Serving the Guest: A Sufi Cookbook
Essays | Recipes | Gallery the Spirit we must keep silent.
The Unseen cannot be told.
Otherwise, your mortality-meat
would not get cooked as it should.
You would stay half-raw.
Here in the Spirit we can see
the final results
of what we did in the material world.
What comes of our generosities
is especially beautiful.
Turkish Meat & Onion Stew
Total time: 1-¾hours
4 lbs. boneless lamb or chicken, cut into small pieces
½ cup butter or olive oil
2 cups water, stock or tomato juice
4 cups chopped tomatoes, with juice
2 lbs. (6 cups) pearl or other small onions, skins removed
1 tbsp. minced garlic
1 tbsp. salt
2 tsp. pepper
1 tsp. allspice or paprika

In a large stew pot over medium heat, brown the meat in butter or olive oil until just browned. Pour in the cooking liquid, cover the pot, lower the heat, and let simmer for an hour. Add the tomatoes, onions, garlic, salt, pepper, and allspice or paprika., cover and simmer for another ½ hour, until the meat is very tender. The stew should be juicy but not soupy; add water if necessary, or remove the lid and allow excess liquid to evaporate, if necessary to adjust the consistency.