Spiced lamb and herby quinoa crumble recipe

Serves 4
Hands-on time 50 min, oven time 20-25 min
Easy

Who said a crumble can't be savoury? This one combines spiced lamb with a crunchy quinoa topping for an impressive Middle Eastern-style dish with a difference.

Nutritional info per serving

Calories 680kcals
Fat 39.2g (16.8g saturated)
Protein 41.5g
Carbohydrates 38.9g (8.5g sugars)
Fibre 6.1g
Salt  1.5g

INGREDIENTS

500g lean British lamb mince
1 tbsp light olive oil
1 red onion, chopped
2 tbsp plain flour
2 tsp ground cumin
2 tsp ground coriander
½ tsp ground cinnamon
1-2 green chillies, chopped
5cm piece fresh ginger, grated
2 fat garlic cloves, crushed
500ml fresh chicken or lamb stock
200ml tomato passata
Seeds ½ pomegranate

For the herby quinoa crumble

190g uncooked quinoa, rinsed 
2 tbsp extra-virgin olive oil
150g feta, crumbled
Zest 1 lemon
Handful fresh mint, leaves sliced
Handful fresh parsley, leaves chopped

You’ll also need…

1 litre ovenproof dish

METHOD

1. Fry the mince, without oil, in a non-stick frying pan, breaking it up with a fork or wooden spoon as it browns. Transfer to a colander set over a bowl to drain.

2. Wipe out the pan with kitchen paper, then add the light olive oil and heat. Cook the onion over a low heat for 10 minutes or until softened. Stir in the flour, spices, chillies, ginger and garlic, then cook for 2 minutes. Return the mince to the pan (discard the drained juices) and pour in the stock and passata. Bring to the boil, then turn down the heat and simmer for 25-30 minutes until the sauce has thickened.

3. Meanwhile, simmer 150g of the quinoa in a medium pan of boiling water for 15-20 minutes, or cook according to the pack instructions. Drain well, then set aside in a large bowl for 5 minutes. Fluff up with a fork, then stir in the remaining 40g uncooked quinoa along with the extra-virgin olive oil, feta, lemon zest and most of the herbs (reserve some to garnish). Taste and season. 

4. Heat the oven to 190°C/170°C fan/gas 5. Pour the lamb mixture into a 1 litre ovenproof dish, then spoon over the quinoa crumble. Cook for 20-25 minutes until the topping is golden and the sauce is bubbling. Scatter over the pomegranate seeds and reserved herbs to serve.

Tips

If you have some wine open (red or white), add a glug to the pan in step 2.
The chillies add flavour rather than heat, so don’t be put off if you’re not a fan of spicy food. If you’re not keen on lamb mince use beef mince instead.

To Drink

A Spanish red, especially a young tempranillo or garnacha, is a lively match.

Kaftah / Minced Meat Kebabs Recipe

Serves 4

Kaftah is traditionally molded onto skewers to make a kind of minced meat Sausage but you can just as easily shape it into patties or meat balls to either grill or cook over the stove, preferably in a non-stick pan.

Ingredients

2 medium onions, peeled and quartered
50g flat-leaf parsley (1/4 bunch), leaves only
600g minced lamb, preferably from the shoulder
1 tsp Adonis Kaftah Spices
Sea salt
2 medium onions, thinly sliced
2 tbsp coarsely chopped flat-leaf parsley
2 tbsp Adonis sumac
1 tbsp lemon juice
1 tbsp extra virgin olive oil
1 large pita bread, opened at the seam

Cooking instructions

Put the onion and parsley in a food processor and process until finely chopped. Transfer to a mixing bowl; add the minced lamb, Adonis kaftah spices and salt . Mix well with your hands until well blended. Taste and adjust the seasoning if necessary. Divide the meat into 12 equal portions.

Pre-heat your grill to high, or prepare a charcoal barbecue.

Roll each portion of kaftah into a ball. Place one ball of kaftah in the palm of your hand, take a long skewer, preferably a flat one as the meat will hold better onto it, and start wrapping the meat around the skewer, squeezing it upwards, then downwards to bind it around the skewer in the shape of a long sausage. Grill for 2-3 minutes on each side, or until the meat is done to your liking.

Mix the ingredients for the salad garnish together. Season with salt and Adonis Sumac to taste. Arrange the two layers of pita, one on top of the other, rough side up. Spread the garnish over the bread. Then slide the kaftah off the skewers onto the salad garnish. Serve immediately.

TURKISH FLATBREAD WITH LAMB AND TOMATOES (LAHMACUN) RECIPE

Bake these Turkish spiced lamb and tomato flatbreads on a heated pizza stone in the oven so that the crust and topping cook evenly.

