Fakhid Maa Riz

Are your family members fans of Middle Eastern cuisine? Well, here is something that can definitely feed a hungry crowd. Fakhid Maa Riz is a dish that consists of a roasted lamb (spiced up with all that special seasoning) on top of a bed of rice. The lamb takes about 3 hours to cook but, trust us when we say, it's totally worth it!
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Are your family members fans of Middle Eastern cuisine? Well, here is something that can definitely feed a hungry crowd. Fakhid Maa Riz is a dish that consists of a roasted lamb (spiced up with all that special seasoning) on top of a bed of rice. The lamb takes about 3 hours to cook but, trust us when we say, it's totally worth it!

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Ingredients

3 pounds of lamb shoulder
salt
1 teaspoon cinnamon
2 cinnamon sticks
3 bay leaves
3 cardamom seeds
½ teaspoon nutmeg
1 teaspoon seven spice
1 teaspoon paprika
pepper
3 cups of water
cup honey
For the rice:
2 teaspoons of butter
1 cup rice
2 ounces of almonds, sliced
water
salt
pepper
pine nuts, optional

Ingredients

  • For the rice:

Steps

1
Done

Preheat the oven to 330 degrees F/165 degrees C.

2
Done

Add the lamb shoulder in your baking dish.

3
Done

Season it with salt, cinnamon, cinnamon sticks, bay leaves, cardamom seeds, nutmeg, seven spices, paprika, salt, and pepper.

4
Done

Pour water, covering a bit over half of the lamb. Add the honey over the meat.

5
Done

Slide the dish into the oven and roast the lamb for the next 3 hours.

6
Done

For the rice, heat a skillet over medium heat, add the butter in it and melt it.

7
Done

Add the rice and stir to coat it with melted butter. Also, add the almonds. Stir again and pour about 1 1/4 cups (300 ml) of water. Give it a good stir and bring to a boil.

8
Done

Reduce the heat and cook until the rice absorbs the water. Season with salt and pepper and give it a good stir.

9
Done

Serve the lamb on top of the rice side. You can sprinkle some pine nuts on top.

Did you like this recipe? You can leave your comment here!


Nutritional Chart

743 kcal
Calories
57 g
Protein
29 g
Fat
62 g
Carbohydrates

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Vlad Popa

I guess I’ve always had a passion for cooking ever since I was a kid when I was mom’s little helper in the kitchen. Even though I wasn’t actually cooking, I was a picky eater, and I focused on bringing more flavor to her dishes, by adding extra herbs and spices I felt might enrich it. Time has passed, and I haven’t changed that much: I am now my girlfriend’s helper.

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