Sufra Dayma: Lemon Veal with Parsley and Spinach By Moushira Abdel-Malek Serves 4 Ingredients: 8 veal steaks 2 garlic cloves (crushed) 2 tbsp lemon juice 2/3 cup chicken stock 1 tbsp parsley leaves (finely chopped) ½ bunch spinach (trimmed) 1 tbsp olive oil Salt+ pepper + grated nutmeg Method: Heat oil in a wide non-stick frying pan. Add veal and cook over medium heat, to lightly brown on both sides. Add garlic, lemon juice and half a cup of stock. Season and bring to the boil. Reduce heat to very low. Simmer, covered until cooked. Heat another frying pan over medium heat. Add spinach and remaining stock. Cook for two minutes, uncovered, to wilt. Add to spinach a couple of tablespoons of veal juices, to enhance flavour. Serve veal with spinach aside, drizzling juices on top and mashed potatoes (if desired).