Taste & Flavors - - LEBANESE CUISINE -

Serves 4 Prep/cook­ing 2 hrs

• 1600g lamb knuckle with bone • 600g wheat • 1½ L wa­ter • 60g len­tils • 40g but­ter • 150g car­rots • 400g onions, cut into wedges • 10g cin­na­mon sticks • 7g mixed spices • 80g split chick­peas • 6g salt

Pre­pare the lamb knuckle by boil­ing it in a pres­sure cooker for 50 min­utes, with the cin­na­mon sticks, onions, salt and mixed spices. Soak the chick­peas and len­tils in wa­ter for two hours. Boil the wheat in 750ml of wa­ter. Melt the but­ter in a pot and add the chopped onions. Sauté well and then add the car­rots cut into cubes, len­tils and the boiled wheat. On a plate, add the in­gre­di­ents in lay­ers and top with the lamb. Serve with plain yo­gurt.

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