Meat Dishes

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Kofta with Burghul or Kafta Khashkhash topped with sauce ready to serve.

Kofta with Burghul (Kafta Khashkhash) is made with burghul. It might surprise you that it is classified as kofta or kafta although it does not include parsley like traditional kofta. Khashkhash means poppy but actually, it has no relation to the ingredients, however, the verb it derives from khashkhash means rattle or crackle, since this kafta has to be grilled therefore, it could be an explanation: crackles as it cooks over an open fire?

Once the kofta or kafta is cooked, each piece is wrapped with a grilled aubergine slice, topped with a spicy tomato sauce then served. Therefore, three main components make this dish: the Kofta or Kafta mixture, grilled aubergine slices and tomato sauce. It may seem lengthy, but in fact, it is easy, the kofta or kafta mixture as well as the tomato sauce can be prepared ahead of time

Serves 4

Ingredients

For the kofta or kafta khashkhash

100g /4oz fine burghul

One medium onion.

500g/ 1lb 2oz minced lamb or beef.

2 cloves of garlic peeled and crushed to a paste.

1 tbsp fresh chopped oregano (optional).

1 tbsp olive oil and extra to brush the kafta if needed.

A couple of Lebanese bread.

For the aubergines

About 700g/ 1½ lbs large aubergines washed, skin on.

A little olive oil to wipe the grill or griddle.

For the sauce

2 tbsp olive oil

1 medium onion finely chopped

3 cloves of garlic peeled and thinly sliced

1 pepper (any colour) medium sliced

400g / 14oz tin of chopped tomatoes

300-400ml/ 10-14fl oz water

About 90g / 3½ oz fresh coriander, washed, dried then roughly chopped

Seasoning

Salt to taste &freshly milled black pepper

Allspice, ground cumin, ground coriander and ground cinnamon,

Chilli powder (if you like it hot)

Equipment:

Food processor. 12 long metal skewers. Ridged grill or griddle: not essential only for ridged look

Method

Preparing the kofta or kafta khashkhash

Before making the kafta, soak the burghul for about 20 minutes squeeze dry then use.

Quarter the onion then process to fine in the food processor. Next, add in the meat and season with salt, freshly milled black pepper, 1 tsp of each ground cumin, ground coriander, allspice, ½ tsp of ground cinnamon, ½ tsp chilli powder (if using it) and crushed garlic. Process briefly to mix, then add the burghul together with the chopped oregano (if using), 1 tbsp olive oil and process again until all the ingredients are thoroughly combined, and you have a paste like mixture. Taste and adjust if necessary. Transfer the mixture into a bowl and pop it in the fridge to rest for half an hour before using it. In fact, kafta mixture can be done a few hours ahead of time and kept in the fridge until ready to grill.

Shaping the kofta or kafta khashkhash

First, have a small bowl of water to moisten your hands when needed. Divide the kafta mixture into 12 equal balls. Now, put one ball in the palm of your hand (lightly wet) and holding one skewer in the other hand, wrap the meat around it. Lightly, squeeze the kafta upwards and downwards to distribute it evenly, leaving gaps on both ends of the skewer. Tuck the edges neatly, then place on a rack ready to go under the grill or on the barbecue. Repeat the process with the rest of the kafta balls.

Grilling the kofta or kafta khashkhash

Preheat the grill or barbecue, for either method, use medium heat. Now, open up the bread and put on a plate, keep handy. Grill or barbecue the kafta for about 6-8 minutes turning it from time to time until all sides are cooked, if you notice it is dry, brush with oil. Once done to your satisfaction, slip the skewered kafta inside the bread. Gently, Press the top bread layer over and pull out the skewers leaving the meat warm inside the bread.

Kofta with Burghul or Kafta Khashkhash on the BBQ

Kofta with Burghul or Kafta Khashkhash on the BBQ

Removing the skewer from the kofta

Removing the skewer from the kofta

Grilling the aubergines

Wipe the griddle with a little oil and start preheating it. Wash the aubergines then cut the stems off and discard, slice them lengthways about 1cm or ½inch  thickness. Grill the aubergine slices on both sides until slightly charred and cooked. Keep warm.

