Sufra Dayma: Baked Veal Chops with Pickling Onions and Potatoes By Moushira Abdel-Malek Serves 4-6 Ingredients: 750 gms veal chops 1 chopped onion 12 pickling small onions 6-8 garlic cloves (sliced) 1 kg peeled potatoes (diced) Butter + oil Salt + pepper + allspice +nutmeg + hot chilli (optional) Method: In a large cooking pan, stir fry onion, garlic and pickling onions, in butter and oil, until slightly golden. Add chops and stir fry to slightly brown on both sides. Add seasoning. Add potatoes. Stir to combine. Cover and allow to release juices over low heat. Add hot water in very small amounts when necessary. When chops are half done, transfer mixture into a baking tray or dish, covered with foil. Add more hot water only to half cover mixture. Bake in a preheated oven of 200 degrees, until chops are well done and juices slightly thickened. Serve with crusty bread and a green salad.
