Fattah Bil Lahma
Lamb shoulder simmers in a spiced stock for 90 minutes until tender
Egyptian
Discover · lemon + complex + chili + onion + rice
11 recipes
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Course & method
Ingredients
Kabsa
Saudi Arabia's national dish, the one platter you'll meet at almost every gathering from family lunch through wedding banquet
Arabian
Lahori Chana Pulao
Whole chickpeas are soaked overnight and simmered until tender (or pressure-cooked)
Rice
Lahori Chicken Pulao
A chicken yakhni (broth) is built first by simmering chicken pieces with onion, ginger, garlic, fennel seeds, coriander…
Rice
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
Lahori Tarka Dal
Split yellow moong dal (or chana dal, or a mix) is rinsed and pressure-cooked or simmered with turmeric until completely soft
Sides
Mlukhieh Palestinian
Chicken thighs poach with onion, bay, cardamom and cinnamon to make a fragrant stock and tender meat
Palestinian
Molokhia with Meat
Bone-in chicken or beef simmers in stock 45-60 minutes with cardamom, bay and an onion to make a clear broth
Egyptian
Samkeh Harra
A whole fish is rubbed with salt, lemon, garlic and olive oil inside and out
Palestinian
Sindhi Biryani
Mutton on the bone marinates for 2 hours in yogurt, ginger-garlic paste, ground spices (red chilli, turmeric, coriander…
Pakistani
Yassa Spice-Rubbed Grilled Chicken
Yassa is one of the foundational dishes of Senegalese cooking, born in the Casamance region in the south of the country…
Senegalese