Discover the Flavors of the East: 20 Mouthwatering Middle Eastern Lamb Recipes
When it comes to lamb, few cuisines do it better than those in the Middle East. The region’s rich culinary heritage has given rise to a staggering array of delicious lamb dishes, each one packed with bold flavors and aromas that will leave your taste buds singing. From street food favorites like shawarma and kibbeh to comforting stews and pilafs, the possibilities are endless when it comes to cooking with lamb in Middle Eastern cuisine.
In this article, we’ll take you on a culinary journey through 20 of the most mouthwatering Middle Eastern lamb recipes out there. Whether you’re a seasoned cook or just looking for some inspiration for your next meal, these dishes are sure to satisfy your cravings and leave you wanting more.
Spiced Lamb Kofta Kebabs
Experience the rich flavors of the Middle East with these aromatic lamb koftas, infused with a blend of warming spices and grilled to perfection. Perfect for a quick and easy dinner or a weekend BBQ.
Ingredients:
– 500g minced lamb
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cinnamon
– Salt and black pepper to taste
– 10-12 metal skewers
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat grill or BBQ to medium-high heat.
2. In a large bowl, combine lamb, onion, garlic, olive oil, cumin, smoked paprika, cinnamon, salt, and black pepper. Mix well with your hands until just combined.
3. Divide mixture into 10-12 portions and shape each portion into a ball. Flatten slightly to form a kofta shape.
4. Thread koftas onto skewers, leaving a small space between each one.
5. Grill for 8-10 minutes per side, or until cooked through. Serve hot with chopped parsley, if desired.
Cooking Time: 16-20 minutes
Middle Eastern Lamb Shawarma
Experience the flavors of the Middle East with this classic lamb shawarma recipe, featuring tender and aromatic lamb served in a crispy pita bread with creamy tzatziki sauce.
Ingredients:
– 1 pound boneless lamb shoulder or leg, thinly sliced
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– Salt and black pepper, to taste
– 4 pita breads
– Tzatziki sauce (store-bought or homemade)
– Chopped parsley or cilantro, for garnish
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a large bowl, whisk together olive oil, garlic, cumin, paprika, salt, and pepper. Add the lamb slices and marinate for at least 30 minutes.
3. Grill the lamb for 5-7 minutes per side, or until cooked through.
4. Warm pita breads by wrapping them in foil and heating on the grill or in a toaster.
5. Assemble shawarma by placing grilled lamb onto pita bread, topping with tzatziki sauce, and garnishing with parsley or cilantro.
Cooking Time: 15-20 minutes
Lamb and Rice Stuffed Grape Leaves
This traditional recipe combines the flavors of lamb, rice, and fresh grape leaves to create a delicious and aromatic appetizer or main course. The combination of tender lamb, fluffy rice, and tangy grape leaves is sure to impress your guests.
Ingredients:
– 1 pound ground lamb
– 1 cup cooked white rice
– 1/2 cup chopped fresh parsley
– 1/4 cup chopped fresh mint
– 2 tablespoons olive oil
– Salt and pepper to taste
– 20-25 grape leaves, fresh or jarred
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine lamb, rice, parsley, mint, salt, and pepper. Mix well.
3. Lay a grape leaf flat on a work surface. Place about 1 tablespoon of the lamb mixture in the center of the leaf.
4. Fold the stem end over the filling, then fold in the sides and roll up the leaf to form a neat package.
5. Repeat with remaining leaves and filling.
6. Place the stuffed grape leaves seam-side down on a baking sheet lined with parchment paper.
7. Drizzle with olive oil and bake for 20-25 minutes or until the grape leaves are tender.
Cooking Time: 20-25 minutes
Persian Lamb and Eggplant Stew
This hearty stew combines tender lamb, rich eggplant, and aromatic spices for a comforting Persian-inspired meal.
Ingredients:
– 1 lb boneless lamb shoulder, cut into 2-inch pieces
– 2 medium eggplants, sliced into 1/2-inch thick rounds
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric
– Salt and black pepper, to taste
– 1 can (14.5 oz) diced tomatoes
– 2 cups lamb broth or water
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat.
