Lebanese lamb recipes
12 Lebanese lamb recipes, each written for this site and each saying what its method turns on.
- Fattoush, sourced from Lebanon. The bread is fried and goes in at the last second, so it is still crisp when it reaches the table. Lamb.
- Hrisseh, sourced from Lebanon. Cooked until it pours from the spoon like thick cream, with no grain left whole. Chicken, Lamb.
- Kibbeh, sourced from Lebanon. Shaped into a pointed torpedo between wet palms and deep-fried, so the shell goes crisp and the filling stays loose. Lamb.
- Kibbeh Nayyeh, sourced from Lebanon. Pounded with ice rather than water and never allowed out of the cold, because it is eaten raw. Lamb.
- Kousa Mahshi, sourced from Lebanon. The rice goes in raw and half-fills the shell, because it doubles as it cooks in the tomato. Lamb.
- Makanek, sourced from Lebanon. Fried whole and then the pan deglazed with pomegranate molasses, so the glaze is made in their own fat. Beef, Lamb.
- Maqluba, sourced from Lebanon. The whole pot is inverted onto a platter and lifted away, so what was the bottom arrives as the top. Lamb.
- Sfiha, sourced from Lebanon. The dough is pinched up at four corners into a small open square, so the meat sits in a boat rather than on a disc. Lamb.
- Shawarma, sourced from Lebanon. Pressed into a loaf tin and roasted as a block, then shaved — which is the honest way to do it without a vertical spit. Lamb.
- Sheikh al-Mahshi, sourced from Lebanon. The filling is meat and pine nuts with no rice in it at all, and it finishes in a yoghurt sauce. Lamb, Egg.
- Stuffed Dates, sourced from Lebanon. Savoury, not sweet — the dates are filled with spiced lamb and herbs and served over rice. Lamb.
- Stuffed Mallow, sourced from Lebanon. The leaves go into boiling water for seconds only, because mallow is far more fragile than a vine leaf. Lamb.
Or widen it
All Lebanese recipes · Lamb recipes from every country · All recipes