Baladi by Joudie Kalla

Author:Joudie Kalla
Language: eng
Format: epub
Publisher: White Lion 2
Published: 2018-11-25T16:00:00+00:00

Al-Mughayyir, Jenin

◁ Fayza’s idreh / Ruz madfoun

Spiced rice and lamb with chickpeas and toasted nuts

It’s always a hot topic when discussing where certain dishes come from, and this is even true within Palestine itself. This dish is cooked all over the country, but it is typically known in Al-Khalil (Hebron), where it is cooked differently to the way my mother showed me (she is from El-Lydd). My friend Khaled also introduced me to this dish, and his mother showed me the Gazan way of making it. In Al-Khalil they don’t use the garlic, and in many cases they don’t add the chickpeas – but I am going with my mum and Auntie Fayza’s recipe. It’s a winner for me. Idreh is traditionally cooked in a special clay pot. It is so beautifully spiced and hearty that it makes a fantastic and relatively cheap meal.

Serves 8–10

For the lamb

3.5 litres water

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.