2. Add lamb and cook until browned, about 5 minutes. Remove lamb from pot.
3. Add onion to pot and cook until softened, about 3 minutes. Add garlic and cook for 1 minute.
4. Add eggplant, cumin, coriander, turmeric, salt, and pepper. Cook for 2 minutes, stirring occasionally.
5. Add diced tomatoes, lamb broth or water, and browned lamb to pot. Bring to a boil, then reduce heat to low and simmer for 1 hour or until lamb is tender.
Cooking Time: 1 hour 15 minutes
Lebanese Lamb Kibbeh
Kibbeh, a staple of Lebanese cuisine, is a flavorful and aromatic meatball dish that’s perfect for any occasion. This recipe combines tender lamb with spices and herbs to create a mouthwatering treat.
Ingredients:
– 1 pound ground lamb
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 1/4 cup all-purpose flour
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/2 teaspoon cumin
– 1/4 teaspoon paprika
– 2 tablespoons olive oil
– 1 tablespoon tomato paste
– 1/4 cup chopped fresh parsley
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine lamb, onion, garlic, flour, salt, black pepper, cumin, and paprika.
3. Mix well with your hands until just combined. Do not overmix.
4. Shape into small balls, about 1 1/2 inches in diameter.
5. Place on a baking sheet lined with parchment paper, leaving space between each kibbeh.
6. Drizzle with olive oil and sprinkle with tomato paste and parsley.
7. Bake for 25-30 minutes or until cooked through.
Cooking Time: 25-30 minutes
Lamb and Chickpea Tagine
This hearty tagine recipe combines tender lamb with creamy chickpeas and aromatic spices, perfect for a cozy evening meal. The rich flavors of the North African-inspired dish will transport your taste buds to exotic lands.
Ingredients:
– 1 pound boneless lamb shoulder or ground lamb
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 1 can chickpeas (14.5 oz), drained and rinsed
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cinnamon
– Salt and black pepper to taste
– 2 cups chicken broth
– 1 cup water
Instructions:
1. Heat the olive oil in a large Dutch oven or tagine over medium-high heat.
2. Add the lamb, onions, garlic, cumin, smoked paprika, cinnamon, salt, and pepper. Cook until the lamb is browned, about 5 minutes.
3. Add the chickpeas, chicken broth, and water. Bring to a boil, then reduce the heat to low and simmer for 1 hour or until the lamb is tender.
4. Serve hot with crusty bread or couscous.
Cooking Time: 1 hour
Middle Eastern Lamb Pita Pockets
Experience the flavors of the Middle East with these tender lamb pita pockets, filled with a mix of aromatic spices and crispy vegetables.
Ingredients:
– 1 pound ground lamb
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– 1/2 teaspoon coriander
– 1/4 teaspoon cinnamon
– Salt and pepper to taste
– 4 pita breads
– Lettuce, tomato, cucumber, red onion, feta cheese (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large pan, cook lamb over medium-high heat until browned, breaking into small pieces.
3. Add olive oil, cumin, coriander, cinnamon, salt, and pepper. Cook for 2-3 minutes.
4. Stuff each pita bread with cooked lamb mixture, lettuce, tomato, cucumber, red onion, and feta cheese (if using).
5. Bake for 10-12 minutes or until the pita bread is crispy.
Cooking Time: 20-25 minutes
Lamb and Apricot Couscous
This recipe combines the tender flavor of lamb with the sweetness of apricots, all wrapped up in a fluffy couscous. Perfect for a quick and delicious dinner or as an accompaniment to your favorite Middle Eastern dishes.
Ingredients:
– 1 cup lamb shoulder, diced
– 1 tablespoon olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup apricots, diced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 1 cup couscous
– 2 cups water or chicken broth
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the lamb, onion, and garlic; cook until the lamb is browned, about 5 minutes.
3. Add the apricots, cumin, smoked paprika, salt, and pepper; stir to combine.
4. Cook for an additional 2-3 minutes or until the apricots are tender.
5. In a separate pot, bring the couscous and water or broth to a boil. Reduce heat, cover, and simmer for 10-12 minutes or until fluffy.
