Lamb with apricots bathed in citrus juice
A widespread stereotype says that Lebanon boasts one of the most delicious cuisines in the Mediterranean area.
Today we will prepare lamb with apricots bathed in citrus juice.
After four centuries of Ottoman occupation, Levantine gastronomy spread and permanently established itself on the eastern coast of the Mediterranean. Syria, Turkey, Jordan, Iraq, and Lebanon use the same ingredients, similar preparation methods, and even share customs and names of some dishes. Overall, the diet is considered healthier than the Western model, being based primarily on light meats such as chicken, fish, and lamb, fresh vegetables, various forms of dairy, and aromatic herbs.
Greek influences are felt in the abundant use of olive oil, spices come from the Middle East, as do ingredients that withstand high temperatures better, such as rice.
Ingredients
- 1 kg lamb
- half a lemon
- 2 oranges
- 4-5 cardamom pods
- 5 large spoons of chopped parsley
- 5 large spoons of chopped mint
- 1 chopped onion
- 6 large spoons of oil
- 2 large spoons of honey
- 4 sprigs of basil
- 5 cloves of garlic
- salt and freshly ground pepper
- 200 grams dried apricots
Method of preparation
- Set the oven to 250 C
- Heat one tablespoon of oil in a pan and brown the lamb on all sides (3-4 minutes)
- Finely chop the rosemary, parsley, mint, onion, garlic
- Squeeze the juice from the oranges and lemon into a bowl, add the oil, honey, cardamom, salt, and pepper.
- Mix the sauce with the chopped herbs
- Arrange the lamb in the tray, pour the obtained sauce over it, and roll it so that it is thoroughly coated.
- Place in the oven, lower the temperature to 220 C for one hour.
Tabbouleh Salad
At the same time, unlike its close neighbors, Lebanese cuisine places a higher value on "meze" or appetizers in our vocabulary, an array of small, cold and hot portions, so varied that it can easily cover an entire meal.In Lebanon, people eat green beans, dried beans, dishes with yogurt, 50 types of rice dishes, sauces; we will prepare a classic appetizer called Tabbouleh.
Ingredients
- 2 bunches of parsley
- 1 bunch of mint
- 1 red onion
- 2 tomatoes
- half a lemon
- 60g couscous or bulgur
- salt and pepper
- juice of half a lemon
- 2 tablespoons of oil
Method of preparation
- Boil water and in a bowl cover the couscous with water *pour one finger's width more than the content in the bowl. Let it cool.
- Chop the parsley, mint, onion, and tomatoes and put them in a large bowl.
- Add the couscous, drain, add oil, lemon juice, season with salt and pepper.
A successful party can happen anytime, not just on Saturdays. Enjoy every day. A little extravagance is always welcome on a gloomy Monday. Bon appétit!
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