ARABIC STYLE RICE WITH LAMB MEAT
I learned this delicious recipe from my mother. It is used widely in the Arab countries. It great for Holidays or any occasion. Ground Beef can be used but there is nothing like Lamb meat. This Recipe is excellent with Roast Lamb or Turkey. It is easy to cook and family members love it and always serve seconds. It tastes great with Pine (Pignoli) nuts.
Provided by Hommus
Categories Long Grain Rice
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Brown lightly lamb meat in butter.
- Add salt and spices and stir for 2 minutes.
- Add two cups rice, stir and add the 3½ boiling Chicken Broth and mix well.
- Bring to Boil.
- Cover and simmer for 20-25 minutes or until rice is tender and water is absorbed.
- Let cool for ½ hour and put in large serving dish and ready to serve.
- You can serve with natural plain yogurt if desired.
- (optional).
- in the meantime rice is cooling saute ½ cup pine nuts (pignoli nuts)in 3-4 tbs. olive oil or vegetable oil until light brown.
- Decorate rice and meat dish with the sauted pine nuts and serve.
Nutrition Facts : Calories 466.5, Fat 14.2, SaturatedFat 7.1, Cholesterol 88, Sodium 1349.8, Carbohydrate 50.1, Fiber 0.9, Sugar 0.6, Protein 31.2
LAMB CHOPS & MIDDLE EASTERN RICE
What can I say, other than this is an EASY and wonderful tasting way to make lamb chops. The Middle Eastern Rice goes very well with the lamb chops, and can also be used to compliment other dishes as well.
Provided by Alan Leonetti
Categories Lamb/Sheep
Time 45m
Yield 2-4 serving(s)
Number Of Ingredients 23
Steps:
- FOR THE LAMB CHOPS: Season chops with all of the above and place in broiler.
- When the tops are browned, turn the chops, season the other side, and broil that side until browned.
- Transfer to a serving dish and serve.
- FOR THE MIDDLE EASTERN RICE: Prepare the rice as directed on the box.
- Add the 2 tablespoons of butter, the cumin, the raisins, the aniseed, the sugar, the salt and pepper to taste, lime juice and the cooked rice.
- Stir in the eggs and continue stirring until the eggs are mixed into the rice and the eggs are solidified.
- Remove from heat and add the crushed toasted sunflower seeds or pine nuts.
- Fluff with a fork, transfer to a serving dish, and serve.
HASHWEH ("RICE STUFFING") MIDDLE EAST, PALESTINE
This is a VERY YUMMY rice stuffing recipe that is most commonly used in the Middle East. It is used to stuff lamb, chicken, and just about anything else you want! I will be posting recipes that will call for "hashweh"! *This recipe calls for lamb meat to be finely chopped, but I normally just use hamburger meat and it turns out AWEOMSE! :) Also, just a personally preference, but this really tastes great with both the almonds and the pine nuts! Enjoy!
Provided by Palis Favorites
Categories < 60 Mins
Time 35m
Yield 6-8 , 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Brown meat lightly in butter. Add rice, salt, and spices. Stir for 2 minutes.
- Add 3 1/2 cups of hot water. Bring to boil. Cover and simmer over low heat for 25 minutes.
- Add the sauteed pine nuts and/or blanched almonds. Mix well. Mixture is ready to stuff lamb, chicken, etc.
- This can be also served seperately. If you are going to do this instead of stuffing a chicken, etc., simmer it 5 more minutes or until rice is very tender.
- *I also add one 20 oz. can of chick peas to this recipes, adding it the same time I add the pine nuts and almonds, and it turns out just wonderful! Enjoy!
Nutrition Facts : Calories 625, Fat 34.8, SaturatedFat 10.8, Cholesterol 80.3, Sodium 1072.6, Carbohydrate 55, Fiber 2, Sugar 0.9, Protein 23.4
MIDDLE EASTERN LAMB AND RICE WITH APRICOTS
An "Americanized" method of cooking this typical middle eastern dish. From Maria Luisa Scott and Jack Denton Scott's "Rice : More than 250 Unexpected Ways to Cook the Perfect Food". Posted for ZWT3
Provided by Acerast
Categories One Dish Meal
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Melt 2 Tablespoons butter in a medium saucepan over medium heat.
- Stir in the rice and cook for 2 minutes.
- Add the water and the teaspoon of salt.
- Bring to a boil, lower the heat, stir with a fork, cover and simmer for 15 minutes or until the rice is tender, but still somewhat al dente and most of the liquid has been absorbed.
- In a large frying pan, over medium heat, melt the remaining butter and brown the lamb evenly. Add more butter if needed.
- Add the garlic and season with salt, pepper, nutmeg, and cumin; cook for 5 minutes.
- Barely cover with water and simmer, covered for 20 minutes.
- Add the apricots and currants and cook, covered for 20 minutes, or until lamb is just tender.
- Taste for seasoning, adding salt and pepper, if needed.
- Meanwhile, preheat the oven to 350°F.
- In a casserole, arrange alternating layers of rice, with any of the liquid it was cooked in, with layers of the lamb and the liquid it was cooked in, ending with a layer of rice.
- Cover and bake for 15 minutes.
- Serve from the casserole.
Nutrition Facts : Calories 637.4, Fat 36.5, SaturatedFat 18.1, Cholesterol 112.2, Sodium 542.6, Carbohydrate 53.3, Fiber 2.5, Sugar 13.7, Protein 23.6
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