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Pomegranate Beef
 
1 (4-lb) bottom round roast
2 tsp salt
1 1/2 tsp ground coriander
1 1/2 tsp cumin
2 tsp pepper
1 tsp cinnamon
1 tsp mastic
3 onions quartered
3=4 whole fresh mint leaves
2 pomegranates, halved
1/4 cup wine vinegar
1 cup finely ground walnuts
1 tsp rose water

Place the roast and salt in a large pot; cover with water.  
Boil uncovered for 1 hour; turn occasionally.  
Skim off any fat which rises to the surface.  
Reduce heat to a simmer.  
Add coriander, cumin, pepper, cinnamon, mastic, onions, and mint.  
Remove pmegranate seeds; place in small bowl.  
Press with a larege spoon to extract juice.  
Mix with wine vinegar.  
Strain; discard the pulp.  
Pour over roast.  
Mix walnuts and rose water.  
Add to the roast.  
Simmer 1 hour.  
Use drippings for gravy.

Yeild: 8 servings

Variations: a leg of lamb can be used instead of the roast.  
Potatoes are a nice addition to the pot as well; add after the spices.