is allowed out.
5-When the meat is completely cooked (after about 1\2 an hour) add salt, then strain the soup, and serve hot.
1 kilogram of neck meat
2 loaves of local rough bread
1 cup broth
4-1 teaspoon black pepper
4 cloves garlic
2 tbsp vinegar
1 / 4 cup broth
2 cups peppered rice
1 – Boil the meat in the usual manner in order to make meat broth.
2 – Cut the bred into small pieces and season them with little pepper and add tablespoon ghee and put in low fire oven till it is roasted.
3 – Add about a cup of broth to it and leave for a while till it is absorbed
4 – Mince onion and garlic and stir fry them in butter until turn yellow, then add the vinegar and 1 / 4 cup broth. Leave on fire until it boils.
5 – Add a little of the mixture mentioned to the bread and then covered the surface with rice and add the rest of the vinegar and sprinkle a little black pepper on the surface.
6 – Serve the meat cooked with the broth besides the porridge, otherwise brown it in a tbsp ghee and ad them on top of the porridge and serve the dish.