Aubergine slices on the griddle.

Aubergine slices on the griddle.

Cooking the sauce

Heat the oil in a medium sized saucepan then tip in the chopped onions and cook for about 2 minutes, next stir in the garlic and cook for one minute before adding the sliced peppers, chopped tomatoes and water, stir to mix and bring to the boil. Reduce the heat and simmer, for about 20 minutes, until the sauce is smooth and slightly thickened: not too much, season with salt, freshly milled black pepper, ½ tsp of ground cumin and chilli (1 tsp if you like it hot). Taste and adjust if needed, take off the heat. This sauce can be made ahead of time and simply re-heated, adding the chopped coriander last.

Serving the Kofta with Burghul or Kafta Khashkhash

Allow 3 pieces per person.

Put one slice of aubergine into the serving plate, top with 1 kafta and roll, repeat the process with the two remaining pieces. Pour over the warm tomato sauce and serve with Lebanese bread. This is the traditional way of serving Kafta Khashkhash, however, it is also delicious eaten with any type of potato salad (see my recipe to follow).

Kofta rolled in Aubergine

Kofta rolled in Aubergine

Kofta with Burghul or Kafta Khashkhash topped with sauce ready to serve.

Kofta with Burghul or Kafta Khashkhash topped with sauce ready to serve.

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Stuffed Artichoke Hearts fresh out the oven ready for the table.

Stuffed Artichokes Mehshi Ardi Chowkee are a bit of a variation on the classic dish but make an elegant dinner without being too heavy. I used frozen artichoke hearts which come shallower than the fresh ones left whole for stuffing. They are literally heart shaped appropriately, so they fit in the baking tray. Their advantage is that they have a great texture and are time saving.

Looking through the different brands of frozen artichoke hearts, I realised that they require defrosting before use, then treat them as fresh, so please check the instructions written on the packaging. Some frozen artichokes might be partially cooked before the freezing process, if so, the cooking time should be reduced by half.

If you choose to prepare the artichoke hearts by yourself and leave them whole, then I suggest to increase the quantity of the minced meat to 200g/ 7oz.

The following website shows how to prepare fresh globe artichokes whole for stuffing.

http://www.thekitchn.com/how-to-prepare-an-artichoke-ho-108587

Serves 4

Ingredients for Stuffed Artichokes Mehshi Ardi Chowkee

400 g/ 14 oz frozen artichoke hearts (net weight)

165 g/ 5½ oz minced lamb

1½  tbsp vegetable oil

1 large/ medium onion peeled then finely chopped

Seasoning: salt & freshly milled black pepper

½ tsp allspice

1 tsp ground cinnamon

30 g/ 1¼ oz toasted pine nuts

A dab of softened butter

For the sauce

450 ml/ 15 fl oz vegetable stock made with stock cubes and kept at room temperature

40 g/ 1½ oz butter

20 g/ ¾ oz flour

2-3 tbsp lemon juice or to taste

2 tbsp chopped fresh coriander (optional)

 

Equipment. Pyrex baking dish, large enough to fit all the Artichoke Hearts.

Method 

  1. Thaw the artichoke hearts according to instructions on the package.
  2. Rinse briefly the defrosted artichoke hearts then drop them in boiling water, bring to the boil then lower the heat and simmer for about 12 minutes until semi-tender. Drain then, when cool enough to handle pat dry on kitchen paper.
  3. Prepare the stuffing, in fact you could do that the day before. Heat up the oil in a medium-sized deep frying pan and sauté the chopped onions for 2 – 3 minutes then mix in the meat, stirring from time to time to break the lumps. Cook until the meat is browned. Season with all the prepared spices, taste and adjust, give it a good stir and mix in the toasted pine nuts before switching off the heat.
Part boiled Artichoke Hearts ready for stuffing

Part boiled Artichoke Hearts ready for stuffing

Making the sauce.

Using a medium heat, melt the butter in a medium-sized pan, when it starts to foam, add the flour and stir continuously for one minute. Gradually, pour in the stock and bring slowly to the boil whisking all along with a balloon whisk until the sauce has thickened so you have a smooth velvety texture. Next, turn the heat to its lowest and leave the sauce to simmer for three minutes, stirring occasionally, at the same time adding the lemon juice along with seasoning. Taste and adjust if necessary. If using coriander which I think nicely sharpens the lemony taste, stir it in last after switching off the heat.

