Name: Marrow Stew (Qussa b’laban)
Cuisine: Palestinian
Ingredients: 2 tsp dried and crushed mint leaves; 4 tsp corn flour; 4 cups unflavoured yoghurt (laban); 1 tsp pepper; 2 tsp salt; 1.5 kg (about 3 lbs) fresh marrows; A dash of nutmeg; ¾ tsp allspice; 3 tbs and 1 tbs olive oil for the wok; 1 kg–1.2 kg (2 lb 4 oz–2 lb 11 oz) lamb, cut up in chunks for stew; 2 tsp tomato concentrate; 3 garlic cloves, crushed

Preparation info

Difficulty
Easy

Appears in

Classic Palestinian Cuisine

By Christiane Dabdoub Nasser

Published 2000

About

Craving for food during pregnancy is serious business that needs attending to. Even those who dismiss it as an old wives’ tale fall for the trap when they happen to be the victim. Qussa b’laban was not one of my favourite dishes but when I was pregnant with my second child, I found myself constantly craving for it. The sense of wellbeing it brought on after my craving was gratified – my ever-fussy mother took care of that – it is one of the best memories I have of this pregnancy and