Lebanese Lamb and Rice
"I got this recipe from a Jordanian friend of mine. The rice mixture(without the lamb and after it has been cooked) can also be stuffed into baking hens before baking. It's delicious served with Pita bread, hummus and Mediteranian olives."
- Ready In:
- 1hr
- Ingredients:
- 9
- Serves:
-
4-6
ingredients
- 1 yellow onion, chopped
- 2 tablespoons butter
- 1 cup rice
- 2 cups water
- 1⁄8 cup pine nuts
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon allspice
- salt
- 1 lb ground lamb
directions
- Brown lamb in a bit of butter and set aside.
- Saute' onion in rest of butter, until tender.
- Add the rice, then saute' until rice is barely golden brown.
- Add the water, pinenuts, cinnamon, allspice, cooked lamb and salt.
- Bring to boil, cover and reduce heat to low, cook 30 minutes or until rice is done.
- NOTE: This can be used with lamb that is cut up in bite size pieces also.
- If there is a bone in the lamb, you can add more flavor to the dish by browning the bone and letting it cook with the rice, then remove the bone when serving the dish (but of course you know that).
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Reviews
-
Hi, we loved this. I took the advice and watched my cinnamon, used mixed nuts. Absolutely easy and lovely to make! -
Made this along with hummus and pita with a salad. I used almonds (had them on-hand) and ground beef rather than lamb. My family and I enjoyed it, but next time, I'll cut the cinnamon down to 1/4 teaspoon as it tended to overpower the dish (may be that my cinnamon was overly strong). Thanks, now I won't have to send my husband across town to buy take-out to get my fix of Lebanese. -
We're a family of 3, from the UK. We don't use "cup" measurements here, so I used the same amount of rice that I'd usually cook (which is about 3 cups' worth I reckon), and I followed the rest of the recipe exactly. Still, there seemed an awful lot of mince in the mixture, so I'll cut the mince by half next time - yes, there'll be a next time because it was gorgeous!!! -
Tasty easy recipe. The amount of cinnamon was just right for my taste. I recommend topping this dish with lots of freshly chopped flat-leaf parsley. It looks pretty on a platter.
RECIPE SUBMITTED BY
L. Duch
Forrest City, Arkansas
I'm 41y/o wife and mother of 2. I've been a nurse for 20 years. We live in a small town in Arkansas. My passion is cooking. I love to cook anything and everything. Luckily my family is adventerous in their eating habits, so I have lots of fun trying new things out on them. I also like camping, traveling, gardening,water sports and collecting recipes. I like getting to know other people from other parts of the world. We have 5 pets, 2 dogs and 3 ferrets. My worst pet peeve is when people stick their nose up at a dish before trying it, because they know a certain ingredient is in it. I know everyone has different tastes, but picky eaters just don't know what they are missing when they turn down a dish they havent even tried.
