| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
La, Times |
4 |
servings |
INGREDIENTS
| 2 |
lb |
Bone-in leg of lamb; trimmed of fat |
|
|
Salt |
|
|
Freshly ground black pepper |
| 1/2 |
ts |
Freshly ground allspice |
|
|
Extra-virgin olive oil |
| 5 |
tb |
Clarified butter |
| 1 |
sm |
Finely chopped onion |
| 3 1/2 |
c |
Boiling beef broth or boiling water |
| 2 |
c |
Green wheat (farik); picked over, |
|
|
And rinsed |
| 1/2 |
ts |
Freshly ground coriander |
| 1/2 |
ts |
Baharat; (see recipe) |
| 3 |
tb |
Pine nuts |
| 1 |
c |
Fresh or frozen peas |
| 1 |
|
Sliced green tomato; optional |
INSTRUCTIONS
Rub lamb all over with salt, pepper and allspice. Coat with film of olive
oil and roast at 325 degrees until very tender and falling off bone, about
4 hours. About 1 hour 15 minutes before lamb is done, heat 4 tablespoons
clarified butter in heavy saucepan over medium-high heat, then add onion
and cook until golden, stirring constantly, about 5 minutes. Carefully add
boiling broth or water (both may splatter) and return to boil. Add green
wheat, 1 teaspoon salt, coriander and Baharat, cover and cook 5 minutes
over medium-high heat. Reduce heat to low and cook 15 minutes, covered.
Reduce heat to very low and cook until liquid is almost absorbed, about 15
minutes more. Place heat diffuser under pot or turn heat to very, very low
and leave farik for 30 minutes, covered. Turn off heat, place paper towel
over top of pan under lid, and leave until lamb has finished roasting in
oven, about 15 minutes more. Meanwhile, heat remaining 1 tablespoon
clarified butter in small pan over medium-high heat and cook pine nuts,
shaking pan almost constantly, until golden, about 3 minutes. Set aside.
Bring small pot of lightly salted water to boil and cook peas until tender,
10 to 12 minutes for fresh and 3 to 4 minutes for frozen. Set aside and
keep warm until farik and lamb are done. Season farik with black pepper to
taste and stir. Remove lamb from oven. Remove meat from bone and pull into
serving-size chunks with fork. Mound farik attractively on serving platter.
Using slotted ladle, arrange peas on top of farik. Place meat on top and
sprinkle pine nuts over. Serve with green tomato slices as garnish, if
desired. Yields 4 servings.
Each serving: 751 calories; 348 mg sodium; 126 mg cholesterol; 33 grams
fat; 73 grams carbohydrates; 47 grams protein; 3.12 grams fiber
Comments: Farik or farikeh is wheat harvested when the stalks are still
green and then toasted to dry it and remove the chaff. If you can't get
farik, substitute bulgur, but cook it only until reconstituted and drain it
well.
Recipe Source: Los Angeles Times - 03-28-1999 Recipe from "A Mediterranean
Feast: The Story of the Birth of the Celebrated Cuisines of the
Mediterranean" by Clifford Wright (William Morrow)
Formatted for Mastercook by Lynn Thomas - Lynn_Thomas@prodigy.net
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Jesus: He’s holding your atoms together”