Kebash-el-Attarine

Mutton with Almonds and Honey

Preparation info

  • Difficulty

    Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About

Method

Kebash-el-Attarine is made with mutton roasted on the spit. The thicker parts of the cooked mutton are carved off, and stuffed with a mixture of finely grated or pounded almonds and honey. The joints are brushed over with honey and freely sprinkled with pounded pistachio nuts, and served on a layer of apricot jam.