Kitchen Arabic by Joseph Geha

Author:Joseph Geha
Language: eng
Format: epub
Publisher: University of Georgia Press
Published: 2023-03-15T00:00:00+00:00

Mishmishiyeh

(Lamb with Apricots)

1 cup dried apricots

½ cup sherry wine (or broth), heated

½ cup honey

¼ cup white vinegar

1 tablespoon Worcestershire sauce

1 tablespoon crushed red pepper flakes

2 garlic cloves, crushed

1 teaspoon ground coriander

1 teaspoon ground cumin

½ teaspoon ground turmeric

½ teaspoon ground cinnamon

½ teaspoon grated ginger root

Salt and black pepper

2 pounds lamb (shoulder or leg, trimmed, in ½-inch cubes)

2 to 3 tablespoons olive oil

1 medium onion, thinly sliced

¼ cup slivered almonds

½ yellow (or red) bell pepper, sliced into sticks

1½ cups chicken stock

Prepared couscous (see below)

1 package (10 ounces) washed arugula

Dollop or 2 of dark molasses

Rose (or orange-blossom) water

¼ cup chopped fresh cilantro and/or parsley

1. In a small bowl, soak the apricots in the sherry.

2. Make the spice sauce in a medium bowl by stirring together the honey, vinegar, Worcestershire, red pepper flakes, garlic, coriander, cumin, turmeric, cinnamon, and ginger.

3. Salt and pepper the lamb, and using a Dutch oven or large pan, such as a chicken fryer, brown the meat in the olive oil over medium-high heat. Remove the lamb, place it in the bowl with the spice sauce, toss to coat, and set aside.

4. In the same oil (adding a bit more, if needed), sauté the onion using medium heat, approximately 4 to 5 minutes, then add the slivered almonds. Stir, wait a minute or so, and add the yellow bell pepper sticks.

5. Slowly add chicken stock (to cover, up to 1½ cups), stirring to bring up the bits that have caramelized to the bottom. Add the lamb and spice sauce. Bring mixture to a simmer, about 20 minutes.

6. Make couscous (see below). Spoon couscous onto a bed of arugula.

7. Raise heat to reduce liquid, stirring in the molasses to help this process along.

8. Ladle contents of pan onto the couscous. Sprinkle with rose water and cilantro and/or parsley.

Serves 6 to 8

THE COUSCOUS:

1 tablespoon olive oil

½ teaspoon salt

½ teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon ground cardamom

¼ teaspoon cayenne pepper

½ teaspoon allspice

1 cup chicken broth

1 cup orange juice

1 tablespoon dried mint

¼ cup golden raisins

1½ cups couscous

1. In a medium saucepan heat oil to a shimmer, add salt, cumin, coriander, cardamom, cayenne, and allspice. Stir a minute to bring out aroma.

2. Pour in broth and orange juice, stir in mint, bring to a boil.

3. Add raisins and couscous, stir, cover, and remove from heat.

4. After 5 minutes, fluff with a fork and serve.

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