SERVES 4-6

Ingredients

1 tsp. sugar
1 (1⁄4-oz.) package active dry yeast
2 cups flour, plus more
1 1⁄2 tsp. Kosher salt, plus more
1⁄4 cup extra-virgin olive oil
3 tbsp. tomato paste
1 tbsp. minced flat-leaf parsley
1⁄2 tsp. cayenne pepper
1⁄4 tsp. ground cumin
1⁄4 tsp. sweet paprika
1⁄8 tsp. ground cinnamon
3 oz. ground lamb
2 cloves garlic, minced
1 plum tomato, grated
1 small onion, grated
1⁄2 serrano chile, stemmed, seeded, and minced

Instructions

Combine sugar, yeast, and 3⁄4 cup water heated to 115˚ in a small bowl; let sit until foamy, about 10 minutes. Combine flour and salt in a bowl and make a well in the center. Add yeast mixture and stir to form a dough. Transfer dough to a lightly floured surface; knead until smooth, about 6 minutes. Transfer dough to a lightly oiled bowl and cover with plastic wrap. Let dough rest until doubled in size, about 1 hour. Punch down dough, divide into 4 portions, and roll each portion into a ball. Transfer dough balls to a floured baking sheet. Cover with a damp tea towel and let rest for 45 minutes.

Meanwhile, make the topping: In a large bowl, combine oil, tomato paste, parsley, cayenne, cumin, paprika, and cinnamon and stir vigorously with a fork. Stir in lamb, garlic, tomatoes, onions, and chiles and season with salt; set topping aside.

Put a pizza stone in bottom third of oven and heat oven to 475°. Working with one dough ball at a time, use a rolling pin to roll dough into a 10" disk. Brush off excess flour and transfer dough to a piece of parchment paper. Spoon 3–4 tbsp. topping onto dough and using your fingers, spread topping evenly to edges. Season with salt. Holding parchment paper by its edges, transfer to baking stone. Bake until dough is golden brown and topping is cooked, 6–8 minutes. Repeat with remaining dough and topping; serve warm or at room temperature.

Kibbeh labanieh recipe

Preparation time: 45 minutes
Serves: 6 
Level: Intermediate

Ingredients

Kibbeh paste
1 kg white Bulgur
1 kg ground lamb (Habra)
2 red onions, finely chopped
1/4 teaspoon dukkah spice
Aleppo pepper
pinch of cumin

For boiling
Bay leaves
1 cinnamon stick
5 cardamom
Salt

Meat filling
1 kg lamb meat, coarsely ground
1/4 cup pine nuts, fried
2 tbsp butter
1/4 teaspoon dukkah spice
1/4 teaspoon black pepper
1/4 teaspoon of cinnamon powder 

Butter and mint filling
100 grams butter
1/2 teaspoon garlic, crushed
1/2 teaspoon dry mint
salt (optional)

Labanieh
1 kg lamb shanks
aromatic vegetables to cook meat
3 kg yogurt 
1/4 cup short grain rice
250 grams butter
2 tbsp garlic, crushed
2 tbsp dry mint
3 tbsp cornstarch

Directions

Melt 100 grams of butter in a saucepan, then add lamb shanks. Saute until golden brown.

Add salt, aromatic vegetables, cover with water until boiling. Cover the saucepan and let it boil on low heat for 90 minutes.

Meat filling: Melt butter in a saucepan, then add the meat filling, saute until the meat is well cooked. Add spices pine nuts and set aside to cool.

Butter and mint filling: In a bowl mix butter, garlic, mint and salt then place in a plastic bag. Form mixture into a roll then place it in the fridge until it cools. Cut into small cubes.

For boiling Kibbeh: In a saucepan add water, salt, bay leaves, cinammon and cardamom. Let it boil.

Mix the white bulgar with the rest of the kibbeh paste ingredients. Knead until you get a smooth dough.

Shape Kibbe paste into balls about 10 grams. Form a hole in the middle of the ball then fill the hole with 1 teaspoon of meat filling and a cube of butter and mint filling then close it, forming an oval shape kibbeh with pointed ends. Set aside on a tray.  
Note: moisturize your hands in cold water as you work in order to give a smooth finish to the kibbeh paste.

Place kibbeh in the boiling water for 1 minute.

In a saucepan add yogurt, salt and cornstarch. Stir well. Cook on low heat. Stir the yogurt continuously in the same direction until it boils and starts to thicken then add the remaining butter. 

Take one liter of meat broth and put it in a saucepan on low heat then add rice, garlic and mint. Simmer until rice is cooked well. Pour over Yogurt sauce and stir.

Add lamb shanks. Before serving drop the kibbeh balls in the yogurt. Do not stir. Remove saucepan from heat. Serve immediately.

Za'atar lamb cutlet platter with dips recipe

Za'atar lamb cutlet platter with dips

0:10 Prep | 0:10 Cook | 6 Servings | Easy

Coles
Taste.com.au

For the perfect spring platter serve up these succulent Middle Eastern infused lamb cutlets.

Ingredients

18 Coles Australian lamb cutlets, french trimmed
3 wholemeal pita breads
1 tablespoon olive oil
Coriander leaves, to serve
200g beetroot dip
200g hummus
200g eggplant dip

Za'atar

1 tablespoon sesame seeds
2 teaspoons cumin seeds
1 teaspoon ground paprika
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon dried marjoram (optional)

Method

Step 1 Preheat a barbecue grill or chargrill on medium.

Step 2 To make the za'atar, combine the sesame seeds, cumin, paprika, thyme, oregano and marjoram in a small bowl.

