Photo Credit: Freepik&nbsp;
Palestinian Maqluba
Ingredients:
- 1 lb lamb or chicken (cut into pieces) - 2 cups basmati rice (soaked and drained) - 2 large eggplants (sliced) - 2 potatoes (sliced) - 2 tomatoes (sliced) - 1 large onion (sliced) - 1 carrot (sliced) - 4 cups chicken or lamb broth - 1/4 cup olive oil - 1 tsp ground cinnamon - 1 tsp ground allspice - 1 tsp ground cumin - 1 tsp ground turmeric - 2 bay leaves - Salt and pepper to taste - Fresh parsley or cilantro (chopped, for garnish) - Toasted pine nuts or slivered almonds (for garnish)
Instructions:
- Salt eggplant slices for 20 minutes, then pat dry. - Fry eggplant, potatoes, and carrots in olive oil until golden, draining each on paper towels. - cook the lamb or chicken pieces in olive oil in a large pot. - Add onion, cinnamon, allspice, cumin, turmeric, bay leaves, salt, and pepper. Saut&eacute; until onion is golden. - Add broth to cover meat; simmer until tender (45 minutes to 1 hour). Remove meat; reserve broth. - Layer tomatoes at the bottom of a large pot. - Add layers of meat, fried eggplant, potatoes, and carrots. - Top with soaked rice. - Pour reserved broth over rice to cover by an inch (add water if needed). - Bring to a boil, then reduce to low heat. Cover and simmer for 30-40 minutes until rice is cooked and liquid absorbed. - Let sit for 10 minutes off heat before uncovering. - Invert pot onto a serving platter. - Garnish with parsley or cilantro and toasted pine nuts or almonds.
Moroccan Lamb Tagine
Ingredients:
- 2 lbs lamb (cut into chunks) - 2 onions (chopped) - 3 cloves garlic (minced) - 1/4 cup olive oil - 1 tsp ground ginger - 1 tsp ground cumin - 1 tsp ground cinnamon - 1 tsp ground turmeric - 1 tsp paprika - Salt and pepper to taste - 1 cup prunes - 1/4 cup almonds (blanched) - 2 tbsp honey - Fresh cilantro (chopped, for garnish)
Instructions:
- Heat olive oil in a large pot. Add lamb chunks and brown on all sides. - Add onions and garlic, and saut&eacute; until soft. - Stir in ginger, cumin, cinnamon, turmeric, paprika, salt, and pepper. - Add enough water to cover the lamb, bring to a boil, then reduce to a simmer. - Cover and cook for about 1.5 hours, or until the lamb is tender. - Add prunes, almonds, and honey. Cook for an additional 30 minutes. - Garnish with fresh cilantro before serving.
Turkish Lamb Kebabs
Ingredients:
- 2 lbs lamb (cut into 1-inch cubes) - 1/4 cup olive oil - 3 cloves garlic (minced) - 1 tbsp lemon juice - 1 tbsp tomato paste - 1 tsp ground cumin - 1 tsp paprika - 1/2 tsp ground coriander - Salt and pepper to taste - Skewers
Instructions:
- In a bowl, mix olive oil, garlic, lemon juice, tomato paste, cumin, paprika, coriander, salt, and pepper. - Add lamb cubes and marinate for at least 2 hours, preferably overnight. - Thread lamb onto skewers. - Grill over medium-high heat for about 8-10 minutes, turning occasionally until cooked through. - Serve with rice, salad, and yogurt sauce.
Indian Sheer Khurma
Ingredients:
- 1 cup vermicelli - 1 liter milk - 1/2 cup sugar - 1/4 cup ghee (clarified butter) - 1/4 cup chopped nuts (almonds, pistachios, cashews) - 1/4 cup raisins - 4-5 dates (chopped) - 1 tsp cardamom powder - 1/4 tsp saffron strands
Instructions:
- Heat ghee in a pan and roast the vermicelli until golden brown. Set aside. - In the same pan, roast the nuts and raisins until golden. - Boil milk in a pot. Add roasted vermicelli and cook until soft. - Add sugar, cardamom powder, saffron, dates, and roasted nuts. - Simmer for 5-7 minutes, until the mixture thickens slightly. - Serve warm or chilled.
Egyptian Fattah
Ingredients:
- 2 lbs beef or lamb (cut into chunks) - 2 cups rice - 3 pita breads (cut into pieces) - 1/4 cup vinegar - 4 cloves garlic (minced) - 2 tbsp butter - 4 cups beef broth - Salt and pepper to taste - Fresh parsley (chopped, for garnish)
Instructions:
- Cook meat in beef broth until tender. Remove meat and reserve broth. - Cook rice in a pot using some of the reserved broth. - Fry pita bread pieces in butter until crispy. - In a small pan, heat vinegar and garlic until fragrant. - Layer the dish: start with crispy pita bread, then rice, then meat. - Pour garlic vinegar mixture over the top. - Garnish with chopped parsley before serving.
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