Tag Archives: lamb, beef, other red meat

Lamb confit (Awarma)

Awarma is the word used to indicate bits of lamb preserved in lamb fat; it is usually prepared in rural areas and the jars are used up throughout the year to flavor one dish or another; the fat used is from the lamb tail and that variety of lamb  (fat-tailed sheep) is not raised in [...]
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Kafta gratin

 Some  folks might frown at my calling this dish a gratin; I say it deserves the title, because it is meat encased in a tahini sauce, the way the French coat theirs  in a béchamel sauce; you spread the meat mixture onto a pan, you add a quickly assembled tahini sauce and you plop it [...]
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Bulgur and lamb pilaf (Burghul bedfeen)

I would name this one of the most exquisite in the Lebanese roster of traditional dishes; however, it does require some TLC. The onions have to be browned first, the lamb or beef need to simmer till thoroughly cooked in their broth and  the bulgur pilaf, studded with onions, chunks of meat and chickpeas,  should [...]
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