Khouzi Ala Timman Iraqi Lamb Shanks And Rice Gluten Free Recipes

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KHOUZI ALA TIMMAN (IRAQI LAMB SHANKS AND RICE) (GLUTEN-FREE)



Khouzi Ala Timman (Iraqi Lamb Shanks and Rice) (Gluten-Free) image

Very good scaled-down version of the Arab Iraqi specialty of A Whole Lamb stuffed with rice. Adapted from The Complete Middle East Cookbook by Tess Mallos. Serve with Recipe #366129 with or without using stock.

Provided by UmmBinat

Categories     Stew

Time 2h30m

Yield 4 serving(s)

Number Of Ingredients 11

6 lamb shanks
cold water
1 dried lime (noomi, loomi, 1 strip of lemon rind may be used)
1 large onion, finely chopped
1/4 cup olive oil
1 teaspoon baharat (Baharat Aka Middle East Mixed Spices - the Real Mix)
1/2 teaspoon turmeric
2 cups canned tomato puree (I always sweeten with 3/4 Tbls brown sugar)
salt & pepper
1/4 cup raisins (optional, I recommend)
1 lemon, juice of (optional I think it just adds more to the flavor, which is good.)

Steps:

  • Rinse lamb shanks and place in a large pot with cold water to just cover the meat.
  • Add the noomi or lemon rind and bring slowly to a boil, skimming as required.
  • In another pan gently fry the onion in the olive oil until transparent.
  • Then add the bahrat & turmeric and fry for a further one minute.
  • Add tomatoes, approximately 1 1/2 tsp salt and some pepper to taste and raisins if using.
  • When lamb shank liquid is well skimmed and simmering, add the tomato mixture.
  • Cover and simmer gently for 1 1/2-2 hours until meat is very tender. Towards the end of cooking, place the lid on an angle so that the liquid can reduce to a thick sauce and sqeeze the optional lemon.
  • Arrange lamb shanks on a bed of Timman >>> Recipe #366129 pour over sauce and serve with a salad and khoubiz (flat bread).

IRAQI HALWA OF TOASTED RICE FLOUR (HALAWAT TIMMAN) (GLUTEN FREE)



Iraqi Halwa of Toasted Rice Flour (Halawat Timman) (Gluten Free) image

This has a lovely flavour. Nice with a cup of tea when craving something sweet. I think this is a very old Iraqi recipe. Here is what Nawal Nasrallah author of, Delights from the Garden of Eden has to say about it. "A simple rice sweet enjoyed with a spoon. It is important to toast the rice to perfection, as this will give the dessert a delicate golden hue and a wonderful aroma. She is of Iraqi decent. Modified slightly from her recipe.

Provided by UmmBinat

Categories     Dessert

Time 30m

Yield 4 , 4 serving(s)

Number Of Ingredients 8

1/2 cup white sugar
2 1/2 cups water
1 1/2 tablespoons butter
1/2 cup rice flour
1/2 teaspoon freshly ground cardamom
1/2 tablespoon rose water (I prefer Iranian, rose waters vary greatly in quality)
hand full slivered almonds, toasted in a dry pan
1/2-1 teaspoon crushed pistachio nut, to almost a powder (optional)

Steps:

  • Dissolve white sugar and water in a pot and boil for 5 minutes.
  • In another pan melt butter and fold in rice flour. stir constantly until rice starts to change colour and emit a pleasant aroma, about 10 minutes.
  • Take pots off heat and gradually pour syrup into flour, stirring all the time with a wire whisk to prevent lumping.
  • Return pot to heat and continue cooking, stirring frequently, until mixture thickens, about 15 minutes. Add freshly ground cardamom and rose water 5 minutes before it is done.
  • Spread onto plates and garnish top with toasted almond slivers & crushed pistachio nuts (the green of them in mainly for looks so I just use a tiny bit).
  • Enjoy!

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