6. Serve the lamb mixture over the couscous, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Turkish Lamb Pide
This classic Turkish dish combines flavorful lamb with gooey cheese and spices, all wrapped up in a crispy pita bread. Perfect as an appetizer or snack, this recipe is sure to please.
Ingredients:
– 1 pound ground lamb
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon paprika
– 1/2 teaspoon cumin
– Salt and pepper, to taste
– 1 cup crumbled feta cheese
– 1/4 cup olive oil
– 4 pita breads
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine lamb, onion, garlic, paprika, cumin, salt, and pepper. Mix well.
3. Divide the mixture into 4 equal portions and shape each into a patty.
4. Place a patty on each pita bread, leaving a 1-inch border around the edges.
5. Top each patty with feta cheese and drizzle with olive oil.
6. Bake for 15-20 minutes or until the cheese is melted and bubbly.
Cooking Time: 15-20 minutes
Lamb and Spinach Fatayer
A delicious twist on traditional Lebanese pastry, these lamb and spinach fatayer are perfect for a flavorful snack or appetizer. With the richness of lamb and the freshness of spinach, you’ll be hooked!
Ingredients:
– 1 package of phyllo dough (usually found in the freezer section)
– 1 pound ground lamb
– 1/2 cup chopped fresh spinach
– 1 onion, finely chopped
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1 egg, beaten (for brushing phyllo)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine ground lamb, chopped spinach, onion, and olive oil. Mix well.
3. Lay out a piece of phyllo dough and brush with beaten egg.
4. Place about 1/4 cup of the lamb mixture onto the center of the dough.
5. Fold the phyllo into a triangle, pressing edges to seal.
6. Brush the top with egg wash and place on a baking sheet lined with parchment paper.
7. Repeat with remaining ingredients.
8. Bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Moroccan Lamb Harira Soup
This hearty and aromatic soup is a staple of Moroccan cuisine, perfect for warming up on a chilly day. With its rich flavors and tender lamb, this recipe is sure to become a family favorite.
Ingredients:
– 1 pound boneless lamb shoulder or neck, cut into small pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon cayenne pepper
– 1 can (14.5 oz) diced tomatoes
– 4 cups lamb or beef broth
– 1 cup cooked white beans (such as cannellini or Great Northern)
– 2 tablespoons olive oil
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the oil in a large pot over medium heat. Add the onions and cook until softened, about 5 minutes.
2. Add the lamb, garlic, cumin, smoked paprika, cinnamon, and cayenne. Cook, stirring occasionally, until the lamb is browned, about 10 minutes.
3. Add the diced tomatoes, broth, and beans. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the lamb is tender.
4. Season with salt and pepper to taste. Serve hot, garnished with parsley if desired.
Cooking Time: 45-50 minutes
Lamb and Feta Stuffed Bell Peppers
Lamb and Feta Stuffed Bell Peppers Recipe
These flavorful bell peppers are filled with a savory mix of ground lamb, crumbled feta cheese, and aromatic spices. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 4 large bell peppers, any color
– 1 pound ground lamb
– 1/2 cup crumbled feta cheese
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon paprika
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds and membranes. Place them in a baking dish.
3. In a large skillet, cook the lamb over medium-high heat until browned, breaking it up into small pieces as it cooks.
4. Add the chopped onion, minced garlic, paprika, salt, and pepper to the skillet and cook until the onion is translucent.
5. Stuff each bell pepper with the lamb mixture and top with crumbled feta cheese.
6. Drizzle the tops with olive oil and cover the baking dish with aluminum foil.
7. Bake for 30 minutes, then remove the foil and bake an additional 15-20 minutes or until the peppers are tender.
Cooking Time: 45-50 minutes
Middle Eastern Lamb Mansaf
Mansaf is a beloved Jordanian dish that has been a staple of Middle Eastern cuisine for centuries. This recipe for lamb mansaf brings together the rich flavors and aromas of this iconic dish, perfect for special occasions or everyday meals.
