Dibi saf bou sap – Feemu Fii Ak Feneen

. The Ingredients

Meat: 1 to 2 kg lamb (usually ribs or shoulder), cut into medium-sized pieces or chops.
The Marinade (Nokoss / Seasoning):
- Garlic (a good amount, chopped).
- Broth (Maggi or equivalent).
- Black pepper and a little salt.
- A drizzle of vinegar or lemon juice.
- Mustard (crucial for the authentic taste of Dibi).
- A little oil.
The Onion Garnish:
- 3 to 4 large white onions, cut into slices or thick strips.
- Mustard, pepper and a little oil (to season the onions).
Supplements:
- Chili pepper (powder or paste) served separately.
- Paper (traditionally, Dibi is wrapped in baking paper or kraft paper to soften it with steam after cooking).

Season the meat: In a large bowl, mix the lamb pieces with the chopped garlic, broth, pepper, salt, mustard and a drizzle of vinegar. Make sure each piece of meat is well coated. Let marinate for at least 30 minutes (longer for deeper flavor).
The first cooking (Steam / Coloring): Sala often begins cooking in a heavy pot or specialized grill pan. Cover and allow the meat to release its own juices and cook until tender. This ensures that the meat is not tough.
The seizure (The Grill): Once the meat is tender and the juices have reduced, increase the heat to brown the meat. You should get a toasted and crispy appearance on the outside. You can do it in a pan (Dibi Frying Pan), under the oven broiler or on a charcoal grill for that smoky taste.
Onions: While the meat is browning, mix your sliced onions with a little mustard and pepper. Sauté them briefly in the same pan as the meat so they absorb the fat and juices from the lamb, while keeping them slightly crunchy.
The packaging (The Wrap): For the ultimate “saf bou sap” experience, wrap the hot meat and onions together in parchment paper for 5-10 minutes. This finishes tenderizing the onions and infuses the meat with their aroma.

Serve your Dibi on a large dish or directly on the paper. It is almost always accompanied by: