Classic Syrian Lamb Pilaf
A flavorful and hearty pilaf dish made with lamb and Syrian spices.
Ingredients
- ●1 pound lamb shouldercut into 1-inch pieces
- ●2 cups Syrian riceuncooked
- ●1 package flaky phyllo doughthawed
- ●2 tablespoons olive oil
- ●1 medium onionchopped
- ●2 cloves garlicminced
- ●1 teaspoon allspice
- ●1 teaspoon cumin
- ●1 teaspoon salt
- ●1/2 teaspoon black pepper
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- 3
Add the lamb and cook until browned, about 5 minutes.
- 4
Remove the lamb from the skillet and set aside.
- 5
Add the remaining 1 tablespoon of olive oil to the skillet.
- 6
Add the chopped onion and cook until softened, about 5 minutes.
- 7
Add the minced garlic and cook for an additional minute.
- 8
Stir in the allspice, cumin, salt, and black pepper.
- 9
Add the uncooked rice to the skillet and cook for 1-2 minutes, until lightly toasted.
- 10
Add 2 cups of water to the skillet and bring to a boil.
- 11
Cover the skillet with a tight-fitting lid and transfer to the preheated oven.
- 12
Bake for 25-30 minutes, or until the rice is tender and the liquid has been absorbed.
- 13
Remove the skillet from the oven and stir in the browned lamb.
- 14
Cover the skillet with the thawed phyllo dough and bake for an additional 10-15 minutes, or until the phyllo is golden brown.
- 15
Serve hot.