Ariel Rosenthal, Orly Peli-Bronshtein, Dan Alexander

Qedreh

Name: Qedreh (Khaliliyeh the Hebronite Pot)
Yield: Serves 6
Cuisine: Egyptian
Ingredients: 1 tablespoon samneh baladi, lamb fat, or ghee; plain whole-milk yogurt; Finely chopped cilantro; 1 teaspoon cumin; 1 teaspoon turmeric; 1 teaspoon freshly ground black pepper; 1 teaspoon salt; 2 cups (400 grams) short-grain Egyptian rice (or other short grain rice); 2 pounds (1 kilogram) lamb shanks; 1 teaspoon ground coriander; Pinch of ground nutmeg; Toasted chickpeas; 1 teaspoon cinnamon; 1 cup (250 grams) Cooked Chickpeas for Salads and Stews; Toasted pine nuts; 2 tablespoons olive oil; 1 teaspoon cardamom pods; 1 medium onion, finely chopped; Pinch of ground ginger; 1 head of garlic, separated into cloves and peeled

Khaliliyeh the Hebronite Pot

Preparation info

Serves
6

Difficulty
Medium

Appears in

On the Hummus Route

By Ariel Rosenthal , Orly Peli-Bronshtein and Dan Alexander

Published 2019

About

This traditional dish, also called mansef, combines rice, lamb, and chickpeas in a fragrant spiced stew.

Ingredients

2 pounds (1 kilogram) lamb shanks
2 cups (400

Africa
Asia
Syria
Israel
Egypt
Main course
Gluten-free
Mediterranean

Method

Bring a large pot of salted water to a boil. Add the lamb shanks, return to a boil, then lower the heat and simmer until soft, about 1½ hours. Set the lamb shanks aside and reserve the cooking liquid.
Thoroughly rinse the rice with hot water and set aside.
Preheat the oven to