{"id":"896a8651-e90d-4217-92b9-cc13c4dacb0a","url":"https://recipestripper.com/recipes/896a8651-e90d-4217-92b9-cc13c4dacb0a","source_url":"https://waleedasadi.com/p/my-favorite-dish-in-the-world-palestinian","title":"Waleed Asadi","ingredients":[{"text":"4 lb chuck roast, cut into 1-inch cubes","item":"chuck roast, cut into 1-inch cubes","quantity":4,"unit":"lb"},{"text":"Neutral oil, as needed for browning","item":"Neutral oil, as needed for browning"},{"text":"1 yellow onion, halved","item":"yellow onion","quantity":1,"preparation":"halved"},{"text":"3 bay leaves","item":"bay leaves","quantity":3},{"text":"1 cinnamon stick","item":"cinnamon stick","quantity":1},{"text":"5-10 whole allspice berries","item":"whole allspice berries","quantity":5,"quantity_max":10},{"text":"4-5 cardamom pods","item":"cardamom pods","quantity":4,"quantity_max":5},{"text":"1 tbsp whole black peppercorns","item":"whole black peppercorns","quantity":1,"unit":"tbsp"},{"text":"5-10 whole cloves","item":"whole cloves","quantity":5,"quantity_max":10},{"text":"4 tbsp salt, or to taste","item":"salt","quantity":4,"unit":"tbsp","preparation":"or to taste"},{"text":"Approximately 10 cups water","item":"Approximately 10 cups water"}],"instructions":[{"number":1,"text":"Heat a thin layer of neutral oil in a large, heavy-bottomed pot over medium-high heat."},{"number":2,"text":"Working in batches to avoid overcrowding the pot, add the beef and brown until a deep crust develops on at least two sides. Transfer the browned beef to a tray or bowl and repeat with the remaining meat."},{"number":3,"text":"Return all of the beef to the pot and add the halved onion, bay leaves, cinnamon stick, allspice berries, cardamom pods, black peppercorns, cloves, and salt."},{"number":4,"text":"Add approximately 10 cups of water, or enough to generously cover the meat."},{"number":5,"text":"Bring the liquid to a gentle simmer. Skim away any foam or impurities that rise to the surface."},{"number":6,"text":"Reduce the heat to low and cook at a gentle simmer for approximately 3 hours, or until the beef is tender and easily pulls apart."},{"number":7,"text":"Carefully remove the beef from the broth and transfer it to a bowl or tray."},{"number":8,"text":"Strain the broth through a fine-mesh sieve to remove the onion, whole spices, and any remaining impurities."},{"number":9,"text":"Allow the beef and broth to cool before covering and refrigerating them separately overnight."},{"number":10,"text":"Remove the outer leaves and center stalk from the cauliflower."},{"number":11,"text":"Break the cauliflower into florets approximately the same size as the pieces of beef."},{"number":12,"text":"Heat several inches of neutral oil to 350°F (175°C)."},{"number":13,"text":"Working in batches, carefully add the cauliflower and fry for approximately 5–7 minutes, or until deeply golden brown."},{"number":14,"text":"Remove the cauliflower and allow the excess oil to drain."},{"number":15,"text":"Once completely cooled, cover and refrigerate overnight."},{"number":16,"text":"Alternative roasting method: Toss the cauliflower generously with olive oil and roast at 400°F (205°C) for approximately 45–60 minutes, flipping halfway through, until deeply browned."}],"date_published":"2026-10-30T19:30:26.624265+00:00","date_modified":"2026-10-30T19:30:26.624265+00:00"}