24 December, 2015
This is a moderately difficult lebanese dish that is worth trying because it is sure to impress!
- 1 deboned lamb neck weighing about 2 kg
- 1 cup of soaked rice
- 300 g of ground lamb meat
- ½ cup of pine nuts
- 1 cup of vegetable ghee
- Salt to taste
- Pepper to taste
- 7 spices to taste
- Some cinnamon powder
- A hint of saffron
Open neck and rub inside and out with pepper and cinnamon. Sew the opening leaving a small hole for stuffing.
Melt a little of the ghee and fry the ground lamb, the pine nuts, the salt, the pepper, the cinnamon and the saffron all together.
When meat is well done, add the water required to cook the soaked rice. Add the drained rice when water starts to boil. Stir in a dash of 7 spices.
Cook rice over low heat until it’s tender. Stuff the neck with this rice filling and sew.
In a large pot, melt the rest of the ghee and fry the stuffed neck over high heat until it’s golden all over.
Remove from pot and set aside. At this stage you can throw some of the remaining ghee keeping just a small amount. Stir in a little flour and add boiling water. Put stuffed neck to cook in this broth. (Water has to almost cover neck). Leave over low to medium heat until it’s completely cooked. Use your own judgment for that.
After removing thread, serve the stuffed neck and the gravy separately. You may previously cut neck in thick round slices.