Ingredients
- 4 kilograms lamb
- Dry yogurt
- 2 kilograms rice
- One onion, chopped
- Butter
- Pine nuts
Put the dried yogurt in hot water for five hours. (If you don't have dry yogurt, use one kilogram whey and soak in water for one hour. After an hour, put the mixture in a blender. Set aside).
Boil the lamb with onion and spices until done. Remove the lamb but keep the water. Add the yogurt or the whey to the water. This can be thickened with cornstarch if desired.
Cook the rice. When the rice is finished, return the lamb to the soup and cook for five minutes. Pour lamb and soup mixture over the rice on a large platter. Decorate with pine nuts.
Shish Kebab
Ingredients
- 2 cloves garlic
- 60 ml lemon juice
- 2 ml salt
- 25ml olive oil
- 250 g lamb, beef, or chicken
- 1 large green pepper
- 2 tomatoes, cut into cubes
- 1 large onion, cut into wedges
Crush garlic with the flat of a knife. In a small bowl, mash garlic and salt until it forms a paste. Add lemon juice and oil. Stir. Add lamb and marinate for 2 hours or overnight. Thread lamb onto skewers, alternating with pepper squares, tomato cubes, and onion wedges. Grill the kebabs, turning the skewers so that all sides are cooked.
Lahmajun
Ingredients
Dough
- 1 packet dry active yeast
- 1 cup of warm water
- 2 and 1/2 cups flour
- 1/2 tsp sugar
- 1 tsp salt
- 1/4 cup vegetable oil
Bloom the yeast in the warm water for 5 minutes until foam appears. In a large bowl, sift together the flour, then add the sugar and salt, mix with a spatula. Create a well in the center and pour in the oil and the bloomed yeast. Fold together all ingredients until combined.
Rub hands with a little vegetable oil and knead the dough thoroughly for about 10 minutes the dough should be smooth and thick. Cover with plastic wrap and let the dough proof for 2 1/2 hours.
Once risen, punch it down, divide the dough into 13 egg-sized balls, and roll each by hand. Roll each ball with a rolling pin into 7 or 8-inch diameter cakes, about 1/8 of an inch thick. Preheat oven to 450 degrees F.
Meat Topping
Ingredients
- 1 pound lean ground beef
- 3 tbsp tomato paste
- 1 tbs salt
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1 tbsp dried mint
- 1/2 tsp all spice
- 1 and 1/2 chopped onions
- 2 garlic cloves, chopped
- 3 tbsp chopped green pepper
- 1 tsp chopped jalapeno pepper
- 1/2 cup chopped parsley
- can of chopped tomatoes
Lemon wedges and plain yogurt, for garnish For the meat topping: combine meat, tomato paste, salt, garlic powder, black pepper, paprika, mint, and allspice in a bowl.
In a food processor, pulse onion and fresh garlic until it has a thick-chunky texture, then add to meat mixture. Next add the bell pepper, jalapeno, and parsley to the food processor and pulse just until fine, then add to meat and onion mixture.
Lastly, add the tomatoes to the food processor, puree, and then add to meat mixture. Mix well by hand or spatula. Let mixture marinate in the refrigerator, covered, for 2 hours.
Spread a thin layer of the meat mixture, about 2 ounces, on to each cake and place on a lightly oiled sheet pan. Bake for 15 to 20 minutes or until meat is cooked through and edges of dough start to brown. To serve, stack the cakes on top of each other in a tower. Squeeze a bit of lemon juice on top, followed by a dollop of plain yogurt, roll up like a wrap and eat. Repeat with remaining cakes. May individually layer each cake on waxed paper and seal in a plastic freezer bag for future use.
Ingredients
- Lamb
- Ground Coraiander
- Ground Ginger
- Rice
- 2 Onions
- Olive Oil
- Pistachio nuts
- Chopped almonds
- Seedless raisins
- Salt and pepper
The first and most important thing to do before buying the lamb is to have the butcher clean it and remove the entrails. The lamb should be rinsed very well inside and out and wiped until dry with clean cloth. Also brush the lamb inside and out with the seasonings (ground coriander and ground ginger) and the onion juice, then just set it aside while preparing the stuffing.
The rice should be boiled until it is tender, then it should be drained. Chop some onions and then saute them in olive oil. Add chopped pistachio nuts, chopped almonds and seedless raisins to the rice. To add a final touch, season the rice with salt and pepper.
The oven should be preheated at 450 degrees Celsius. Stuff the lamb and then saw it up with a strong thread. Place the stuffed lam on large baking tray and put it into the oven, then reduce the heat to about 325 degrees Celsius. The lamb should be roasted for about 2 hours and turned over once or twice for well-done meat.
