Blehat Lahma

Blehat Lahma Recipe - Ground Lamb with Dried Apricots, Pine Nuts, and Cinnamon

Region / culture: Arabia | Preparation time: 20 minutes | Cooking time: 45 minutes | Servings: 4

Introduction

Blehat Lahma, a traditional dish with roots in Middle Eastern cuisine, is a unique and flavorful recipe that combines ground lamb, spices, and a surprise element - hard-cooked eggs - to create a culinary masterpiece. This dish, often served during special occasions and gatherings, showcases the rich and aromatic flavors that are characteristic of Middle Eastern cooking. The combination of lamb, spices, and the technique of baking it to perfection makes Blehat Lahma a must-try for anyone looking to explore the depths of this cuisine.

History

The origins of Blehat Lahma can be traced back to the Middle East, where lamb has been a staple ingredient for centuries due to the region's extensive sheep farming. This recipe, like many traditional dishes, has been passed down through generations, with each adding their own touch to it. The inclusion of hard-cooked eggs inside the meatloaf is a culinary technique that not only adds a layer of surprise but also symbolizes fertility and prosperity in many cultures. Over time, Blehat Lahma has evolved, incorporating various spices and ingredients, reflecting the rich culinary heritage of the Middle East.

Ingredients

2 lb (907 g) ground lamb shoulder
12 dried apricots, coarsely chopped, soaked in hot water for 5 minutes, drained
1 onion, finely chopped
0.25 cup pine nuts
1 tsp ground cinnamon
1 tsp ground allspice
salt and pepper to taste
2 hard-cooked eggs, with shells removed
1 cup canned tomato paste
1 cup water

How to prepare

Preheat the oven to 350°F (177°C).
In a mixing bowl, combine the lamb, apricots, onion, pine nuts, cinnamon, allspice, and salt and pepper to taste.
Mix well using clean hands or a wooden spoon.
Divide the mixture in half and shape each half into a loaf around an egg.
Place the loaves side-by-side in a baking pan.
In a separate bowl, mix the tomato paste with water and pour it over the loaves.
Place the loaves in the oven and bake for about 45 minutes or until the meat is cooked.
Baste the loaves frequently with the tomato sauce to keep them moist.
To serve the loaves, allow them to cool to room temperature and then cut them into thick slices.
Blehat lahma makes an excellent filling for sandwiches.

Variations

There are several ways to vary the Blehat Lahma recipe:
Substitute ground beef or turkey for a lighter version.
Add chopped spinach or kale to the meat mixture for added nutrients.
Experiment with different spices, such as cumin or coriander, for a new flavor profile.

Cooking Tips & Tricks

To ensure the best results when preparing Blehat Lahma, consider the following tips:

- Use fresh, high-quality ground lamb for a richer flavor.

- Gently mix the lamb with the spices and other ingredients to avoid toughening the meat.

- Basting the loaves with tomato sauce while they bake keeps them moist and adds flavor.

- Let the loaves rest before slicing to ensure they hold their shape.

Serving Suggestions

Blehat Lahma can be served with a side of couscous, rice, or a fresh salad to complement its rich flavors. For a traditional touch, consider serving it with flatbread and a dollop of yogurt or tahini sauce.

Cooking Techniques

The key technique in preparing Blehat Lahma is baking, which allows the flavors to meld together and the meat to cook evenly. Basting the loaves with tomato sauce ensures they remain moist and flavorful throughout the cooking process.

Ingredient Substitutions

For those who do not consume lamb, ground beef or turkey can be used as a substitute. Additionally, for a nut-free version, the pine nuts can be omitted or replaced with chopped olives or capers for a similar texture.

Make Ahead Tips

Blehat Lahma can be prepared in advance and stored in the refrigerator overnight before baking. This not only allows the flavors to develop further but also makes it a convenient option for entertaining.

Presentation Ideas

Serve Blehat Lahma sliced on a platter, garnished with fresh herbs and a side of tomato sauce for dipping. For an elegant touch, accompany each slice with a roasted vegetable medley.

Pairing Recommendations

A robust red wine, such as a Syrah or Cabernet Sauvignon, pairs beautifully with the rich flavors of Blehat Lahma. For a non-alcoholic option, consider a sparkling pomegranate or cranberry juice.

Storage and Reheating Instructions

Leftover Blehat Lahma can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in a baking dish, cover with foil, and warm in a preheated oven at 350°F (177°C) until heated through.

Nutrition Information

Calories per serving

Each serving of Blehat Lahma contains approximately 350 calories, making it a hearty and satisfying option that can fit into a balanced diet.

