Recipe of the Day

Dul’a - Stuffed Breast of Veal

posted on: Jan 19, 2017

Instead of a breast of veal, a breast of lamb can be substituted or two sets of lamb ribs can be sewn together with a pocket left open for stuffing.

Serves 8-10

Preparing Breast

• 5 pounds breast of veal with some fat
• 2 teaspoons salt
• 1/2 cup vinegar
• 2 teaspoons black pepper
• 1 teaspoon allspice
• 1 teaspoon garlic powder

Place the veal, salt and vinegar in a bowl and cover with water; let soak for about 1 1/2 hours. Drain and pat dry.

Using a sharp, pointed knife cut a pocket between the ribs and the meat and set aside.    Mix the pepper, allspice and garlic powder; then rub the mixture all over the meat, including the inside of the pocket and set aside while preparing the stuffing.

Stuffing

• 4 tablespoons butter
• 1/2 pound lean beef or lamb, partially fat, cut into 1/2 inch cubes 1 teaspoon salt
• 1 teaspoon black pepper
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 cup white rice, rinsed
• 2 cups boiling water
• 2 tablespoons almonds, toasted
• 2 tablespoons pine nuts, toasted

In a frying pan, melt the butter; then sauté the meat over medium until it turns light brown.

Stir in the salt, pepper, cinnamon, nutmeg, and rice. Add the boiling water; then bring to a boil. Lower the heat to a simmer, and cook for 15 minutes.

Remove from heat; then stir in the almonds and pine nuts.

Preheat oven to 350°F.

Stuff the pocket with rice stuffing, then sew the pocket closed. Bake covered allowing 35 minutes per pound. Serve with a salad.