PALESTINIAN & LEVANTINE RECIPES • ENGLISH / العربية
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Laban Ummeh
This rice-and-meat pot sits close to the القدر family of dishes: chickpeas, garlic and spice cook into the broth, and laban is served alongside rather than cooked in.
Prep 30 min · Cook 120 min · Total 150 min · Difficulty: medium
Servings
6
Ingredients
700 g
meat — ≈ 3 1/2 uqiyas
1 cup
chickpeas — soaked overnight
3
large onions
1 head
garlic
4 cups
rice
jameed or plain laban — for serving
salt and mixed spices — including whole spice
Method
1
Soak the chickpeas ahead of time, then simmer them with the meat until both are almost fully tender. Skim the pot as it boils and season the broth well with salt and spice.
2
Drain the soaked rice and set it in the cooking pot with enough broth to come just above the grains. Add crushed spice, garlic cloves, safflower if using, and the ghee.
3
Let the pot boil briefly, then stir once so the chickpeas and garlic distribute through the rice. Lower the heat and cook gently until the rice is done and the broth is absorbed.
4
Turn the rice into a serving platter and bring laban alongside. The book also notes that the same method works with chicken.
Notes
The printed note warns against leaving too much broth above the rice; this is a fairly dry pot by the time it is served.
كيتي كتن (Kitty Katan) — الكتاب الحديث لعمل الحلويات وفن الطهي
sufra daima
Palestinian & Levantine cooking, in English and Arabic.
Sufratkum ‘amira · May your table be full — what you say when the food goes down.