Authentic home cooking from Saudi Arabia, with US measurements. 
Lamb Chops with Freekeh and Rice Flavored with Mastic
This is a dish served in Aleppo and throughout Syria. It's a mansaf made with a layer of freekeh and a layer of rice, topped with ground meat and meat pieces. Here, I've served it with lamb chops and added my own special flavors and personal touch. :)
Lamb Chops with Freekeh and Rice Flavored with Mastic
This is a dish served in Aleppo and throughout Syria. It's a mansaf made with a layer of freekeh and a layer of rice, topped with ground meat and meat pieces. Here, I've served it with lamb chops and added my own special flavors and personal touch. :)
Open in Cookpad AppSteps
- 1
Marinate the lamb chops with the spices and let them sit for 15 minutes.
- 2
Grill the chops in a skillet over medium heat.
- 3
If the chops are thick, after grilling, place them in the oven for 10 minutes to cook through. For a smoky flavor, add a piece of charcoal to the skillet, cover, and let sit for 5 minutes so the meat absorbs the aroma.
- 4
Sauté the ground meat and nuts, then set aside for serving.
- 5
For the rice: Sauté the spices with 1 tablespoon of ghee to release their flavor.
- 6
Add the rice and stir for 1 minute.
- 7
Pour in the broth, bring to a boil, then cover and simmer on low heat until fully cooked. Stir in 1 tablespoon of ghee for extra flavor.
- 8
For the freekeh: Sauté the ground meat with 1 tablespoon of ghee, then add the washed and well-drained freekeh. Stir until lightly toasted.
- 9
Add the broth, bring to a boil, then cover and simmer on low heat until fully cooked.
- 10
Stir in 1 tablespoon of ghee for a distinctive flavor.
- 11
Spoon the freekeh onto a serving platter.
- 12
Add the rice on top.
- 13
Top with the sautéed ground meat.
- 14
Finally, arrange the lamb chops and nuts on top.
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