Whether it’s to mark the birth of a child (especially a son), a wedding, a reunion, or the return of a long-lost friend, lamb is always the first choice for the celebration. A leg of lamb’s only rival might be that most iconic of Palestinian dishes, makluba. I’ve written before about this dish, a complicated affair of rice layered with meat and vegetables, inverted with a dramatic flourish as guests look on. In a previous issue of the Gazette, I shared Fadia Jawdat’s recipe and Jamie Omar Yassin’s story of a family reunion.
Here, I include seasonings and instructions for roasting a whole leg of lamb, as well as an equally delicious recipe using ground lamb… more economical when the party is for a few guests.
Recipes
Lamb Kofta on a Bed of Warm Maftool
Wonderful issue on the traditions and joys of Palestinian food. Including the Soufra story was interesting and uplifting, and also a sad reminder that the refugee camp still exists after so many years.