Ingredients:
– 1 lb boneless lamb shoulder or neck
– 2 tbsp olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp ground coriander
– 1 tsp paprika
– Salt and black pepper to taste
– 2 cups basmati rice
– 4 cups water or lamb broth
– Fresh parsley or cilantro for garnish
Instructions:
1. Heat oil in a large pot over medium-high heat. Add chopped onion and cook until golden, about 5 minutes.
2. Add lamb, garlic, cumin, coriander, paprika, salt, and pepper. Cook, breaking up with spoon, until lamb is browned, about 10 minutes.
3. Add rice, water or broth, and bring to a boil. Reduce heat to low, cover, and simmer for 30-40 minutes or until rice is cooked and liquid absorbed.
4. Serve hot, garnished with parsley or cilantro.
Cooking Time: 1 hour
Lamb and Lentil Mujadara
Mujadara, a popular Arabic dish, is typically made with lentils and onions. This recipe adds the rich flavor of lamb to create a satisfying and comforting meal.
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 1 pound ground lamb
– 2 medium onions, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin
– Salt and pepper, to taste
– 2 tablespoons olive oil
Instructions:
1. Heat the oil in a large saucepan over medium heat. Add the lamb and cook, breaking it up with a spoon, until browned, about 5 minutes.
2. Add the onions, garlic, cumin, salt, and pepper to the saucepan. Cook, stirring occasionally, until the onions are softened and lightly caramelized, about 10 minutes.
3. Add the lentils to the saucepan and stir to combine with the lamb mixture.
4. Reduce heat to low, cover, and simmer for 30-40 minutes or until the lentils are tender.
5. Serve hot, garnished with fresh parsley or cilantro, if desired.
Cooking Time: 45-50 minutes
Armenian Lamb and Bulgur Pilaf
This hearty pilaf is a staple of Armenian cuisine, combining tender lamb with nutty bulgur and aromatic spices. Perfect for a comforting meal or as a side dish.
Ingredients:
– 1 lb lamb shoulder or neck, cut into 1-inch pieces
– 2 cups bulgur
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– Salt and pepper to taste
– 4 cups water
Instructions:
1. Heat the oil in a large saucepan over medium-high heat. Add the lamb and cook until browned, about 5 minutes.
2. Add the onion and garlic; cook until softened, about 3-4 minutes.
3. Stir in cumin, paprika, salt, and pepper. Cook for 1 minute.
4. Add the bulgur and water to the saucepan. Bring to a boil, then reduce heat to low and simmer, covered, for 20-25 minutes or until the bulgur is tender and the liquid has been absorbed.
5. Serve hot, garnished with fresh parsley if desired.
Cooking Time: 35-40 minutes
Lamb and Yogurt Kebab Wraps
Lamb and Yogurt Kebab Wraps: A flavorful and refreshing twist on traditional kebab wraps, this recipe combines the richness of lamb with the creaminess of yogurt and spices.
Ingredients:
– 1 pound ground lamb
– 2 tablespoons plain yogurt
– 1 tablespoon lemon juice
– 1 teaspoon garam masala powder
– 1/2 teaspoon cumin powder
– 1/4 teaspoon paprika
– Salt and pepper, to taste
– 8-10 kebab wraps (pita or naan)
– Chopped cucumber, tomato, onion, and cilantro, for garnish
Instructions:
1. In a bowl, mix together ground lamb, yogurt, lemon juice, garam masala powder, cumin powder, paprika, salt, and pepper until well combined.
2. Divide the mixture into 8-10 portions, depending on desired kebab size.
3. Thread each portion onto skewers or metal sticks, leaving a small space between each piece of lamb.
4. Preheat a grill or grill pan to medium-high heat. Cook the kebabs for 4-5 minutes per side, until cooked through.
5. Warm the kebab wraps by wrapping them in foil and heating them on the grill for a minute.
6. Assemble the wraps by placing a cooked kebab onto each wrap, then garnishing with chopped cucumber, tomato, onion, and cilantro.
