Kibbeh Mqliyeh
Same technique as Jordan kibbeh-nayyeh-balls (these snacks are siblings across the Levant)
Snacks
Discover · meat + complex + lemon + lamb
56 recipes
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Course & method
Ingredients
Kibbeh Nayyeh Balls (Fried)
A fine-bulgur-and-lean-mince dough is blitzed smooth with onion, baharat, salt and a touch of ice water
Snacks
Kofta Bil Roz
Kofta bil roz is the Egyptian one-dish dinner that builds the whole meal in a single baking dish, meatballs sitting on…
Egyptian
Kofta Burger
Lebanese kofta, sometimes spelled kafta, is minced lamb (often with a little beef) seasoned with grated onion, parsley…
Lebanese
Lahem Bi Ajeen
A soft yeasted bread dough rises for 1 hour
Palestinian
Lahori Mutton Karahi
Bone-in lamb is browned in ghee with a small handful of whole spices, then ginger-garlic paste and tomato are added in…
Lahori
Lahori Mutton Yakhni Pulao
Bone-in mutton (or lamb shoulder, preferably with marrow bones) is simmered for two hours with onion, ginger, garlic, a…
Rice
Lamb Achari
BIR lamb achari is the restaurant take on the Punjabi achari tradition, a curry seasoned with the spices that go into…
Indian
Lamb Nihari
The Mughal-Pakistani slow-cooked lamb shank stew: meat braised for hours in a spice-thick gravy of ginger, garlic…
Indian
Lamb Nihari
Lamb shanks (or bone-in shoulder pieces) brown in mustard oil and ghee with sliced onion
Pakistani
Lamb Saag
BIR lamb saag is the restaurant version of the classic Punjabi saag gosht, a bright green spinach-based curry that pairs…
Indian
Lyulya-Kebab
The Azeri grill at its purest, and one of the most technically demanding kebabs in the Caucasus: a minced lamb sausage…
Azerbaijan
Mandi
Lamb shoulder is rubbed with a Yemeni spice mix (hawaij), browned, then steam-roasted at low heat for two hours until it shreds
Yemen
Mathloutha
The Saudi gathering platter built for the night when one cut of meat isn't enough
Arabian
Ojja with Merguez
Merguez sausages are browned in a wide deep pan, lifted out and roughly cut into bite pieces
North African
Paya
Cleaned lamb or goat trotters are blanched, scraped clean and then simmered slowly with onion, ginger-garlic, ground…
Pakistani