Assembling the dish.

Pre-heat the oven to 190ºC/ 375ºF. Meanwhile, grease the baking dish with the softened butter, pour in enough sauce just to cover the base. Now, leaving enough room on the sides to pour the remaining sauce, arrange as well as you can fit artichoke hearts, the rest can be added later. Top generously each artichoke heart with filling, you may need to press the filling gently with a spoon to make it hold firmly. Next, slowly tip the sauce through the gap until finished. Lastly, arrange the remaining hearts in any gaps and top them with the remaining filling. Cover the dish and pop it in the oven, bake for 20 minutes then remove the cover and bake for five more minutes then take it out and it should be ready.

Stuffed Artichoke Hearts with sauce ready for the oven.

Stuffed Artichoke Hearts with sauce ready for the oven.

Stuffed Artichoke Hearts the last five minutes in the oven.

Stuffed Artichoke Hearts the last five minutes in the oven.

Stuffed Artichoke Hearts fresh out the oven ready for the table.

Stuffed Artichoke Hearts fresh out the oven ready for the table.

Serve while bubbling hot with freshly cooked vermicelli rice.

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I tend to make the individual dough circles slightly thicker than the ones with Zaatar because I think it suits the minced meat topping. However, this is a personal preference, therefore, it is up to you.

Makes about 8 medium ones or 6 (if you prefer them slightly thicker)

Ingredients.

For the dough:

Follow the same amount and instructions as the ones for Manaeesh bi Zaatar

For the topping

  • 240g/ 8½ oz minced lamb
  • Salt to taste & freshly milled black pepper
  • 1 tsp ground allspice
  • ½ tsp ground cinnamon
  • 1 medium onion finely chopped
  • 2 medium tomatoes finely chopped
  • 1 or 2 chillies (depending how hot you like it) finely chopped (optional)
  • 1 tbsp lemon juice
  • 2 tbsp pine nuts (optional)

To serve

  • Lemon wedges
  • Pickled cucumbers cut into thin slices (optional)
  • Plain yoghurt (optional)

Method

    1. Prepare the bread dough as for Manaeesh bi Zaatar
    2. As for the topping, except for the pine nuts, thoroughly mix all the ingredients until well combined, you may need to use your hands to achieve that. Taste and adjust if necessary. Keep aside until the dough is ready to bake.
    3. When the resting time for the dough circles is up and they are ready to bake, uncover them and dimple the surface of each one with your fingertips to prevent it from puffing up during baking. Cover generously the top of each dough circle with the meat mixture leaving about 1cm / ½ inch gap around the edges. If you are using pine nuts, scatter a few on each circle, pressing down gently with the back of a spoon. Next, slide the dough circles with their baking parchment onto the hot baking sheets, you may need to do them in batches. You have to be quick when you open the oven, as it is very important to maintain the same temperature all the time.
    4. Bake for about 8 minutes, the edges should be slightly golden and the top bubbling hot with the pine nuts turning a golden brown colour. Transfer to a wire rack and serve hot or warm.

NB. Lahm b’Ajeen freezes well.

As the title indicates, once the dish is cooked, you tip it upside down and you will get a delicious unusual savoury cake. The basic recipe consists of aubergines, minced meat and rice. However, you can omit the meat and turn it into a scrumptious vegan and vegetarian dish, the recipe for this can be found at the end of this article. Although the preparation takes time, nevertheless, it is an easy dish to cook and well worth it. In fact part of the dish can be prepared in advance likewise the aubergines and the meat or chickpea mixture. One word of advice, make sure to soak the rice for 30 minutes before assembling the dish so it will be thoroughly cooked.

It is a popular dish across the Levant, therefore you might have seen or tasted different versions of it.

Serve 4

Ingredients.

