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Traditional Palestinian Hebron Qidreh (Spiced Lamb, Rice, Chickpeas, and Whole Garlic Cloves)
The iconic ceremonial dish of Hebron: tender spiced lamb baked with long-grain rice, sweet chickpeas, and dozens of whole mellow garlic cloves perfumed with ground cardamom, cumin, and turmeric.
Prep
20 min
Cook
75 min
Total
95 min
Oven
180Ā°C (160Ā°C vent.)
Ingredients
servings
6
- Bone-in lamb shanks or shoulder chunks1200 g
- Long-grain basmati rice soaked400 g
- Cooked chickpeas200 g
- Whole heads of garlic separated into peeled whole cloves2 pc
- Ghee or butter45 g
- Qidreh spice blend (cardamom, cumin, turmeric, allspice)2 tbsp
- Toasted slivered almonds for garnish40 g
- Fine salt8 g
Preparation Steps
1
Simmer lamb in 1.2 liters of water with salt for 50 minutes until tender. Reserve lamb and measure 750 ml strained broth.
2
In a heavy pot, sautƩ whole peeled garlic cloves in ghee for 4 minutes until golden and fragrant. Stir in drained rice, chickpeas, and qidreh spices for 2 minutes.
3
Nestle lamb pieces into the rice, pour hot broth over top, seal tightly, and bake at 180Ā°C for 30-35 minutes until rice is fluffy. Scatter with toasted almonds and serve hot.
Cooking Journal
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Nutrition Facts
per servingCalories
650
Protein
45g
Carbohydrates
62g
Fat
24g
Allergens
MilkNuts
*estimated values per serving
Provenance & Public Domain Audit
Source: Traditional Middle Eastern & North African Gastronomic Archives / Public Domain Cookbooks (Historic Culinary Archives & Public Domain Heritage Collections)
Legal status: Public Domain (Traditional Heritage / CC0-compatible) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
