Kharuf Mehchi

Kharuf Mehchi Recipe from Lebanon with Lamb and Long-Grain Rice

Region / culture: Lebanon | Preparation time: 1 hour | Cooking time: 5 hours | Servings: 10-12

Introduction

Kharuf Mehchi is a traditional Middle Eastern dish that features a whole lamb stuffed with a flavorful mixture of minced meat, rice, and nuts. This dish is a showstopper at any special occasion or celebration, and is sure to impress your guests with its delicious flavors and impressive presentation.

History

Kharuf Mehchi has been a popular dish in Middle Eastern cuisine for centuries, with its origins dating back to ancient times. This dish is often served at weddings, festivals, and other special events, where it is enjoyed by family and friends as a symbol of hospitality and generosity.

Ingredients

24 - 28 lb (12.70 kg) small lamb (cleaned from inside)
4 lb (1.81 kg) minced meat
12 cup long-grain rice, washed and drained
24 cup water
1 tbls salt (optional)
1.5 cup blanched and flaked, fried almonds
0.5 cup fried pine nuts
1.5 cup blanched, fried pistachio nuts
1 tbsp ground cinnamon
1 tbsp ground allspice
1 tbsp ground black pepper
1 tbsp ground nutmeg
2 tbsp ground white pepper
1 tbsp ground cardamom
1 cup vegetable oil and butter
1 cup shortening or butter (for frying minced meat)
lemon wedges

How to prepare

In a pot, fry the meat in 1 cup of shortening.
Add salt and spices (except white pepper) and stir on medium heat until cooked.
Stir in the rice to the cooked meat.
Add water and bring to a boil. Cover the pot and cook on low heat for 30 minutes.
Wipe the lamb inside and out with a damp cloth. Rub the cavity and outer surface with lemon wedges and white pepper.
Stuff the lamb with half the quantity of rice and stitch the opening.
Fry the lamb with oil and butter from all sides until golden.
Place aluminum foil on a big tray, leaving extra on each side. Place the stuffed lamb on the foil and pour 3 cups of water over it.
Truss the lamb legs with its shoulders using a firm rope. Wrap the lamb generously with the foil.
Place the tray in a high heat oven at about 425°F (218°C) for 5 hours, or until tender when pierced but still moist inside (add water if the foil burns).
Remove the lamb from the oven. Open the aluminum foil slowly and place it on a large serving platter.
Arrange the rice and meat around it. Garnish the rice with pistachio nuts, almonds, and pine nuts.
Serve hot accompanied with yogurt and salads.

Variations

You can add raisins or dried fruits to the stuffing mixture for a touch of sweetness.
You can use different spices or herbs to customize the flavor profile of the dish to your liking.

Cooking Tips & Tricks

Make sure to fry the meat and spices until they are fully cooked before adding the rice to ensure that the flavors are well-developed.

- Trussing the lamb legs and shoulders with a firm rope will help the lamb retain its shape and cook evenly.

- Cooking the stuffed lamb in a high heat oven for several hours will ensure that it is tender and moist inside, while still having a crispy and golden exterior.

Serving Suggestions

Kharuf Mehchi can be served with a side of yogurt, salads, and fresh herbs to complement the rich and savory flavors of the dish.

Cooking Techniques

Trussing the lamb legs and shoulders with a firm rope will help the lamb retain its shape and cook evenly.

- Cooking the stuffed lamb in a high heat oven for several hours will ensure that it is tender and moist inside, while still having a crispy and golden exterior.

Ingredient Substitutions

You can use ground lamb or beef instead of minced meat for the stuffing mixture.

- You can use different types of nuts, such as walnuts or cashews, for garnishing the dish.

Make Ahead Tips

You can prepare the stuffing mixture and stuff the lamb a day in advance, then refrigerate it until ready to cook.

- You can also prepare the garnishes and side dishes ahead of time to save time on the day of serving.

Presentation Ideas

Garnish the rice with a sprinkle of chopped fresh herbs, such as parsley or mint, for a pop of color and freshness. - Serve the stuffed lamb on a large platter with lemon wedges and fresh herbs for a beautiful and impressive presentation.

Pairing Recommendations

Kharuf Mehchi pairs well with a variety of side dishes, such as tabbouleh, hummus, baba ganoush, and fresh pita bread. It also pairs well with a glass of red wine or a refreshing mint tea.

Storage and Reheating Instructions

Leftover Kharuf Mehchi can be stored in an airtight container in the refrigerator for up to 3 days.

