Musakhan: A Delicious Middle Eastern Dish
Musakhan is a traditional Palestinian dish that has gained popularity across the Levant and beyond for its rich flavors and comforting texture. It’s a hearty meat-and-rice stew with a unique twist, often described as a cross between a pilaf and a stuffed cabbage. The star ingredient is sumac, which adds an tangy zing to the dish, balanced by sweet onions and aromatic spices.
Ingredients:
- 1 kg (2.2 lbs) lamb shoulder or leg, cut into chunks
- 4 medium onions, sliced
- 1/2 cup olive oil
- 2 cups long-grain rice
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1/2 teaspoon cinnamon
- 1/4 teaspoon saffron threads (optional)
- 1/4 cup fresh parsley, chopped
- 1/4 cup sumac, plus more for garnish
- Salt and pepper to taste
- Lemon wedges for serving
Instructions:
- Prepare the Lamb: Season the lamb chunks with salt and pepper on all sides. In a large pot or Dutch oven, heat half of the olive oil over medium-high heat. Brown the lamb in batches, making sure not to overcrowd the pan. Set the browned meat aside.
Sauté Onions: Reduce the heat to medium, add the remaining olive oil, and sauté the sliced onions until they become soft and translucent, about 10 minutes. Add a pinch of salt to help them soften faster.
Add Spices and Rice: Stir in the cumin, coriander, paprika, cinnamon, and saffron (if using). Cook for 2 minutes, allowing the spices to release their aroma. Add the rice and toss it with the onions and spices until well-coated.
Combine Ingredients: Return the browned lamb to the pot. Pour in enough warm water or broth to barely cover the ingredients (about 3 cups). Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1 hour or until the rice is almost cooked.
Finish Cooking: Remove the lid and sprinkle the chopped parsley and sumac over the Musakhan. Stir gently, then continue cooking uncovered for another 30 minutes, or until the rice is tender and the sauce has thickened. Adjust seasoning as needed.
Serve: Ladle the Musakhan into bowls, garnish with additional sumac and lemon wedges, and serve hot. Enjoy this flavorful dish with a side of hummus or tabbouleh for a traditional Palestinian meal.
Musakhan is best served fresh but can also be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water if needed to adjust the consistency.
Text model: aya-expanse
Image model: TurboVisionXL
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