A Baqliyya of Zirlab's
- Ready In:
- 1hr 20mins
- Ingredients:
- 16
- Serves:
-
4-6
ingredients
- 1 1⁄2 lbs cabbage
- 2 tablespoons vegetable oil
- 1 lb lamb, for stew
- 1 teaspoon salt
- 1 medium onion
- 1⁄2 teaspoon ground coriander
- 1⁄4 teaspoon ground black pepper
- 1⁄2 teaspoon caraway seed
- 1 tablespoon soy sauce
- 5 ounces ground lamb
- 2 eggs
- 1⁄2 cup breadcrumbs
- 1⁄4 cup blanched almond
- 1⁄4 teaspoon ground coriander
- 1⁄8 teaspoon ground black pepper
- 1⁄8 teaspoon caraway seed
directions
- Wash and chop cabbage.
- Heat oil in a large pot. Brown stewing lamb in hot oil on all sides. Remove to a plate. Add onion to pot and saute until soft. Add 1/2 t coriander, 1/4 t pepper, and 1/2 t caraway. Return lamb to pot and add murri. Cook over middling high heat, stirring frequently, for 10 minutes. Stir in cabbage and cook covered for 20 minutes; the cabbage will yield a lot of liquid.
- Meanwhile, mix ground lamb with eggs, breadcrumbs, almonds, 1/4 t coriander, 1/8 t pepper and 1/8 t caraway. Add this mixture to pot by spoonfuls until the top is mostly covered. Cook covered until the topping is cooked through, then uncovered until most of the liquid is gone, about an hour in all on low heat.
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RECIPE SUBMITTED BY
DrGaellon
New Rochelle, 0
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013.
After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!