· 1 kg / 2lb 2oz aubergines preferably the large beefy ones

· 1 large onion finely chopped

· 450 g / 1lb lean minced lamb

· 60 g / 2 ¼ oz pine nuts (optional)

· 400 g / 14 oz tomatoes slightly ripened (optional)

· 2 red or yellow peppers (optional)

· Vegetable oil

· Salt & freshly milled black pepper, ground allspice and cinnamon.

· 175 g / 6 oz rice

· 400 ml / 14 fl oz water

· 60 g / 2 ¼ oz flaked almonds (optional)

· You also need a non-stick pan, not too deep, roughly 18 cm (7 inches) diameter the bottom lined with baking parchment, a medium-large frying pan and another medium one.

Method

  1. Wash the aubergines then cut the stems off and discard. I like to keep the skin on, but you don’t have to if you don’t like it. Slice the aubergines into circles about 1cm (½ inch) thick, then layer them in a colander, sprinkling each layer with salt. Cover with a plate to which you add heavy weights (tins of beans or tomatoes will do), the idea is to drain out the bitter juices. Leave it for an hour, then rinse off the salt and juices under tap water and pat dry on absorbent papers. Pour enough oil into the frying pan and heat up using a medium setting, fry the aubergines until golden brown on both sides, you may need to do that in batches and top up the frying pan with more oil. Remove onto a plate layered with absorbent papers, so most of the excess fat can be absorbed.
  2. Next, using a medium setting, heat up about 1 tbsp vegetable oil or less (depending on the fat content of the meat) in a medium frying pan, add the minced meat and onions. Keep stirring as you fry, separating the lumps until the meat is well cooked and turns to a brown colour together with the onions. Stir in the pine nuts a few minutes before the finishing time. Take off the heat, season with salt and freshly milled black pepper, 1 tsp of each cinnamon and allspice, taste and adjust if necessary.
  3. Deseed and cut the peppers lengthways into strips 1½ cm (¾inch) wide, brush with a little oil and season with salt and pepper. Using high setting, grill them until the edges just start to blacken slightly, turning them once. Keep aside.
  4. Skin the tomatoes and slice them into circles about ½ cm (¼ inch).
  5. Before you start assembling, make sure that you soaked the rice for ½ hour. This will help to ensure that it cooks thoroughly.
  6. To make sure that the finished ‘cake’ does not stick, line the bottom of the saucepan with a circle of baking parchment.
  7. Spread half of the meat mixture over the bottom of the pan that you have lined with baking parchment. Top it with about two thirds of the aubergines, also tucking them against the sides of the pan. Layer the peppers (if using) on top. Next, drain the rice and spread it over the peppers or aubergines, cover evenly with tomatoes (if using). Add the second half of meat and finish off with the remaining aubergines.
  8. Season the 400 ml of water with ¼ tsp of each salt, pepper, allspice and cinnamon. Pour slowly into the pan, and gently press a plate inside the pan, it helps to compress the cake to keep its shape. Cover with the lid and cook over medium heat for about 20 minutes, by which time, the water should have been absorbed and the rice grains have become swollen. Switch off the heat and leave the pan to stand for 10 minutes.
  9. Meanwhile, toast the almond flakes (if using). Moisten a small frying pan with a little vegetable oil and using medium heat setting, shake in the almond flakes until they turn golden, be watchful because they tend to burn quickly. Keep them aside.
  10. To serve, use a shallow serving dish (preferably round) slightly larger than the pan. Remove the small plate from the top of the cooked cake. Next carefully run a palette knife around the sides of the pan to loosen the cake. Make sure your hands are protected because the pan will still be very hot. Now, turn the plate over covering the pan. Finally, while firmly holding the plate with one hand and the pan handle with the other turn the whole thing upside down and place on the table. Give the pan a slight shake or tap with a wooden spoon and the cake should separate from the pan. Carefully lift off the pan and you should be left with the cake on the plate, the baking parchment may stick to the bottom of the pan.
  11. Top the cake if you like with the toasted almond flakes and serve hot with green herby salad. Beetroot salad also goes nicely with it.
    Aubergine Cake

    Aubergine Cake

My Vegan version is as follows:

For the ingredients

· 1 kg / 2 lb 4 oz aubergines preferably the large beefy ones

· 3 large onions finely sliced

· 425 g / 15 oz can of chickpeas in water

· 75 g / 3 oz pine nuts (optional)

· 400 g / 14 oz tomatoes slightly ripened

· 2 peppers: red and yellow

· Vegetable oil

· Salt & freshly milled black pepper, ground allspice and cumin (cumin goes well with chickpeas).

