Nasr Khonaisser, General Manager and Owner, Libanais
Time Out Market Chicago
916 W. Fulton Market, Chicago, IL
https://www.timeoutmarket.com/chicago/
*and*
3300 W. Devon Ave., Lincolnwood, IL
https://www.libanaischicago.com
Recipe:
Kharouf Mehchi
Ingredients:
For the Rice with Ground Beef:
• 12 oz basmati rice
• 2 tablespoons vegetable oil
• 8 oz (1 cup) ground beef
• 4 oz (1/2 cup) diced onions
• 1 tablespoon seven spices
• 1 teaspoon ground cardamom
• 1 tablespoon salt
• 1 tablespoon beef stock
• Vegetable stock (enough to cover rice and beef mixture)
For the Leg of Lamb:
• 4-5 lbs boneless leg of lamb
• 6 garlic cloves, whole
• 1 tablespoon seven spices
• 1 teaspoon ground cardamom
• 1 tablespoon salt
• 1 tablespoon dried oregano
• 2 tablespoons olive oil
• 4 bay leaves
• 2 carrots, roughly chopped
• 2 celery stalks, roughly chopped
• 1 onion, quartered
• Vegetable stock (to fill 1/4 of the roasting pan)
For the Yogurt Cucumber Salad:
• 3 medium cucumbers, diced
• 12 oz (1.5 cups) plain yogurt
• 1 garlic clove, minced
• Salt, to taste
• Dried mint, to taste
For Garnish:
• Roasted cashews, pistachios, and almonds
• Warm pita bread (for serving)Instructions:
Prepare the Rice with Ground Beef:
1. Heat oil in a pan over medium heat.
2. Add chopped onions and ground beef to the pan. Sauté for a few minutes, stirring
occasionally, until the beef is browned, and the onions are soft.
3. Stir in seven spices and cardamom, followed by the beef stock and rice. Continue to stir
for another few minutes to coat the rice evenly.
4. Pour in enough vegetable stock to cover the rice and beef mixture.
5. Cover the pan with a lid and reduce the heat to low.
6. Let it simmer for 30 minutes, or until the rice is fully cooked and has absorbed the liquid.
Roast the Leg of Lamb:
1. Preheat your oven to 350°F (175°C).
2. Make six small incisions in the leg of lamb and insert a whole garlic clove into each.
3. Rub the lamb with a mixture of seven spices, cardamom, salt, oregano, and olive oil.
4. Place the lamb in a roasting pan with chopped carrots, celery, onions, and bay leaves.
5. Fill 1/4 of the pan with vegetable stock, then cover the lamb with parchment paper and
aluminum foil.
6. Roast for a minimum of 2 hours, or until the lamb is tender and fully cooked.
Make the Yogurt Cucumber Salad:
1. In a bowl, combine diced cucumbers, yogurt, minced garlic, salt, and dried mint.
2. Mix well and refrigerate until ready to serve.
4. Assemble and Serve:
1. Place the cooked rice on a large serving platter.
2. Arrange the roasted lamb and vegetables on top of the rice.
3. Garnish with roasted cashews, pistachios, and almonds.
4. Serve with a side of yogurt cucumber salad and warm pita bread.
Enjoy your delicious Kharouf Mehchi!
