🇵🇸 Palestine
Qidreh
In Hebron, families carry their copper qidreh pots to the neighborhood taboon and come home trailing the smell of celebration.
🔪 Prep: 25 min🔥 Cook: 120 min📈 Difficulty: Medium
Cooking for
8 people
✨ What makes it special
Whole unpeeled garlic cloves and chickpeas baked with lamb and rice in one sealed pot — the garlic turns to sweet cream.
Ingredients
- 1 kglamb chunks on the bone
- 600 grice, soaked
- 2 headsgarlic, cloves separated, unpeeled
- 200 gcooked chickpeas
- 1 tspturmeric
- 1 tspqidreh spice (cardamom, allspice, cinnamon)
- 3 tbspghee
- 60 gfried almonds
Method
- 1
Simmer the lamb with spices to make a deep broth.
- 2
Layer rice, meat, chickpeas, and the whole garlic cloves in the pot with ghee.
- 3
Pour in hot broth, seal the pot, and bake in a hot oven about an hour.
- 4
Rest before opening — the steam finishes the job.
- 5
Turn out onto a platter, scatter almonds, and serve with laban and salad.
🍽 On your table
How this dish looks served for 8