· 175 g / 6 oz rice

· 400 ml / 14 oz water

· 75 g / 3 oz flaked almonds

Procedure

1. Prepare and cook the aubergines as described for the meat version above.

2. Heat up about 3 tbsp vegetable oil in a large frying pan, add the onions and fry stirring occasionally until they soften. Add pine nuts and stir fry for a couple of minutes. Drain the chickpeas and add them to the mixture, cook for another 5 minutes. Switch off the heat and season with salt, pepper, and 1 tsp of each ground allspice and cumin.

3. For the rest of the procedure follow as for the meat Aubergine Cake substituting the chickpea mixture for the meat.

It is one of my favourite dishes for the sweetness of fresh peas and carrots mixed with the juices from the meat and flavoured with orange peel, gives this wintery dish a distinguished taste. If you can’t find fresh peas, substitute with frozen ones. The other good thing is that this dish works well for vegetarians and vegans, simply, omit the meat and for more flavour add garlic. This dish is usually served with plain rice, another tip is that it shouldn’t come out too ‘saucy’, the amount of water I recommend is fine, however, if using tinned tomatoes which tend to be more watery, reduce the amount.

 

If you are interested to know more about peas and carrots, here are 2 suggested websites:

 

http://www.whfoods.com/genpage.php?tname=foodspice&dbid=55

 

http://www.great-workout.com/nutrition/vegetables/carrot-nutrition-facts.cfm

 

Serves 4

 

Ingredients.

 

  • 1tbsp vegetable oil
  • 1 large onion finely chopped
  • 300g / 11oz lean lamb meat cut into small cubes
  • 300g / 11oz carrots peeled and diced into small cubes
  • 4 cloves of garlic peeled and smashed (optional)
  • Peel of 1 small orange
  • 150ml / 5fl oz water (or vegetable stock if omitting meat)
  • 450g / 1lb fresh ripe tomatoes skinned or the equivalent of tinned chopped tomatoes,
  • Seasoning: salt to taste, freshly milled black pepper plus ½ tsp ground allspice
  • 500g / 1lb 2oz fresh or frozen peas

 

Method.

 

  1. To skin the fresh tomatoes, simply drop them in boiling water, leave them for one minute for the large ones, and 30 seconds for the smaller ones, then remove with a slotted spoon onto a plate, to cool slightly. Slip off the skin and chop.

 

  1. Heat up the oil in a deep medium sized pan. Stir fry the chopped onion for 1 minute then add meat, season with and cook until it is lightly browned. Mix in the carrots, garlic if using, orange peel and cook for another 5 minutes, stirring occasionally. After that, add chopped tomatoes followed by the water or vegetable stock (if omitting the meat), and bring to the boil, cover and simmer for about 15 minutes, after which you mix in the peas. If you are cooking frozen peas, you may need to increase the heat to boiling point before dropping them in. Simmer for another 15 minutes or until the peas are cooked. Taste and adjust seasoning if necessary.  

 

  1. Discard orange peel and serve hot with plain rice.

Although the title indicates Festive Chicken, you can also use turkey. Like in the West, the Lebanese eat both, depending on their preferences. Once cooked, the bird is usually presented on a serving platter surrounded by the glistening cooked rice, a layer of golden toasted nuts is scattered on top and that I believe is what gives it the special festive look.

 

When cooking a chicken, make sure that the bird is basted at regular intervals (depending on its size), so in the end you have a juicy succulent bird with a lovely bronzed skin. Also to achieve a thorough cooking of the chicken, allow 20 minutes per 450 gm / 1lb plus 20 minutes extra.