Cooking Time: 12-15 minutes
Middle Eastern Lamb and Okra Stew
This aromatic stew is a staple of Middle Eastern cuisine, where tender lamb meets the slightly bitter taste of okra, all wrapped up in a flavorful blend of spices. Serve with warm pita bread or over couscous for a satisfying meal.
Ingredients:
– 1 pound boneless lamb shoulder, cut into 2-inch pieces
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 1 cup okra, sliced
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– Salt and black pepper, to taste
– 2 tablespoons olive oil
Instructions:
1. Heat oil in a large pot over medium-high heat.
2. Brown lamb in batches, then set aside.
3. Add onions and cook until softened, about 5 minutes.
4. Add garlic, okra, cumin, paprika, salt, and pepper. Cook for 2 minutes.
5. Add diced tomatoes, browned lamb, and enough water to cover. Bring to a boil, then simmer for 1 hour or until lamb is tender.
Cooking Time: 1 hour
Lamb and Pistachio Meatballs
Elevate your dinner game with these flavorful Lamb and Pistachio Meatballs, perfect for a cozy evening or special occasion. The combination of tender lamb, crunchy pistachios, and aromatic spices creates a truly unforgettable dish.
Ingredients:
– 1 pound ground lamb
– 1/2 cup finely chopped fresh parsley
– 1/4 cup chopped pistachios
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 1 egg, lightly beaten
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine lamb, parsley, pistachios, garlic, olive oil, cumin, smoked paprika, salt, and pepper.
3. Mix well with your hands or a wooden spoon until just combined.
4. Use your hands to shape mixture into meatballs, about 1 1/2 inches (3.8 cm) in diameter.
5. Place meatballs on a baking sheet lined with parchment paper, leaving some space between each ball.
6. Bake for 18-20 minutes or until cooked through.
7. Serve hot with your favorite sauce and sides.
Cooking Time: 18-20 minutes
Lamb and Pomegranate Salad
This refreshing salad combines the tender juiciness of lamb with the tart sweetness of pomegranate, all wrapped up in a bed of crisp greens.
Ingredients:
– 1 pound cooked lamb (roasted or grilled), diced
– 1 cup mixed greens (arugula, spinach, etc.)
– 1/2 cup pomegranate seeds
– 1/4 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– 2 tablespoons olive oil
– 1 tablespoon lemon juice
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the mixed greens, diced lamb, pomegranate seeds, and crumbled feta cheese.
2. Sprinkle the chopped parsley over the top.
3. Drizzle the olive oil and lemon juice over the salad, tossing gently to coat.
4. Season with salt and pepper to taste.
Cooking Time: None (since you’re using cooked lamb)
Servings: 4-6
Middle Eastern Lamb and Chickpea Hummus
Discover the bold flavors of the Middle East with this hearty lamb and chickpea hummus recipe, perfect for snacking or serving as a side dish.
Ingredients:
– 1 cup cooked lamb, diced
– 1 can (15 oz) chickpeas, drained and rinsed
– 2 cloves garlic, minced
– 1/4 cup tahini
– 1/4 cup lemon juice
– 2 tablespoons olive oil
– Salt and pepper to taste
– Optional: paprika, cumin, or other spices of your choice
Instructions:
1. In a blender or food processor, combine lamb, chickpeas, garlic, tahini, lemon juice, and olive oil.
2. Blend until smooth, stopping to scrape down the sides as needed.
3. Season with salt, pepper, and any desired spices.
4. Transfer the hummus to a serving bowl and garnish with paprika or parsley, if desired.
5. Serve with pita bread, vegetables, or crackers.
Cooking Time: 10 minutes (assuming cooked lamb is used)
Enjoy your delicious Middle Eastern Lamb and Chickpea Hummus!
Summary
Get ready to tantalize your taste buds with these 20 flavorful Middle Eastern lamb recipes! From classic street food like Shawarma and Kebabs, to hearty stews and salads, this collection has something for every lamb lover. Discover traditional dishes like Lebanese Kibbeh, Turkish Pide, and Moroccan Harira Soup, as well as innovative twists on old favorites. Whether you’re looking for a quick weeknight dinner or a special occasion meal, these recipes are sure to transport your palate to the vibrant flavors of the Middle East.
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