Step 3 Place lamb in a large bowl. Sprinkle over the za'atar and toss to combine. Cook on grill for 2 1/2 mins each side for medium or until cooked to your liking. Transfer to a platter and cover with foil. Set aside for 5 mins to rest.

Step 4 Meanwhile, lightly brush the pita breads with oil. Toast the pita breads on the barbecue for 2 mins or until toasted.

Step 5 Arrange the lamb on a large serving platter. Top with coriander. Serve with the dips and bread.

Lamb Meatball Gyros With Yogurt and Mint - Real Simple Mag Recipe

Lamb Meatball Gyros With Yogurt and Mint

By pewpew1982
Photo by flower7
From food.com

Prep Time: 25 mins
Total Time: 50 mins
Servings: 4

"This is a recipe from the Jan 2008 Real Simple Magazine. So yummy looking,. Make sure you use a thick greek yogurt, it makes all the difference. If for some reason you are put off by it or can't find it, sour cream will substitute fine (but sour cream makes me go :/ )"

Ingredients

1 lb ground lamb
1/4 cup golden raisin, chopped
1/4 teaspoon ground cinnamon
kosher salt and pepper
1/2 cup breadcrumbs
1 large egg, beaten
1 bunch scallion, sliced ( white and light green parts)
4 pieces flat bread
1/2 cup Greek yogurt
2 tablespoons of fresh mint

Directions

1. Place an oven rack in the second-highest position and heat broiler.
2. Combine the lamb, raisins, cinnamon, 1 1/2 teaspoons salt, 1/4 teaspoon pepper, the bread crumbs, egg, and three-quarters of the scallions in a large bowl.
3. Shape the mixture into golf ball?size meatballs and place on a foil-lined baking sheet.
4. Broil, turning once, until cooked through, 6 to 8 minutes total.
5. Divide the flat bread among individual plates and top with the meatballs, yogurt, mint, and the remaining scallions.

Turkish Gozleme with Minced Lam Recipe

Prep time 30 mins
Cook time 45 mins
Total time 1 hour 15 mins

Turkish Gozleme with Lamb - savoury homemade flatbreads from scratch filled with ground lamb, spices, herbs and feta cheese. Crazy good!

Author: Joanna Cismaru

Serves: 4

Ingredients

For Dough

2¼ cup all purpose flour
½ tsp salt
½ cup plain Greek yogurt
½ cup water

For Filling

1 tbsp olive oil
1 small onion, chopped
2 cloves garlic, minced
½ lb ground lamb
1 tbsp tomato paste
1 tsp ground coriander
1 tsp smoked paprika
2 tsp ground cumin
salt and pepper to taste
6 oz frozen spinach, thawed and chopped
½ cup fresh mint, chopped
2 green onions, chopped
½ cup fresh parsley, chopped
½ cup feta cheese, crumbled
1 medium tomato, chopped
lemon wedges and olives to serve

Instructions

1. Combine the flour and salt in a large bowl. Make a well in the center and stir in the yogurt and water. Continue mixing with a spoon until everything is well combined. If the dough is too dry adjust by adding a bit more water, start with a tablespoon at a time.
2. Flour your work surface and knead the dough for about 3 minutes, or until smooth and elastic. Cover with plastic wrap or a clean tea towel and set aside.
3. In a medium skillet, heat the olive oil over medium heat then add the chopped onion and garlic. Saute onion and garlic for 3 to 4 minutes or until the onion is soft and translucent.
4. Add the ground lamb to the skillet and break it up with a wooden spoon. Cook for about 4 to 5 minutes, until browned. Stir in the tomato paste, coriander, paprika, cumin, salt and pepper. Add the spinach, stir everything together and cook for another 2 minutes. Let the meat mixture cool slightly.
5. In the meantime divide the dough into 4 equal portions. Roll each piece into a rectangle that's about 12x10 inches.
6. Spoon about 3 tbsp of the lamb mixture in the middle of the rectangle and spread it out a bit. Add some fresh mint, green onions, fresh parsley, ¼ of the crumbled feta, and some chopped tomato. Fold over the edges of the dough to seal. Repeat with remaining dough pieces.
7. Spray a large skillet with cooking spray and heat over medium heat. Depending on the size of your skillet, add 1 or 2 of the gozleme and cook on each side for about 3 to 4 minutes or until golden brown and crisp. Spray more cooking spray as needed.
8. Cut each gozleme in half diagonally and serve with lemon wedges and olives.

Notes
Another alternative to making these if you do not want to make your own dough, is to use tortillas and make them just like you would make quesadillas, should save you time.

Nutrition Information
Serving size: 1 gozleme Calories: 501 Fat: 13.4g Saturated fat: 5.3g Unsaturated fat: 0.0g Trans fat: 0.0g Carbohydrates: 63.8g Sugar: 4.8g Sodium: 616mg Fiber: 5.0g Protein: 30.3g Cholesterol: 70mg

Source: jocooks.com

Baked Lebanese Kibbe Recipe

Baked Lebanese Kibbe

Yield 4 to 6 servings | Time 1 hour 20 minutes

The Middle Eastern way with ground lamb, or beef, for that matter, is in combination with cracked bulgur wheat and onion. There are hundreds of ways to turn this delicious mixture into kibbe, little football-shaped savory treats sold and eaten everywhere and made daily in homes throughout the region. (There are other kinds of kibbe, too, like fish, but that’s another story.) For a less labor-intensive version, kibbe can also be baked like a flat cake. It makes an extraordinarily fragrant meatloaf, adorned with long-cooked caramelized onions and pine nuts, to be eaten hot, warm, cold or reheated.