 

 

Serves 4

 

Ingredients

 

·         1 medium chicken (about 1.5kg / 3¼ lb weight), preferably free-range

·         35 g/ 1 ¼ oz butter softened at room temperature

·         About 150 ml /  5 fl. oz water

·         1 tbsp vegetable oil, plus 2 tsp extra

·         1 medium onion finely chopped

·         225 g /  8 oz long grain white rice (eg Basmati rice)

·         425 ml / 14¾ fl oz chicken stock

·         50 g / 2 oz of each pine nuts, blanched almonds and pistachio nuts

·         450 g / 1 lb plain yoghurt (optional)

 

Seasoning:

 

·         Salt and freshly milled black pepper

·         1 tsp ground allspice

·         1 tsp ground cinnamon

                       

                     Utensils     

 

·         You also need a deep roasting tin wide enough to fit the chicken.

·         A non-stick medium sized saucepan

·         A medium frying pan

 

Method

 

1.      Pre-heat the oven to 180°C / 350°F. Rinse the chicken under tap water and pat dry with a kitchen paper. Rub the butter all over the chicken then season generously with salt and pepper. Now, pour about 150 ml / 5 fl. oz water into the roasting tin and place the chicken, cover tightly with foil and transfer to the oven on the centre shelf.

 

2.      Bake for about 1¾ hours basting the chicken three times with its juices. To test the chicken, prick the thickest part of the thigh with a skewer, if the juices run clear then it is cooked. If they are pink, put it back into the oven for a further 15 minutes before testing again and continue to do this until the juices run clear. Just half an hour before the finishing time, tip most of the juices from the chicken into a heat-proof jug, leaving sufficient amount to keep the chicken moist, pop the chicken back into the oven, uncovered this time, to give it a crispy golden colour. Put the jug in the fridge, while you make a start with the rice.

 

3.      Heat up the oil in a medium saucepan using a medium heat, sauté the chopped onion for about two minutes. Add the minced meat to the mixture, stirring from time to time and breaking any lumps. Half way through add the pine nuts, cook well until the meat is lightly browned. Now, stir in the rice, season with salt, pepper, ground allspice and cinnamon, cook for another two minutes. By this stage the fat in the jug should have separated leaving you with the jelly at the bottom of the jug. I prefer to remove the fat and to perhaps use it for something else later. Then top up the remaining jelly with hot water if necessary to make up the amount required for the chicken stock. Add this to the rice mixture and give it a good stir, bring it up to a gentle boil then lower the heat to a simmering point, cover the pan and let it cook for about 10 minutes. Once the time is up, take the lid off and cover the pan with a kitchen towel, let it stand for about 10 minutes.

 

4.      Heat up 2 tsp of vegetable oil in a medium sized frying pan, sauté the almonds and pistachio nuts until the almonds reach a toasted golden colour.

 

5.      There are 2 ways of serving. Transfer the rice into a serving dish creating a depression in the middle where you place the bird. Scatter the warm nuts on top of the rice and take the dish to the table where you carve and serve. Place the yoghurt on the table, so people can help themselves. The other way is instead of carving at the table, you simply divide the chicken into the required portions and place them on top of the rice.

This is a basic stuffing that requires three ingredients: rice, minced meat and pine nuts. The mingling of flavours inside the roasting chicken gives this stuffing a moist succulent taste. However, in order to achieve a better texture, it is advisable to soak the rice before stuffing the cavity.

 

The quantity below is suitable for a medium chicken (about 1.5 kg / 3¼ lb), serving four people.

 

Ingredients

 

·         100 g / 4 oz long grain white rice

·         75 g / 3 oz lamb minced meat

·         30 g / 1 ¼ oz pine nuts

 

Seasoning:

·         salt & freshly milled black pepper

·         1 tsp ground allspice

·         ½ tsp ground cinnamon

 

Method

 

·         Soak the rice in water for about 15 minutes, drain and keep in the colander.

·         Tip the minced meat into a suitable sized bowl, season then add pine nuts, the drained rice and mix well. The stuffing is now ready.

It is an authentic Lebanese dish, quite suitable for the sharp chill of autumn. The burghul is added last thus allowing lamb meat, chickpeas, onions and spices to mingle together. This in fact is what gives it such a distinctive taste.

 

Serves 4

 

Ingredients.

