A traditional dish of Hebron/Palestine, called idreh … القدرة الخليلية … the name comes from the name of the dish that cooked in, the pot is to be made from copper and it should be cooked in a firewood oven. This dish consists of lamb or chicken, rice, salt, turmeric and lots of ghee butter. So delicious and easy to do
- 6-8 pieces of lamb meat on the bone
- 3 cups medium grain rice
- 3/4 cup ghee butter (samneh)
- 1 tbs turmeric
- 2 tbs salt
- Water for cooking the meat
- Roasted nuts for decorating (optional)
In a big pot and on a medium heat stove, add in meat, salt and water. Cover the pot and let the meat cook approximately 2 hours or until meat is tender.
Preheat your oven to 225C./450F.
Transfer the meat to big oven tray and bake in the middle rack of the preheated oven
Until deep gold in color (about 10 minutes)
Meanwhile, reserve 4 1/2 cups of the meat broth to cook the rice
In the same pot and on a medium heat stove, add broth, turmeric and rice. Cover the pot and let the rice cook for about 20 minutes or until all liquid absorbed
In a a sauté pan, heat the ghee butter
Add half of the ghee butter on top of the rice and with a fork fluff the rice
Return the meat pieces on top of the rice and add the rest of the ghee butter on top of the meat.
Serve the rice and meat along with plain yogurt and a salad