Ingredients

1 cup fine-grain bulgur
1 pound lamb shoulder, ground fine
¼ cup grated onion
1 teaspoon cumin seeds, toasted and ground, or 1 teaspoon ground cumin
Pinch cayenne pepper
Salt
pepper
3 tablespoons olive oil, plus more for oiling the pan
2 cups sliced onions, 1/4-inch thick
½ cup pine nuts, lightly toasted
Greek-style yogurt, for serving

Preparation

1. Rinse the bulgur well, then cover with cold water and soak for 20 minutes. Drain well.
2. Put the drained bulgur, lamb, grated onion, cumin and cayenne in a large mixing bowl. Season with 2 teaspoons salt and 1/2 teaspoon pepper. Mix well with your hands to distribute the seasoning. With a wooden spoon, beat in about 1/2 cup ice water. The mixture should be smooth and soft.
3. Heat the olive oil in a cast-iron skillet over medium heat. Add the onions and fry gently, stirring occasionally, until they soften, about 5 minutes. Season generously with salt and pepper. Raise the heat and add 1/4 cup of the lamb mixture. Continue frying, allowing the meat to get crumbly and the onions to brown nicely, another 10 minutes or so. Stir in the pine nuts and taste. Let cool to room temperature.
4. Heat the oven to 350 degrees. Lightly oil a shallow 9-by-13-inch baking dish, then press half the remaining lamb mixture evenly over the bottom of the pan. Spread half the onion-pine nut mixture over the meat. Add the rest of the meat to the pan, patting and pressing it with wet hands to make a smooth top. If desired, score the top with a sharp paring knife to make a traditional diamond pattern at least 1/2-inch deep.
5. Bake uncovered for 35 to 45 minutes, until the top is golden. Spread with the remaining onion-pine nut mixture. Serve warm, at room temperature or cool, with a dollop of yogurt.

Source: cooking.nytimes.com

Lamb Kebabs in Pomegranate-Walnut Marinade (Kebab-e Torsh) Recipe

Lamb Kebabs in Pomegranate-Walnut Marinade (Kebab-e Torsh)

Serves 6

This sweet-and-sour kebab is from Gilan Province in northern Iran, where people like their food extra tart. Before grilling, brush off the extra marinade, because it can burn and leave charred flakes on the meat. You can also make these kebabs using beef sirloin, fish, chicken, or vegetables. Start the recipe the day before you plan to serve it so that the kebabs can marinate overnight.

Ingredients

2 lbs. lamb tenderloin or boneless shank or neck, cut into 1-1/2-inch chunks
1 cup walnuts
3/4 cup pomegranate molasses
2 cloves garlic, crushed
2 Tbs. grapeseed oil
1 cup loosely packed fresh flat-leaf parsley, plus extra chopped for garnish
Sea salt and freshly ground black pepper

Directions

Place the meat in a large casserole dish. In a food processor, grind the walnuts, pomegranate molasses, garlic, and olive oil into a puree. Add the parsley and pulse into small bits. Pour the marinade over the meat and toss well. Cover and refrigerate overnight.

If using wooden or bamboo skewers, soak them in salty water for a couple of hours before grilling. Thread 3 or 4 pieces of meat onto each skewer 1/4 inch apart, leaving 2 inches of space at the end. Discard the marinade. Brush or wipe extra marinade from the skewers. Leave the meat out while you heat the grill so it can come up to room temperature (no more than 45 minutes total).

Prepare a hot grill.

Lightly oil the grill and grill the kebabs for 6 to 8 minutes, turning occasionally. When done, the meat should be slightly charred on the outside and very pink on the inside. Transfer to a serving platter and season with salt and pepper. Garnish with parsley and serve.

Source: Fine Cooking

Grilled Lamb Kebab Salad with Cucumber, Tomatoes & Pita Recipe

Grilled Lamb Kebab Salad with Cucumber, Tomatoes & Pita

Serves 4 as a main course

Main-dish salads are summer's answer to the one-bowl weeknight meal. They're super easy to put together, and in this case, the lamb salad is light but complete. It's also a great alternative for those nights when you want a juicy, meaty salad, but need a break from beef.

Ingredients

6 Tbs. fresh lemon juice
2 large cloves garlic, mashed or crushed through a garlic press
1-1/4 tsp. ground allspice
3/4 tsp. kosher salt; more as needed
3/4 tsp. freshly ground black pepper
1/2 cup plus 2 Tbs. extra-virgin olive oil
2 lb. boneless lamb leg or shoulder meat, trimmed well and cut into 1-1/2-inch cubes (to yield about 1-1/2 to 1-3/4 lb.)
1 small head romaine lettuce, washed, dried, and torn or cut into large bite-size pieces (about 6 cups)
1 large cucumber, peeled, seeded, and cut into large dice
2 tomatoes, cut into large dice
1 cup packed mint leaves (from about 21/2 to 3 oz. mint sprigs), roughly chopped
2 pita breads, 5 to 6 inches in diameter

Directions

Heat a gas grill to medium. In a small bowl, whisk the lemon juice, garlic, allspice, salt, and pepper. Whisking constantly, drizzle in 1/2 cup of the oil. Toss the lamb pieces in a medium bowl with 2 Tbs. of the vinaigrette. Thread the lamb onto three or four metal skewers; sprinkle with salt.

