lamb

Samboosas

Samboosas are a Saudi favorite that you will find on almost every table especially during the Holy Month of Ramadan. You can choose if you would like to use ground beef, lamb or chicken. Chicken and lamb are the preferred choice of Saudis and myself included. Another usual ingredient you will find in the mixture is chopped up boiled egg whites which you can choose to add if you wish. If you do not live in the Gulf then samboosa leaves are probably not available to you so a better alternative would be making the dough at home yourself. Samboosas… Continue reading

Batata bil Laham

I have always been a meat and potato type of girl so if any recipe has a combination of the two I am in heaven. This recipe takes a bit of time and I have found it’s easier to pull up a chair at the table and work. I usually have a bit of the meat mixture left so I add a small amount of egg and breadcrumb’s and make kofta out of the remaining mix. These golden dumplings are perfect served with white rice.

5 potatoes, boiled, peeled and mashed
1 pound ground lamb
1 onion
2 eggs, beaten… Continue reading

Lamb Mandy

Arabic-mandy

lamb-mandy

There are special ovens for Mandy, which are dug in the ground, and which give a special flavor and delicious taste. However, if these ovens are not available you can use the above ground method like your stove. For some time now I have had request to post this recipe. My chicken Mandy is actually the most popular recipe on Ya Salam Cooking. I even made a video to guide you step by step with my smoking method. Mandy is smoky flavored dish so this is a step that you do not want to miss.

2 kilo lamb shoulder
5… Continue reading

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