Book of Days Tales

Today is the feast of Saint George in Palestine. He is known as Mar Jeries or Jirjis and al-Khader, in Palestinian Arabic which indicates the deeply syncretic nature of the holiday. It is thought to have originally been a local Christian holiday, but both Palestinian Christians and Muslims participate. The main feast is held in the Palestinian town of al-Khader, just south of Bethlehem. St George can no longer be disentangled in Palestinian veneration from al-Khidr (Arabic: الخضر‎ al-Khiḍr; also transcribed as al-Khadir, Khader/Khadr, Khidr, Khizr, Khizir, Khyzer, Qeezr, Qhezr, Qhizyer, Qhezar, Khizar, Xızır, Hızır), a figure in the Quran described as a righteous servant of God possessing great wisdom or mystic knowledge. In various Islamic and non-Islamic traditions, Khidr is described as a messenger, prophet, wali, slave, and angel who guards the sea and teaches secret knowledge.

Palestinian lamb is the obvious dish of choice for today. Here is Mansaf (Lamb in Yogurt Sauce).

Ingredients

1 ½ lb lamb, cut in large cubes
ghee
salt and pepper
1 tsp ground cardamom
½ tsp ground allspice
¼ tsp ground cinnamon
2 bay leaves
3 tbsp butter
3 tbsp flour
4 cups whole plain yogurt
1-2 cloves garlic, crushed and ground
lamb broth

Garnish:

¼  cup pine nuts, toasted
fresh parsley

Instructions

Mix the cardamom, allspice, cinnamon, and salt and pepper to taste in a large bowl, and toss the lamb in the mix to coat thoroughly.  Heat the ghee over high heat in a heavy skillet, and brown the lamb on all sides.

Pour a cup of lamb broth over the lamb. Add the bay leaves. Simmer gently, covered, until the lamb is tender.

Meanwhile, prepare the yogurt sauce.  Break down your yogurt by running it in a blender or a food processor for two or three minutes.   In a saucepan over medium-high heat, melt three tablespoons of butter, and stir in three tablespoons of flour, and cook for 2 or 3 minutes.  Slowly add the beaten yogurt, adding in a little and stirring, and letting the mixture come to a boil, and then adding a little more yogurt.  Continue to do this until you have added all of the yogurt. Stir constantly and adjust the heat as needed to avoid burning.  Bring to a quick boil and let the sauce boil for one minute, stirring constantly.  Turn the heat down to low, add the garlic paste and let the sauce simmer for 10 minutes.

Take the lamb from the heat.  Arrange sufficient rice on a serving platter. This can be saffron rice, turmeric rice, or plain boiled rice.  Place the cooked lamb on top and pour the yogurt sauce over it. Garnish with toasted pine nuts and fresh parsley. Serve with flatbread. Guests help themselves from the common dish.