Part 3/9:
In recreating this dish, the modern cook requires a variety of ingredients that reflect centuries of culinary evolution.
1.5 pounds (680 grams) of meat, typically lamb (but beef or chicken may also be used)
4 ounces (115 grams) of prunes, traditionally made from cherry plums
1.75 cups (225 grams) of diced onion
2-3 teaspoons of saffron
0.5 cups (70 grams) of raisins
0.25 cups (60 milliliters) of fine vinegar (honey vinegar is a unique choice)
45 grams of dried jujube
1.5 teaspoons of dried mint
1 teaspoon of atraf tib or a substitute spice blend like ras el hanout
0.33 cups (85 grams) of sugar or honey