Gheimeh

Rinse the yellow split peas until the water runs clear. Pierce the dried lime in several places and soak it in 300 ml of hot water for 10–15 minutes, then drain.

Heat 1 tbsp of vegetable oil in a heavy-bottomed pot over medium heat. Add the onion and sauté for 6–8 minutes until soft, without browning; add the garlic and turmeric and cook for another 30 seconds.

Add the tomato paste, stir, and cook for 3–5 minutes until it darkens and loses its raw taste. Add the beef, black pepper, and 0.5 tsp salt, stirring to combine, but without browning the meat.

Pour in 750 ml of water, bring to a boil, cover, and simmer over low heat for 60 minutes.

Add the rinsed split peas, dried lime, saffron, and cinnamon. Cover and simmer for another 50–60 minutes, until the meat and peas are tender; add water in small amounts as needed to keep the sauce thick but not dry.

Cut the potatoes into thin matchsticks, rinse in 500 ml of cold water, and pat dry thoroughly. Heat the remaining vegetable oil in a skillet and fry the potatoes until golden and crisp, then transfer to a paper towel and season with the remaining salt.

Remove the dried lime from the finished stew, taste, and add more salt if needed. Serve the gheimeh hot, topped with the crispy potato straws.