Fakhid Maa Riz is a delicious traditional Lebanese dish that combines juicy roasted lamb leg over a bed of spice-filled rice.
Although it is not exclusive to Christmas celebrations, its festive flavor and appearance make it perfect for family gatherings and special events.
The preparation involves cooking the lamb in a broth flavored with cinnamon, cardamom, and other spices, and accompanying it with slowly cooked rice to absorb all its essence. This dish reflects the warmth and richness of Middle Eastern cuisine, inviting sharing in good company and unforgettable flavors.
Fakhid Maa Riz
Ingredients
1 ½ kilogram of Lamb leg
1 Onion
4 Garlic cloves
1 Cinnamon sticks
4 Cardamom pods
3 Cloves
1 liter of Beef broth
360 grams of Long grain rice
30 grams of Butter
Nutmeg
Turmeric powder
Black peppercorns
Parsley
1 pinch of Salt
1 pinch of Pepper
Preparation
Step 1 : First, heat olive oil in a large pot.
Step 2 : Place the lamb leg in the pot and cook until browned on all sides, about 10 minutes.
Step 3 : Then, add chopped onion and garlic, cooking together until soft and translucent, allowing them to release their aromas.
Step 4 : Next, add the spices: cinnamon, cardamom, cloves, pepper, turmeric, and nutmeg, mixing well with the meat and vegetables.
Step 5 : Pour in the beef broth, adjust the salt to taste, and cover.
Step 6 : Let it cook on low heat for about an hour, or until the lamb leg is very tender.
Step 7 : Meanwhile, rinse the rice several times until the water runs clear and soak for 30 minutes.
Step 8 : Then, drain the rice.
Step 9 : Once the meat is ready, remove the lamb leg from the pot and set aside.
Step 10 : In the remaining liquid, add clarified butter and bring to a boil.
Step 11 : Add the rice, mix well, cover, and reduce the heat to very low.
Step 12 : Cook the rice for about 20 minutes, or until it has absorbed all the liquid and is done.
Step 13 : Finally, place the lamb leg on top of the rice, garnish with chopped fresh parsley, and serve hot, enjoying a preparation full of warm, comforting flavors.
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