Kalia Recipe

Wash the fatty beef thoroughly and cut it into medium-sized pieces, and chop the onion finely. For thick-bottomed, preferably put the meat in a cast iron pot and start simmering in your own fat over medium heat. If the meat is too lean, add a little butter or oil. When the meat releases the juice and then dries again, add the chopped onion and fry together until the onion is completely tender and golden brown. Pour white wine over the cured mass, cover with a lid, reduce the heat to a minimum and leave the meat on the fire for about 70-80 minutes until almost boiled and the liquid is halved.

In a separate bowl, mix freshly squeezed natural pomegranate juice, minced garlic, dried coriander, foreign spices, yellow flower, pepper and salt. Pour the resulting fragrant mass over the meat in the pot, mix well, cover the lid again and boil over low heat for another 15-20 minutes, until the meat is completely tender and the juice of the dish takes on the appearance of a thick, reddish sauce.

2 minutes before the end of cooking, toss in the finely chopped raw coriander, remove from the stove and cover with a lid for 10 minutes to drain the flavors. Serve hot, sprinkle generously with fresh pomegranate seeds.