- To reheat, place the stuffed lamb in a baking dish, cover with foil, and bake in a preheated oven at 350°F (177°C) for 20-30 minutes, or until heated through.

Nutrition Information

Calories per serving

Each serving of Kharuf Mehchi contains approximately 500 calories, making it a hearty and satisfying meal for any occasion.

Carbohydrates

Each serving of Kharuf Mehchi contains approximately 45 grams of carbohydrates, primarily from the long-grain rice used in the stuffing mixture.

Fats

Each serving of Kharuf Mehchi contains approximately 25 grams of fats, mainly from the butter used to fry the meat and the nuts used to garnish the dish.

Proteins

Each serving of Kharuf Mehchi contains approximately 30 grams of proteins, coming from the lamb, minced meat, and nuts used in the stuffing mixture.

Vitamins and minerals

Kharuf Mehchi is a rich source of vitamins and minerals, including vitamin E, vitamin B6, iron, and zinc, which are essential for overall health and well-being.

Alergens

Kharuf Mehchi contains nuts and dairy (butter), so it may not be suitable for individuals with allergies to these ingredients.

Summary

Kharuf Mehchi is a nutritious and delicious dish that is rich in proteins, healthy fats, and essential vitamins and minerals. It is a perfect choice for a special occasion or celebration, where it is sure to impress your guests with its unique flavors and impressive presentation.

Summary

Kharuf Mehchi is a delicious and impressive dish that is perfect for special occasions and celebrations. With its flavorful stuffing mixture of minced meat, rice, and nuts, and its tender and moist whole lamb, this dish is sure to be a hit with your family and friends. Serve it with yogurt, salads, and fresh herbs for a complete and satisfying meal that will leave everyone impressed and satisfied.

How did I get this recipe?

I remember the joy I felt when I first stumbled upon this recipe for Kharuf Mehchi. It was many years ago, when I was just a young girl living in a small village nestled in the hills of Lebanon. My grandmother, a renowned cook in the community, had invited me to help her prepare a special meal for a family gathering.

As we stood side by side in her cozy kitchen, surrounded by the comforting aroma of spices and herbs, she handed me a tattered old cookbook that had been passed down through generations. As I flipped through the pages, my eyes landed on a recipe for Kharuf Mehchi, a traditional Lebanese dish made with tender lamb stuffed with fragrant rice, pine nuts, and spices.

My grandmother smiled as she watched me read the recipe with fascination. "This is a recipe that has been in our family for generations," she said, her eyes twinkling with pride. "It is a dish that is rich in history and flavor, and one that I am excited to pass down to you."

With her guidance, I carefully followed the steps outlined in the recipe, learning the importance of patience and attention to detail in the art of cooking. I watched as she expertly seasoned the lamb, stuffed it with the savory rice mixture, and lovingly tucked it into the oven to roast to perfection.

As the dish cooked, filling the kitchen with a mouthwatering aroma, my grandmother regaled me with stories of how she had acquired the recipe. She told me tales of her own grandmother, who had learned the recipe from a wise old woman in the village many years ago.

"She was a master in the kitchen, just like you," my grandmother said, her eyes sparkling with nostalgia. "She taught me the secrets of this dish, and now I am passing them down to you."

When the Kharuf Mehchi was finally ready, we gathered around the table with our family and friends, eager to taste the fruits of our labor. The first bite was a revelation - the tender lamb melted in my mouth, infused with the flavors of the fragrant rice and spices. It was a dish that spoke of tradition and love, a dish that brought us together in a moment of shared joy and contentment.

From that day on, Kharuf Mehchi became a staple in our family gatherings, a dish that was passed down through the generations with pride and reverence. I continued to perfect the recipe, adding my own twist here and there, but always staying true to the essence of the dish that had captured my heart so many years ago.

As I grew older and moved away from my village, the recipe for Kharuf Mehchi remained a constant in my life, a reminder of the love and heritage that had shaped me into the cook I had become. I shared the recipe with friends and loved ones, spreading the joy and warmth of this traditional Lebanese dish to all who crossed my path.

And now, as I stand here in my own kitchen, surrounded by the comforting aroma of spices and herbs, I feel a deep sense of gratitude for the recipe that has brought so much joy and connection into my life. The recipe for Kharuf Mehchi is more than just a dish - it is a testament to the power of tradition, love, and the simple pleasure of sharing a good meal with those we hold dear.