Ingredients with Measurements:
- 2 lbs boneless lamb shoulder, cut into small pieces
- 2 large onions, thinly sliced
- 1/2 cup olive oil
- 1 tsp ground cinnamon
- 1 tsp ground allspice
- 1 tsp ground cardamom
- 1 tsp ground cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup pine nuts
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped fresh mint
- 4 large flatbreads
Special equipment needed:
- Large skillet
- Baking sheet
Step-by-step instructions:
1. Preheat oven to 350°F.
2. In a large skillet, heat olive oil over medium heat. Add lamb and cook until browned on all sides, about 10 minutes.
3. Add sliced onions to the skillet and cook until softened, about 10 minutes.
4. Add cinnamon, allspice, cardamom, cumin, salt, and black pepper to the skillet and stir to combine.
5. Add 1 cup of water to the skillet and bring to a simmer. Cover and cook for 30 minutes, or until lamb is tender.
6. In a separate skillet, toast pine nuts over medium heat until golden brown, about 5 minutes.
7. Place flatbreads on a baking sheet and brush each with olive oil.
8. Spoon lamb mixture onto each flatbread, spreading it out evenly.
9. Sprinkle toasted pine nuts, parsley, and mint over the lamb mixture.
10. Bake in the oven for 10-15 minutes, or until the flatbreads are crispy and golden brown.
11. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
5. Temperature:
Preheat oven to 350°F.
Serving size:
Serves 4-6 people.
Nutritional information:
Calories: 650
Fat: 44g
Carbohydrates: 35g
Protein: 28g
Sodium: 610mg
Sugar: 5g
Substitutions for ingredients:
- Lamb can be substituted with chicken or beef.
- Pine nuts can be substituted with almonds or walnuts.
- Flatbreads can be substituted with pita bread or naan.
Variations:
- Add sliced tomatoes and cucumbers on top of the lamb mixture before baking.
- Use different herbs such as cilantro or dill instead of parsley and mint.
- Add a dollop of yogurt on top of the baked flatbreads before serving.
Tips and tricks:
- Make sure to brown the lamb well before adding the onions to the skillet.
- Use a good quality olive oil for the best flavor.
- Toasting the pine nuts brings out their nutty flavor and adds crunch to the dish.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve on a large platter with fresh herbs and lemon wedges for garnish.
Garnishes:
Fresh herbs such as parsley and mint, lemon wedges, and a dollop of yogurt.
Pairings:
Serve with a side of hummus and pita bread.
Suggested side dishes:
Tabbouleh salad, fattoush salad, or roasted vegetables.
Troubleshooting advice:
- If the lamb is tough, cook it for longer until it becomes tender.
- If the flatbreads are not crispy enough, bake them for a few more minutes.
Food safety advice:
Make sure to cook the lamb to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Musakhan is a traditional Palestinian dish that is typically made with chicken or lamb and served on a bed of flatbread.
Flavor profiles:
The dish has a warm and aromatic flavor from the spices such as cinnamon, allspice, and cardamom. The pine nuts add a nutty flavor and the fresh herbs add a bright and fresh taste.
Serving suggestions:
Serve hot with a side of hummus and pita bread.
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Region: Palestinian