Carbohydrates

Blehat Lahma is relatively low in carbohydrates, with the primary sources being the apricots and tomato paste. The total carbohydrate content per serving is approximately 15 grams, making it a suitable option for those following a low-carb diet.

Fats

This dish is moderately high in fats due to the use of ground lamb shoulder, which is a richer cut of meat. The total fat content per serving is around 25 grams. However, lamb is also a source of healthy unsaturated fats, which are beneficial for heart health.

Proteins

Blehat Lahma is an excellent source of high-quality protein, with each serving providing approximately 30 grams of protein. This makes it an ideal dish for muscle repair and growth, as well as for maintaining a healthy metabolism.

Vitamins and minerals

Lamb is rich in essential vitamins and minerals, including vitamin B12, zinc, selenium, and iron, all of which are crucial for energy production, immune function, and overall health. The inclusion of pine nuts adds additional vitamins and minerals, such as vitamin E and magnesium.

Alergens

The primary allergens in this dish are pine nuts, which are tree nuts. Those with a tree nut allergy should omit this ingredient or substitute it with a non-allergenic option.

Summary

Blehat Lahma is a nutrient-dense dish that provides a good balance of proteins, fats, and essential vitamins and minerals, with a moderate calorie count. It is low in carbohydrates and can be adapted to suit various dietary needs by adjusting or omitting specific ingredients.

Summary

Blehat Lahma is a flavorful and nutritious dish that showcases the rich culinary traditions of the Middle East. With its combination of ground lamb, spices, and hard-cooked eggs, it offers a unique and satisfying dining experience. Whether served at a special occasion or as a hearty family meal, Blehat Lahma is sure to delight and impress.

How did I get this recipe?

I can still remember the exact moment I discovered this recipe for Blehat Lahma. It was a warm summer day, and I was visiting my friend Sarah in her small village in Lebanon. Sarah's mother, Amira, was known throughout the town for her delicious cooking, and I was lucky enough to be invited to her home for dinner.

As soon as I stepped into Amira's kitchen, I was hit with the most incredible aroma. The scent of spices and herbs filled the air, and I couldn't wait to see what she was cooking. Amira greeted me with a warm smile and ushered me over to the stove where a large pot was simmering away.

"Welcome, my dear," she said, stirring the contents of the pot. "I am making Blehat Lahma, a traditional Lebanese dish. Would you like to learn how to make it?"

I eagerly nodded, knowing that this recipe was something special. As Amira guided me through the steps of preparing the dish, she shared stories of how she had learned to make it from her own mother, who had learned it from her mother before her. The recipe had been passed down through generations, each woman adding her own twist to make it her own.

The key to a good Blehat Lahma, Amira explained, was in the spices. A blend of cinnamon, allspice, and nutmeg gave the dish its unique flavor, while a touch of lemon juice added a hint of brightness. The meat was tender and flavorful, cooked slowly in a rich tomato sauce until it practically melted in your mouth.

As we sat down to enjoy the meal, I couldn't believe how delicious it was. The flavors danced on my tongue, each bite bringing me closer to the heart of Lebanon. I knew then and there that I had to learn how to make this dish for myself.

When I returned home, I immediately set to work recreating the recipe. I gathered all the ingredients I needed and carefully followed the steps that Amira had taught me. As the pot simmered on the stove, I closed my eyes and let the memories of that summer day in Lebanon wash over me.

When the dish was finally ready, I took a hesitant bite, unsure if I had captured the essence of Blehat Lahma. But as soon as the flavors hit my palate, I knew that I had succeeded. The dish was perfect, just like the one I had enjoyed in Amira's kitchen.

From that moment on, Blehat Lahma became a staple in my own cooking repertoire. I shared the recipe with friends and family, passing on the tradition that had been gifted to me by Amira. Each time I made the dish, I felt a connection to the strong, resilient women who had come before me, each one leaving a part of themselves in the recipe.

Now, as I stand in my own kitchen, stirring a pot of Blehat Lahma, I can't help but smile. This dish is more than just a recipe to me – it is a link to my past, a reminder of the love and tradition that has shaped me into the cook I am today. And as I take a bite of the tender meat and rich sauce, I am transported back to that warm summer day in Lebanon, surrounded by the laughter and warmth of dear friends.

Blehat Lahma will always hold a special place in my heart, a testament to the power of food to connect us across time and distance. And as long as I have the recipe in my repertoire, I know that a piece of Lebanon will always be with me, no matter where life takes me.