Combine the lettuce, cucumber, tomatoes, and all but about 2 Tbs. of the mint in a large bowl. Using a knife, split the pitas and pull the sides apart. Brush the pita halves with the remaining 2 Tbs. oil. Grill until crisp and charred in places, 30 to 60 seconds per side, and transfer to a plate.

Grill the lamb, turning the skewers every 90 seconds or so, until cooked to medium, 6 to 8 min. Remove from the grill and let the lamb rest for 5 minutes. Meanwhile, rip the pitas into large bite-size pieces, add to the bowl with the vegetables, and toss. Slide the lamb off the skewers and cut each cube in half. In a medium bowl, toss the lamb with 3 Tbs. of the vinaigrette (whisk to recombine first).

Toss the vegetables with the remaining dressing and season to taste with salt and pepper. Portion the vegetables onto four plates. Top the salads with the lamb and sprinkle with the remaining mint. Serve immediately.
Serving Suggestions

Toast some extra pitas and serve with Garlic-Yogurt Sauce.

nutrition information (per serving):
Size : based on four servings, Calories (kcal): 657, Fat (kcal): 44, Fat Calories (g): 397, Saturated Fat (g): 8, Protein (g): 38, Monounsaturated Fat (g): 30, Carbohydrates (mg): 29, Polyunsaturated Fat (mg): 4, Sodium (g): 471, Cholesterol (g): 100, Fiber (g): 6,

Source: Fine Cooking
Photo: Scott Phillips

How to make lamb biryani recipe

Lamb Biryani

Preparation time: 30 minutes
Serves: 2
Level: Medium

Ingredients

2 tbsp vegetable oil
2 onion (thinly sliced)
3 garlic cloves
4 cardamom pods
Nutmeg (ground)
1 stick cinnamon (Crushed)
1 tablespoon mixture of garlic with ginger and green chili
¼ teaspoon turmeric
½ teaspoon garam masala powder
curry leaves
½ teaspoon salt
½ teaspoon black pepper
1 tomatoes (chopped)
¼ cup fresh pineapple (chopped)
2 tbsp cashew paste
3 tbsp yogurt
1 tbsp coriander (chopped)
2 tbsp mint
1 teaspoon cumin powder
1 kg lamb (cut)
½ lemon (juice)
2 cups basmati rice

Directions

Rice
Boil the rice with garam masala and curry leaves.

Drain rice

Add fried onions and roasted cashews, raisins and some of the pineapple chunks. Stir the mixture and set aside.

To serve
Place meat in a deep bowl. Add basmati rice. Sprinkle with fried onions, parsley, and chopped coriander. Place some tomato slices on the sides.

Lamb biryani
Heat oil in a saucepan. Add onion, cardamom, nutmeg, cinnamon and ginger mixture. Stir mixture for few seconds.

Add the onion and stir the mixture until the onion wilts

Add the turmeric, masala powder, salt and pepper and stir the mixture well.

Add tomato and pineapple mixture and stir well again for a few seconds.

Add the cashew paste and stir the mixture for one minute on medium heat.

Add the meat (which has already cooked with garam masala) and lemon juice. stir until the meat is completely covered with the mixture.

Sprinkle the mixture with some fried onion, cashews and raisins.

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Lebanese biryani rice recipe

Lebanese biryani rice

Preparation time: 60 minutes
Serves: 3
Level: Medium

Ingredients

3 cups rice
300 grams of lamb, minced
1 onion, chopped small
2 tbsp oil
3 tbsp butter
1 tsp meat spices
1/2 tsp of cinnamon powder
1 tsp seven spices
black pepper
1/4 teaspoon sweet spices

Directions

In a saucepan, heat oil and 3 table spoons butter, add onion and stir until golden brown then add meat. Stir well and add spices.

Add washed and rinsed rice to the meat and stir gently.

Add boiled water. Leave it until rice absorbs the water.

Let it cook on low heat for 10 minutes.

Place rice in a serving dish. Garnish with fried almonds and pine nuts.

Serve with biryani sauce.

Source: Lebanese Recipes

Honey-Braised Lamb Shanks Recipe

Lamb shanks are braised for hours in a sumptuous sauce of honey, almonds, and raisins in this centuries-old Moroccan dish served at the restaurant Mansouria.

SERVES 4

INGREDIENTS

¼ olive oil
3 tbsp. unsalted butter
4 lamb shanks, frenched, if desired
Kosher salt and freshly ground black pepper, to taste
1 large white onion, finely chopped
1 cup golden raisins
2 tbsp. ras el hanout (available at The Spice House, or make your own)
¼ tsp. crushed saffron threads
1 stick cinnamon
1 cup blanched whole almonds
⅔ cup honey
Toasted sesame seeds, to garnish

INSTRUCTIONS

1. Heat oil and butter in an 8-qt. Dutch oven over medium-high heat. Season lamb generously with salt and pepper, and cook, turning as needed, until well browned all over, about 12 minutes. Transfer lamb to a plate; set aside.

