Libyan traditional bread popular during Ramadan

olive oil

🥗Healthier: avocado oil

💰Cheaper: sunflower oil

Avocado oil has healthy fats, while sunflower oil is more economical.

sesame seeds

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds provide similar crunch with added nutrients.

yeast

🥗Healthier: sourdough starter

💰Cheaper: baking powder

Sourdough adds flavor and can be homemade.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat adds fiber and nutrients.

Heat vegetable oil in a large pot over medium heat until shimmering.

Add chopped onions and sauté until translucent, about 5 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Add cubed lamb and brown on all sides, about 8-10 minutes.

Incorporate chopped tomatoes, cinnamon, cardamom, allspice, and black pepper; stir to combine.

Cover and cook on low heat until lamb is tender, about 1.5-2 hours.

Meanwhile, rinse basmati rice under cold water until clear; soak for 30 minutes.

In a separate pot, bring water to a boil and add soaked rice; cook until just tender, about 10-12 minutes.

Drain rice and fluff with a fork; set aside.

Once the lamb is tender, stir in cooked chickpeas and lemon juice; adjust seasoning with salt.

Layer the lamb mixture over the rice in the pot and cover; let steam for 10 minutes.

Serve the lamb and rice over warm tannour bread, garnished with fresh herbs and crushed pistachios.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens