Lebanese lamb and rice

Lebanon has delicious, tasty food, with many exciting spices and lots of herbs. This dish is very easy to make. You can get the pockets and spice mixture in Asian shops. If you do not find the pockets, you can use taco pockets - not the same, but still good. If you do not find the spice, you can make it yourself.

The meat mixture:

500 g of minced meat of lamb

3 tbsp oil

2 finely chopped onions

4 cloves finely chopped garlic

4 tablespoons Lebanese 7 spices (see separate picture below)

1 ts salt

1 ts pepper

3 dl jasminris

6-7 dl chicken or lamb power

2.5 dl Greek yogurt

50 g pistachios

2 tablespoons finely chopped fresh mint

2 tablespoons finely chopped fresh parsley

Fry the minced meat in a deep pan or casserole. Add 7 spices, salt, pepper, onion and garlic. Fry until the onion is soft and shiny.

Add the rice and sauté for a minute, stirring. Add stock and bring to a boil. Lower the heat and let it boil under a lid. Stir occasionally and simmer until the rice is cooked through and all liquid is gone. It takes about 20 minutes.  Turn in coarsely chopped pistachios, parsley and mint.


Cucumber salad:

1 cucumber

1/2 ts salt

1/2 ts pepper

The juice of 1/2 lemon

2.5 tablespoons olive oil

Divide the cucumber into small cubes and mix it with the rest of the ingredients.


Served as a taco, with Lebanese loaf, butter on yoghurt. Add meat and cucumber. Roll up and enjoy yourself.

Lebanese lamb and rice
Lebanese lamb and rice

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