2. Add onion to pot, and cook, stirring, until soft, about 4 minutes. Add raisins, ras el hanout, saffron, and cinnamon, and cook, stirring, until fragrant, about 2 minutes. Add lamb, almonds, honey, and 3 cups water, and bring to a boil; reduce heat to medium, and cook, partially covered, until lamb is very tender, about 3½ hours. Divide shanks and sauce among serving plates, and sprinkle each with sesame seeds.

Source Saveur magazine November 2012 issue

More from the Hummus Recipes Kitchen:

Baked kibbeh (kibbeh bil sayneeyeh)
Moroccan vegetables with halloumi
Lamb and apricot kofta kebabs
Spiced koftas with lemon and houmous
Spicy Kofte
Lamb Chops with Tahini Sauce Recipe

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Baked kibbeh (kibbeh bil sayneeyeh) recipe

 The Hummus Recipes Kitchen (The Home of Middle Eastern Food Recipes) invites you to try Baked kibbeh (kibbeh bil sayneeyeh) Recipe.  Enjoy the good taste of Middle Eastern Food and learn how to make Baked kibbeh (kibbeh bil sayneeyeh).

Kibbeh, the national dish of Lebanon, is an emulsification of the freshest minced lamb and burghul (cracked wheat), with essential "seven spices" (baharat). In the old days, Lebanese women would pound the meat and burghul in a mortar and pestle, then knead in the spices, a process which can be excruciatingly exhausting. Kibbeh can be eaten raw (kibbeh naye). It’s similar to steak tartare and popular in Lebanon. Another common form is kibbeh qrass, whereby the kibbeh mixture is molded into small, hollowed balls, stuffed with filling and then fried. This recipe is kibbeh bil sayneeye, or baked kibbeh.

Serves 12
Preparation 25min
Cooking 1hr
Skill level Mid

By
Bethany Kehdy

Ingredients

1 large onion, quartered
1 kg minced lamb (see Note)
350 g very fine burghul, soaked in water for 1 hour, drained
¼ cup baharat or allspice (see Note)
2 tsp ground nutmeg
2 tsp ground cinnamon
2 tbsp salt
olive oil, for drizzling
fattoush salad, to serve

Filling

1 tbsp ghee or olive oil
2 large onions, cut into rings
80 g pine nuts
500 g minced lamb (see note)
1 tbsp baharat or allspice (see Note)
salt and pepper, to season

Yoghurt dressing

500 g Greek-style yoghurt
60 ml (¼ cup) water
2 garlic cloves, pounded to a paste
1 large cucumber, thinly sliced
20 mint leaves, finely chopped
1 tsp lemon juice
salt, to season 

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
 
Instructions

Makes 4

Soaking time 1 hour

To make the yoghurt dressing, combine all the ingredients in a bowl. Cover and refrigerate until needed.

To make the filling, place a large frying pan over medium heat. Add the olive oil and onions and cook for 2–3 minutes or until soft. Add the pine nuts and cook for another 2–3 minutes or until almost golden. Now add the minced lamb and cook for 7–8 minutes or until browned. Stir in the spice and season with salt and pepper.

To make the kibbeh paste, place the quartered onions in a food processor and process until almost pureed. Add the minced lamb, one-quarter at a time, and combine well. Now add the drained burghul, 1 cup at a time, and process until well combined. Add the spices and salt, and give it a final whiz, about 2-3 minutes. The result should be a smooth emulsified paste.

Preheat the oven 180˚C. Divide the kibbeh paste into 8 even portions. Lightly grease 4 x 21 cm round baking dishes and evenly spread 1 portion of the kibbeh paste over the base of each dish. Evenly spread the meat filling on top. Now cover with 1 portion of the remaining kibbeh paste, creating a final layer. Using a knife, cut diagonal lines into the top layer, creating diamond shapes, then divide into 6 even slices. Create a small hole in the centre and drizzle all over with the olive oil (this gives it a nice golden brown colour as well as adding a bit of flavour).

Pop in the oven and cook for 45 minutes or until golden brown. Alternatively, pop it under the grill for the last 6–8 minutes for an extra-crispy top layer.

Pour the yoghurt dressing over each slice and serve with fattoush salad.

Note
• Ask your butcher for lamb mince made from the leg of lamb.
• Baharat (also known as seven spices) is a Lebanese spice mixture available from Middle Eastern food shops. Or use even proportions of ground black pepper, cloves, ginger, cinnamon, coriander, cardamom and cumin.

Recipe from Dirty Kitchen Secrets by Bethany Kehdy, with photographs by Sarka Babicka. 

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Moroccan vegetables with halloumi
Lamb and apricot kofta kebabs
Spiced koftas with lemon and houmous
Spicy Kofte
Lamb Chops with Tahini Sauce Recipe
Middle Eastern Carrot Salad Recipe 

Save and share Baked kibbeh (kibbeh bil sayneeyeh) recipe

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Lamb and apricot kofta kebabs recipe

 
The Hummus Recipes Kitchen (The Home of Middle Eastern Food Recipes) invites you to try Lamb and apricot kofta kebabs Recipe.  Enjoy the good taste of Middle Eastern Food and learn how to make Lamb and apricot kofta kebabs.

