Worldy Wednesday

Today’s Worldly Wednesday comes from Abla Amad’s cookbook, Abla’s Lebanese Kitchen. I’m a massive fan of chickpeas so was looking forward to this one. I probably skimped a bit of seasonings as it lacked a little flavour, but I’d give it another go to make sure as it’s a good one for me to make earlier in the day and have A1 reheat for dinner for the family when I am at work!

Abla's Lebanese Kitchen

Rice with chickpeas and lamb (Riz bi dfeen) Serves 6-8

½ cup (100g) dried chickpeas, washed and drained

750g lean lamb fillets, cut into 2cm cubes, or 4 lamb shanks

1 ½ teaspoons salt

6-8 pickling onions, peeled or 2 onions, quartered

2 cups (400g) long-grain rice, washed and drained

1 teaspoon ground cumin

½ teaspoon freshly ground black pepper

½ teaspoon ground allspice

20g butter (optional)

Natural yoghurt (optional), to serve

  • Cover the chickpeas with water and soak overnight. Next day, drain.
  • Place the meat in a saucepan with ½ teaspoon of the salt and enough water to cover. Bring to the boil over high heat, then drain and wash the meat under cold running water. Return the meat to the pain with 2 litres of clean water.
  • Cover and boil over high heat for 30 minutes. (If using lamb shanks, strip the meat from the bones and return the meat to the pan.) Add the chickpeas and onions, then reduce the heat and to low and cook, covered, for 1-1 ½ hours or until the meat is tender.
  • Stir in the rice, cumin, pepper, allspice and remaining salt, then cover and cook over low heat for 15-20 minutes or until the rice is cooked.
  • Stir in the butter (if using) and serve hot with yoghurt to the side, if desired.

Rice with chickpeas and lamb

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Comments

  1. Oh my goodness! I love Lebanese cuisine and I have all of these ingredients in my pantry right now. Thank you for this!

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