Sufra Dayma: Baked Veal in Orzu By Moushira Abdel-Malek Ingredients: 250 gms orzu pasta 500 gms boneless veal cubes 1 onion (whole) 1 onion (finely chopped) 1 bouillon cube Butter + oil Salt + pepper + 2 cardamom pods + grated nutmeg Method: In a large cooking pan, bring enough water to the boil. Add whole onion and veal. Remove collected froth. Add cardamom, salt and pepper. Cover and simmer over medium heat until veal is almost well cooked. In another large cooking pan, melt some butter and oil mixture. Add chopped onion. Stir until golden browned. Add orzu and stir together to colour with onion. Add pepper and nutmeg. Strain veal stock and add to orzu, reserving half a cup aside. Add bouillon and stir to dissolve. Add strained veal and stir to combine. Cover and simmer over very low heat after bringing to the boil. Stir occasionally until orzu is very well cooked. If salt is needed to taste, add some to reserved stock and stir. Add reserved stock to cooked orzu and veal. Stir to combine and to moisten. Remove into an oven-proof tagine and bake in a moderately hot oven only for 10 minutes, uncovered. Serve with a green salad.