Serves 4
5 mins to prepare and 20 mins to cook
545 calories / serving

Ingredients

1tbsp sunflower oil
1 medium onion, peeled and very finely chopped
2 garlic cloves, crushed
½tsp hot chilli powder
400g lean lamb mince
2tsp harissa paste
10 ready-to-eat apricots, finely chopped
½tsp ground cinnamon
½tsp flaked sea salt
freshly ground black pepper
4 tesco plain pitta breads, split
shredded baby gem lettuce, to serve
thinly sliced red onion, to serve
sliced tomatoes, to serve
150g free from natural soya yogurt
7g fresh mint, leaves finely chopped
7g fresh coriander, leaves finely chopped
flaked sea salt

Heat the oil in a small non-stick frying pan, add the onion and cook over a low heat for 5 minutes or until softened, stirring regularly. Add the garlic and chilli powder and cook for a further minute, stirring. Tip into a large bowl and leave to cool for 10 minutes. Add the minced lamb, harissa paste, apricots, cinnamon and salt to the cooled onion and garlic. Season with lots of freshly ground black pepper and mix well until all the ingredients are thoroughly combined.

Divide the mixture into 12 portions and roll into balls. Push three balls onto a long metal skewer leaving 1cm between each ball. Repeat with three more skewers and the remaining balls to make four kofta skewers in total. Preheat the grill to its hottest setting. Place the skewers onto a rack over a grill pan lined with foil. Cook under the grill for 10-12 minutes, turning every few minutes, until the lamb is nicely browned and cooked through. While the koftas are cooking, mix all the ingredients for the herb sauce together in a small bowl.

Put the koftas to one side. Warm the pitta breads on a baking tray under the grill for 1-2 minutes on each side. Open out and fill with shredded lettuce, sliced red onion and tomatoes. Divide the koftas between the warmed pitta breads. Spoon over the herb sauce and serve.
 
From Tesco Real Food 

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Spiced koftas with lemon and houmous
Spicy Kofte
Lamb Chops with Tahini Sauce Recipe
Middle Eastern Carrot Salad Recipe
Swiss Chard with Chickpeas and Couscous Recipe  
Crudités with White Bean Hummus Recipe   

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One pot Moroccan lamb with eggs recipe

 
The Hummus Recipes Kitchen (The Home of Middle Eastern Food Recipes) invites you to try One pot Moroccan lamb with eggs Recipe.  Enjoy the good taste of Middle Eastern Food and learn how to make One pot Moroccan lamb with eggs.

Ingredients

1 onion
1x500g pack minced lamb
2tbsp olive oil
1 garlic clove, minced
1tbsp ginger, grated
1tsp ras el hanout (morocan spice mix)
1x400g tin chopped tomatoes
4 eggs
handful mint leaves, chopped
couscous, to serve

Grate half the onion and add to a bowl with the lamb. Season well and mix together. Use your hands to shape into 12 small balls, each about the size of a golf ball. Finely chop the remaining onion.

Heat the oil in a large, deep frying pan. Add the meatballs and cook for about 3 minutes on each side until golden all over. Then add the chopped onion, garlic and ginger to the pan and cook for a couple more minutes until softened.

Stir in the ras el hanout, then pour over the tomatoes and 200ml (7fl oz) water. Bring to the boil, then simmer for 20 minutes until the meatballs are cooked through.

Make 4 little hollows in the mixture and crack an egg into each one. Cover the pan with a lid or piece of tin foil and leave the eggs to poach for about 5 minutes, until the whites are cooked.

Scatter over the mint and serve with some crusty bread or couscous.

If serving vulnerable groups, elderly people, babies, toddlers, pregnant women and people who are unwell, cook until the whites and yolks are solid.

From Tesco Real Food 
 
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Spicy Meatballs in Pomegranate BBQ Sauce 
Moroccan meatballs with herb couscous 
Moroccan lamb meatballs with harissa & couscous 
Middle Eastern meatballs with coriander leaves 
Turkish Ground-Lamb Pizzas 
Barbecued lamb with Lebanese garlic sauce 

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Barbecued lamb with Lebanese garlic sauce recipe

 The Hummus Recipes Kitchen (The Home of Middle Eastern Food Recipes) invites you to try Barbecued lamb with Lebanese garlic sauce Recipe.  Enjoy the good taste of Middle Eastern Food and learn how to make Barbecued lamb with Lebanese garlic sauce.