 

  • 120g / 4½ oz chick peas soaked overnight in water with ½ tsp of bicarbonate of soda. Alternatively, use tinned chickpeas.
  • 1 tbsp vegetable oil
  • 550g / 1¼ lb lamb neck fillet (or any lean part) cut into large cubes
  • 3 medium onions  quartered or the equivalent amount of shallots
  • 2 cinnamon sticks 6.5cm /2½ inches long each
  • 1.5 litres / 2½ pints water
  • 275g /10 oz coarse bulgar wheat / burghul
  • Salt &freshly milled black pepper
  • 1 ½ tsp ground allspice
  • 450g / 1lb plain yoghurt to serve

 

Method.

 

  1. Rinse chickpeas with fresh water, transfer into a large saucepan (large enough to take at later stage the meat – onions mixture), cover with water (3 times their amount) and add 1 tsp of salt. Using a high heat setting, bring to the boil removing any scum, then reduce the heat, cover and simmer for half an hour checking occasionally.
  2. While chickpeas are cooking, heat up the oil in another non stick saucepan or deep frying pan and brown the meat to seal it, season with freshly milled black pepper, then stir in the onions and sauté for 1 minute. Now transfer the mixture onto a plate covered with kitchen paper to drain excess fat.
  3. By that stage the chickpeas should have been boiling for half an hour or a little over, a time suitable to add the meat-onions mixture. Top up with some boiling water, increase the heat and boil for 5 minutes, check whether any scum needs removing, then reduce the heat. Give everything a good stir and simmer for 50 minutes or until both chickpeas and meat are done and the cooking liquid is reduced to about 650ml / 1 pint 2 fl oz.
  4. Discard cinnamon sticks, season with allspice, taste the sauce and adjust seasoning if necessary. Add in the burghul, give it a good stir and let it simmer gently until the burghul is cooked and the liquid is absorbed. It takes roughly 15-20 minutes, the burghul should be swollen and tender.
  5. Let it stand covered for 5 minutes before serving. Some cooks prefer to cover the pan with a kitchen towel to absorb the steam and achieve a perfect texture.
  6. Serve hot topped with well chilled yoghurt, as the contrast of hot versus cold gives this dish an unusually succulent taste.

 

At home, mother used to serve this dish with an additional side one: Beetroot Salad (Salatit Shmandar: See Salads Section) which I think works well.    

 

Facts. Did you know?

 

  • Bulgar wheat or burghul is high in fibres and carbohydrate and low in fat.
  • It is rich in “B” vitamins, iron, phosphorous and manganese.

 

Find out more on: http://www.sunnylandmills.com/health.html

Lahem or lahmeh means meat as a generic term. However, when we say lahem meshwi, we refer to lamb meat because that is what it traditionally was. Having said that and although the recipe title indicates lamb, a beef steak cubed and barbecued tastes equally nice. I use a very simple marinade based on olive oil and a herb, as for the meat, I go for a neck fillet or diced leg of lamb or beef rump steak. The choice is yours but make sure you select a nice tender cut.

 

Serves 4

 

Ingredients

 

·         750 g / 1 ½ lb lamb meat like neck fillet or leg. Alternatively, you could use beef rump steak.

·         Freshly milled salt and black pepper

·         1 tbsp ground allspice

·         50 ml / 2 fl oz extra virgin olive oil

·         1 tbsp dried or 2 tbsp fresh rosemary. Alternatively you could use the same amount of fresh thyme

·         250 g / 9 oz  onions preferably shallots but big ones will do.

 

You also need a medium sized glass or Pyrex dish.

 

To serve

 

·         450 g / 1 lb plain yoghurt

·         Lebanese or Arabic bread. Alternatively use pitta bread.

