Festive, Rich and Delicious, The Lebanese Guest-Honoring Ouzeh
by my guest Liliane Ghosn Sfeir
The traditional Lebanese Ouzeh is a very popular festive dish that reigns on the meal table and buffets of major events.
It is also a rich dish much appreciated in family gatherings and on special occasions like weddings, or simply to enjoy by the household.
The Ouzeh meal is so appreciated that “making Ouzeh” or “not making Ouzeh” has turned into a not less popular Lebanese saying, which is not actually related to food 🙂
Fact is, Ouzeh is no longer a difficult time-consuming culinary preparation, yet it has remained a top festive and Guest-honoring one, for its richness, deliciousness, and appealing presentation.
I suggest siding this main dish with a Fattoush Salad or a Tabbouleh Salad. We also love it with Laban (Plain Yogurt) on the side.
I must say that this recipe, provided to us today by my good friend and guest Liliane, is the easiest I have seen, and the least time consuming of all.
It has been as successful as to be published in a cook book, she and her friends put together for a noble cause.
Ouzeh Lamb in Rice
- 750 gr Lamb Shoulder cut in big shunks
- 400 gr Ground Beef minced / Lean
- 2 Onion (medium) sliced
- 40 gr Butter unsalted
- 3 cups Rice long
- 1 cube Beef Stock
- 2 Bay Leaves
- 2 grains Cardamon
- 100 gr Pista
- 1 Cinnamon Stick
- Corn Oil to cook
- Salt & Pepper to season
- 200 gr Almonds bleached, and golden fried
- 100 gr Pine Kernels golden fried
- 100 gr Pistachio Nuts grounded roughly (optional)
Cooking the Lamb
Season the Lamb chunks with salt and pepper.
Add half the butter (20 g) in a stew-pan, and cook in the lamb chunks on medium heat until their color changes. Add the sliced onions and cook for another 10 min.
Add the bay leaves, cinnamon stick, cardamom grain and the cube of beef stock. Cover with water, and bring to a boil on high heat. Cover the pan, lower the heat to medium, and leave it to cook (about 45 minutes)
Set the meat aside. Strain the liquid, and reserve it to cook the rice.
Cooking the Rice & Beef
In a separate pan, melt the remaining butter (20g) with one tbsp of oil, and fry in the minced meat, seasoning with salt and pepper.
Cook the rice and the minced meat together in 6 cups of the broth for 20 min.
Pour the rice and meat over a serving plate. Cover with the chunks of Lamb, and sprinkle on the almonds, pine nuts and pistachio. Serve at once.
Thank you Liliane for sharing this wonderful recipe with us. You’re awesome!
Do you love to share a Lebanese recipe of yours with us? Go ahead, drop me a word here or on my FB page! Note: All recipes will be tested before publishing.