To Prep 0:30
To Cook 0:50
INGREDIENTS 16
DIFFICULTY EASY
SERVINGS 6

Ingredients 

1.5kg boned lamb shoulder
2 teaspoons allspice
1/3 cup olive oil
1 baby cos lettuce heart, trimmed, leaves separated
400g tomato medley mix, halved
1 Lebanese cucumber, halved, sliced
1/2 small red onion, thinly sliced
1/2 cup torn fresh mint leaves
1/4 cup lemon juice
Lebanese bread, warmed, to serve

Lebanese garlic sauce 

6 garlic cloves, peeled, roughly chopped
1 teaspoon sea salt
1/4 cup lemon juice
1 egg white
1 cup rice bran oil
2 tablespoons iced water

Method

Step 1
Place lamb in a shallow glass or ceramic dish. Add allspice and 1/4 cup oil. Rub to coat lamb all over. Cover. Refrigerate for 2 hours, if time permits.

Step 2
Make Lebanese garlic sauce: Place garlic, salt and 1 tablespoon lemon juice in a food processor. Process, scraping down sides often, until garlic is finely chopped. Add egg white. Process until smooth. With motor operating, gradually add half the oil in a slow steady stream. Then gradually add remaining lemon juice in a slow steady stream, followed by remaining oil. Gradually add iced water. Process until mixture is white and fluffy. Spoon into a bowl. Cover. Refrigerate until required.

Step 3
Preheat a barbecue chargrill (with hood) on medium-low. Cook lamb, fat-side down, for 15 minutes. Turn lamb. Cook, with barbecue hood closed, for 30 to 35 minutes for medium or until cooked to your liking. Transfer to a plate. Cover loosely with foil. Stand for 10 minutes.

Step 4
Combine lettuce, tomato, cucumber, onion and mint in a bowl. Place lemon juice and remaining oil in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine. Drizzle dressing over salad. Toss to combine.

Step 5
Slice lamb. Serve with salad, Lebanese bread and garlic sauce.

 Notes

Cook's note: The garlic sauce makes double the amount you'll need, but can't be halved because of the egg white.

Lebanese garlic sauce: This Lebanese garlic sauce is known as toum, the Arabic word for garlic. It's particularly good with chicken, but also works with meat and vegetables.

Preparation time excludes 2 hours refrigeration time.

Nutrition

Energy 3660kJ    
Fat saturated 12.90g
Fat Total 46.20g    
Carbohydrate Total 52.20g    
Dietary Fibre 4.70g
Protein 59.80g    
Cholesterol 167.00mg
Sodium 880.00mg    

All nutrition values are per serve.
Super Food Ideas - August 2013 , Page 14
Recipe by Claire Brookman

Photography by Andrew Young    

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Rack of lamb with a parsley and garlic crust recipe

 
The Hummus Recipes Kitchen (The Home of Middle Eastern Food Recipes) invites you to try  Rack of lamb with a parsley and garlic crust Recipe.  Enjoy the good taste of Middle Eastern Food and learn how to make Rack of lamb with a parsley and garlic crust.

Preparation time:10 minutes
Cooking time: 20 minutes Serves 2

 
Ingredients

12 oz/350 g rack of lamb, trimmed
1 tablespoon olive oil
1 tablespoon butter
1 bunch of fresh parsley
3 fresh mint sprigs
2 garlic cloves
4 tablespoons fresh breadcrumbs
2 tablespoons pomegranate molasses
salt and pepper

Preparation

Preheat the oven to 350°f/180°c/Gas Mark 4. Rub the lamb with the olive oil and season with salt and pepper. Melt the butter in a skillet or frying pan, add the lamb, and cook over medium heat, turning frequently, for 2 minutes until browned on all sides. Transfer the lamb to a roasting pan and put it into the oven for 5 minutes, then remove and let rest. Meanwhile, make the crust. Put the parsley, mint, and garlic into a food processor and process until finely chopped and combined, then add the breadcrumbs, and pulse until combined. Tip out onto a plate. Brush the meat with the pomegranate molasses, then roll it in the herb and breadcrumb mixture. Return it to the oven and cook for another 10 minutes or a little longer if your prefer your meat well done. Remove from the oven and let rest for 10 minutes, then serve.

Source: The Lebanese Kitchen Cookbook by Salma Hage's   

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Save and share Rack of lamb with a parsley and garlic crust recipe

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Kabab Koobideh Recipe

The Hummus Recipes Kitchen (The Home of Middle Eastern Food Recipes) invites you to try  Kabab Koobideh Recipe.  Enjoy the good taste of Middle Eastern Food and learn how to make  Kabab Koobideh.

4 Servings

Ingredients:

500 grams ground lamb or beef
2 large onions (grated)
1 large egg (beaten)
4 medium tomatoes
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon sumac (optional)

Directions:

Mix meat, onions, egg, salt and pepper well and leave in the refrigerator overnight (or for several hours).

Press the meat around long, thick metal skewers and shape evenly. Thread whole tomatoes on another skewer. Barbeque each side for about five minutes, turning frequently. If skewers are not available or barbequing is not possible, kabab-e koobideh can be shaped into long, thin portions on aluminum foil and grilled at high temperature in the oven. The oven should be pre-heated and kabab-e koobideh should be placed as high as possible near the source of the heat.

Serve with hot Polow (Chelow) or on middle-eastern bread. If serving with rice, some sumac may be sprinkled on top. If kabab-e koobideh was made in an oven, the juice from the kabab can be poured on rice or bread.

Source: www.iranchamber.com 

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Lemon and oregano lamb kebabs recipe
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Save and share Kabab Koobideh Recipe

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