Meat Strips with Yogurt & Cucumber Sauce

Ingredients

1 kg veal, fillet, cut into small strips

2 cloves garlic, crushed

1 teaspoon dried oregano

½ teaspoon ground nutmeg

½ teaspoon ground cardamom

½ teaspoon ground cinnamon

1 tablespoon vegetable oil

2 cubes MAGGI® Chicken Bouillon or 20 g

1/3 cup water or 100 ml, hot

6 loaves markouk bread or 300 g

2 medium cucumber, pickled or 120 g, thinly sliced

1 medium tomatoes or 150 g, diced

2 small red onions or 100 g, thinly sliced

½ cup pine seeds or 50 g, lightly toasted

½ cup flaked almond or 50 g

for the sauce:

2 cups labneh or 450 g

6 cloves garlic, crushed

1 small onion or 50 g, finely chopped

3 tablespoons fresh mint, finely chopped

2 medium cucumbers or 150 g, finely grated

Preparation

In a mixing bowl combine Meat, Garlic and all the Spices, mix, cover and allow to marinate room temperature for 30 minutes.

Combine Lebneh, crushed Garlic, Onions and Mint and whisk together.

Finely grate the Cucumber with the skin, place in a sieve, push to drain most of the juices, and add to the Lebneh sauce, and mix to an even consistency.

In a large frying pan, heat Vegetable Oil and sauté meat in batches to insure that the frying pan always retains its heat. Return all cooked meat to the pan, add MAGGI® Chicken Bouillon , and Water and simmer on medium heat until all the liquid is absorbed.

Place Saj Bread on a serving platter, spread over the Lebneh Sauce and top with Cucumber Pickle slices and diced Tomatoes. Place cooked Meat over the Tomatoes and garnish with sliced Red Onion, Toasted Pine Seeds and Almond Shavings.