Pow! Right in the kisir!

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41Ingredients
Seconds

Ingredients

US|METRIC
  • 2 leg of lamb (kilo, 4 lb, untrimmed, on the bone)
  • 4 liters water
  • 2 leeks (chopped)
  • 2 brown onions (chopped)
  • 4 whole cloves garlic (peeled, halved)
  • 3 large carrots (chopped)
  • 3 celery sticks (chopped)
  • 12 whole black peppercorns
  • 2 cinnamon sticks (snapped in half)
  • 5 bay leaves
  • 10 parsley (stalks, reserved from preparing the kisir)
  • sauce (Tahini, or hummus, to serve)
  • pita breads (Store-bought, to serve, or try Sawsan’s fab recipe)
  • 1 cup burghul (bulgur)
  • 2 1/2 cups boiling water
  • 1 cup flat leaf parsley (finely chopped)
  • 3 tomatoes (roma, or vine-ripened, chopped)
  • 1 red onion (small, very finely sliced)
  • 2 teaspoons pomegranate molasses (optional)
  • 1 tablespoon paste tomato (tomato, concentrate)
  • 1 teaspoon harissa (North African chilli paste)
  • 1/4 cup lemon juice
  • 1/4 cup olive oil
  • salt
  • cracked black pepper
  • 1 tablespoon olive oil
  • 1 brown onion (finely chopped)
  • 1 large carrot (finely chopped)
  • 2 parsnips (finely chopped)
  • 1 fennel bulb (large, trimmed and finely chopped)
  • 2 garlic cloves (finely chopped)
  • 7 cups lamb stock (reserved)
  • 2 teaspoons fresh rosemary (chopped)
  • 1 1/2 cups red wine
  • 1/2 cup pearl barley (soaked at least 6 hours, drained)
  • 4 tablespoons tomato paste
  • 2 cups lamb (reserved shredded)
  • 3 cups baby spinach leaves (chopped)
  • salt
  • cracked black pepper
  • flat leaf parsley (Chopped, to serve)
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