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“Recipe my mother taught me. She was from Palestine. She usually cooked about once a year.”
READY IN:
1hr 30mins
SERVES:
12-14
UNITS:
US

Ingredients Nutrition

Directions

  1. Clean well the Lamb Tongues, heads, and pigs feet with water.
  2. take off fat of the lamb Tongues.
  3. Put lamb heads, tongues, and pig feet in stock pot with clean water.
  4. Add Salt and let it boil. after it boils , take froth out of top.
  5. Add diced onions Black Pepper, and Allspice and put in low heat.
  6. When almost done, add one head of Garlic with mint. both Garlic and mint are minced (grounded). add the vinegar in the stock pot. Cook until meat is fully cooked.
  7. Cut Arabic bread into small pieces and put in a flat pan. Add the broth, and add yogurt. Add lamb heads, tongues, pigs feet on top. then add more broth.
  8. Ready to service.

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