 

Method

 

  1. Cut the meat into suitable sizes for the skewers, trimming away excess fat. Transfer into the glass or Pyrex dish. Season with salt, pepper and allspice, add the rosemary (or fresh thyme) followed by the olive oil and mix well. Leave to marinate at room temperature for 2 hours. You can also prepare it the day before and leave it in the fridge overnight.
  2. When you are ready to cook, fire up the barbecue or pre-heat the grill to a medium setting. Rinse and quarter the onions leaving the skin on, if using shallots, cut them into halves. Now, thread the lamb or beef pieces onto the skewers, inserting the onions in-between. The meat pieces should not be too closely compacted together or they will not cook evenly. Barbecue or grill for about 12 minutes turning the skewers to ensure even cooking. You should end up with a nicely browned meat that is cooked through but not dry nor burnt.
  3. If you have to barbecue or grill in batches and at the same time keep the meat warm, here is the Lebanese way: Open up one or two warmed Lebanese bread and put inside the barbecued meat (leaving it on skewers). With its double layer, the bread will keep the meat warm, at the same time, it absorbs the excess unwanted fatty juices.   
  4. Just before serving the Sheesh Kebabs, warm up the remaining bread. Next, open up the warmed bread, put the skewers inside it (roughly 2 skewers per 1 bread), pull out the skewers off the meat and pass round the bread filled with the barbecued or grilled meat.
  5. We usually serve it with plain yoghurt. Some prefer it with Toomeh (see recipe in Sauces). Fattoush (Bread Salad: see recipe in Salads) makes also a nice accompaniment. So, for whatever you go for sahtein (a very Lebanese expression wishing doubly good health).

The term sheesh (means sword or skewer in modern usage) comes up very frequently in Lebanese cooking, in fact, it is originally Turkish. As history tells us, Lebanon was part of the Ottoman Empire for over 400 years, so this explains the usage of some Turkish words in our vocabulary.

Back to the recipe, you could use either deboned skinless chicken breasts or thighs. The basic ingredients of the marinade flavour the chicken with a succulent light taste that goes well with summer evenings. This is often served as part of a Lebanese Mixed Grill (Sheesh Taouk, Sheesh Kebab -lamb cubes- Kafta – see my recipe in Main Courses).

          

           Serves 4

 

Ingredients

 

  • 1 kg / 2 ¼ lb deboned and skinless chicken breasts or thighs.
  • Salt and freshly milled black pepper
  • 2 colourful peppers

 

     For the marinade

 

  • 1 head of garlic, cloves peeled and crushed to a paste.
  • 100 ml / 3 ½ fl oz lemon juice
  • 200 ml / 7fl oz olive oil
  • 1 tbsp tomato paste
  • 1½ tbsp strong mustard, (English mustard works well)

 

To serve:

 

  • Toomeh (See recipe in Sauces)
  • Lebanese or Arabic Bread (alternatively large Pitta bread)

 

Method

 

1.      Rinse the chicken under cold water and pat dry with kitchen paper. Cut the breasts or thighs into the suitable sized pieces for the skewers and place in a glass or Pyrex dish. Season with salt and pepper.

2.      As for the marinade, mix thoroughly all the ingredients until well combined then tip over the chicken, making sure every bit of chicken pieces is smeared with the marinade. Cover and pop in the fridge for several hours or preferably overnight.

3.      When you are ready to cook, fire up the barbecue or pre-heat the grill to a medium setting. Wash and cut the peppers into cubes. Thread the chicken pieces into the skewers, inserting in between the cubed peppers. The chicken pieces should not be too closely compacted together or they will not cook evenly. Barbecue or grill for about 15 minutes turning the skewers to ensure an even cooking, baste if necessary with the remaining marinade. Make sure the chicken pieces are cooked all the way through. You should end up with a nicely browned meat that is cooked through but not dry nor burnt.

4.      If you have to barbecue or grill in batches while keeping at the same time the meat warm, here is the Lebanese way: Open up one or two warmed Lebanese bread (depending on the size and number of skewers) and put inside the barbecued meat, still on skewers. With its double layer, the bread will keep the meat warm, at the same time, it absorbs the excess fatty juices.  

5.      Just before serving the Sheesh Taouk, warm up the remaining bread. Next, open up the warmed bread, put the skewers inside it (roughly 2 skewers per 1 bread), pull out the skewers off the meat and pass round the bread filled with the barbecued or grilled chicken pieces.

6.      The essential accompaniment for this is Toomeh which is a delicious combination. Also, serve with Fattoush (Bread Salad: see recipe in Salads).  

 

 

 

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