Lahma Bisalsat Tamatim

Lahma Bisalsat Tamatim Recipe | Saudi Arabian Cuisine

Region / culture: Saudi Arabia | Preparation time: 10 minutes | Cooking time: 1 hour 30 minutes | Servings: 4

Introduction

Lahma Bisalsat Tamatim is a delicious Middle Eastern dish featuring tender lamb shanks cooked with onions, tomatoes, and a blend of aromatic spices. This hearty and flavorful dish is perfect for a special dinner or gathering with family and friends.

History

Lahma Bisalsat Tamatim has its origins in Middle Eastern cuisine, where lamb is a popular meat choice due to its rich flavor and tender texture. This dish is often served during festive occasions and celebrations, showcasing the region's culinary traditions and love for bold flavors.

Ingredients

1 tbsp olive oil
4 meaty lamb shanks, each weighing about 0.75 lb (340 g)
2 medium onions, sliced into 0.25 inch slices
1 tsp allspice
0.5 tsp ground nutmeg
1 tsp salt
freshly ground black pepper
1 pinch cayenne pepper
9 medium fresh ripe tomatoes, peeled, seeded, and finely chopped, or 3 cups canned chopped tomatoes, drained
3 cups water

How to prepare

Preheat the oven to 450°F (232°C).
Using a pastry brush, apply one tablespoon of olive oil to the bottom of a baking dish large enough to comfortably hold the lamb shanks in one layer.
Place the shanks in the dish and bake in the middle of the oven for 30 minutes, turning the pieces occasionally to ensure even browning on all sides.
Remove the dish from the oven and spread the onion slices over the lamb.
Sprinkle the allspice, nutmeg, salt, a few grindings of black pepper, and cayenne over the lamb. Then, spread the tomatoes on top.
Pour in the water and bring to a boil on the stovetop.
Bake on the lowest shelf of the oven for 1 hour, or until the lamb is tender and easily pierced with a small, sharp knife.
Serve directly from the baking dish or arrange the shanks on a heated platter and pour the sauce over them.

Variations

Substitute lamb shanks with beef shanks or chicken thighs for a different flavor profile.
Add chopped bell peppers or zucchini for extra vegetables.

Cooking Tips & Tricks

Make sure to brown the lamb shanks before baking to enhance the flavor of the dish.

- Use ripe and juicy tomatoes for the best sauce consistency.

- Adjust the spices to your taste preferences, adding more or less cayenne pepper for heat.

- Allow the lamb shanks to rest for a few minutes before serving to allow the flavors to meld together.

Serving Suggestions

Serve Lahma Bisalsat Tamatim with fluffy couscous or rice to soak up the delicious sauce.

- Garnish with fresh parsley or mint for a pop of color and freshness.

Cooking Techniques

Baking, braising

Ingredient Substitutions

Use canned tomatoes if fresh tomatoes are not available.

- Substitute lamb shanks with lamb chops or stew meat.

Make Ahead Tips

This dish can be prepared ahead of time and reheated before serving.

Presentation Ideas

Serve Lahma Bisalsat Tamatim in a decorative serving dish garnished with fresh herbs.

Pairing Recommendations

Pair this dish with a side of tabbouleh salad and warm pita bread.

Storage and Reheating Instructions

Store leftovers in an airtight container in the refrigerator for up to 3 days.

- Reheat in the oven or on the stovetop until heated through.

Nutrition Information

Calories per serving

320 per serving

Carbohydrates

12g per serving

Fats

15g per serving

Proteins

28g per serving

Vitamins and minerals

This dish is rich in vitamin A, vitamin C, iron, and calcium.

Alergens

Allergens: None

Summary

This dish is a good source of protein and essential vitamins and minerals, making it a nutritious and satisfying meal option.

Summary

Lahma Bisalsat Tamatim is a flavorful and comforting dish that highlights the rich flavors of Middle Eastern cuisine. With tender lamb shanks, aromatic spices, and juicy tomatoes, this dish is sure to impress your family and friends. Enjoy this hearty meal with a side of couscous or rice for a complete and satisfying dining experience.

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for Lahma Bisalsat Tamatim. It was a warm summer day, and I was visiting my dear friend Fatima in her beautiful home in the countryside. Fatima was known throughout the village for her incredible cooking skills, and I always looked forward to learning new recipes from her.

As soon as I walked into her kitchen, I could smell the tantalizing aroma of spices and herbs wafting through the air. Fatima greeted me with a warm smile and handed me a cup of fragrant mint tea. We chatted for a while, catching up on each other's lives, before she suddenly exclaimed, "I have a new recipe to show you today, my dear friend. It's a dish that has been passed down through generations in my family - Lahma Bisalsat Tamatim."

I could see the excitement in her eyes as she rummaged through her pantry, pulling out fresh tomatoes, onions, garlic, and a variety of spices. She explained each ingredient to me, detailing how they all came together to create a rich and flavorful stew that would tantalize the taste buds.

As Fatima began to chop the onions and garlic, the room filled with their pungent aroma. I watched intently as she sautéed them in a generous amount of olive oil, creating a fragrant base for the stew. The kitchen was alive with the sounds of sizzling and the warm glow of the stove, creating an atmosphere of comfort and coziness.

Next, Fatima added the diced tomatoes, allowing them to simmer and break down into a delicious sauce. She seasoned the mixture with a blend of cumin, paprika, and cinnamon, which filled the air with an exotic and spicy scent. I could hardly wait to taste the final dish.

Finally, Fatima added the tender pieces of lamb to the pot, allowing them to cook slowly in the flavorful sauce. The meat absorbed the rich flavors of the tomatoes and spices, becoming tender and succulent. I could hardly contain my excitement as I watched the dish come together before my eyes.

As the stew simmered on the stove, Fatima and I sat down to enjoy a cup of mint tea and some sweet pastries. We chatted about our families, our hopes and dreams, and the memories we shared together. It was moments like these that made me treasure our friendship even more.

After a few hours of simmering, the Lahma Bisalsat Tamatim was finally ready. Fatima ladled the stew into bowls, garnishing it with fresh parsley and a dollop of creamy yogurt. The aroma that wafted from the pot was intoxicating, and my mouth watered in anticipation.

I took my first bite of the stew, savoring the tender meat and the rich, savory sauce. The flavors exploded on my taste buds, a perfect balance of sweet and spicy, tangy and savory. It was a dish unlike any I had ever tasted before, and I knew that I had to learn how to make it for myself.

Fatima laughed at my eagerness and handed me a pen and paper. "Write down the recipe, my dear friend," she said. "It's a family secret, but I trust you to keep it close to your heart."

And so, I diligently wrote down each step and ingredient, committing the recipe for Lahma Bisalsat Tamatim to memory. I vowed to recreate it in my own kitchen, to share the flavors of Fatima's family tradition with my loved ones.

Over the years, I have made Lahma Bisalsat Tamatim countless times, each batch bringing back memories of that warm summer day in Fatima's kitchen. I have shared the recipe with my children and grandchildren, passing on the tradition to the next generation.

And as I sit here now, preparing to make a pot of Lahma Bisalsat Tamatim for dinner, I am filled with gratitude for the friendships and memories that have enriched my life. Cooking has always been a way for me to connect with others, to share stories and laughter over a delicious meal.

I may have learned the recipe for Lahma Bisalsat Tamatim from Fatima, but it is the love and warmth that went into creating it that truly makes it special. And for that, I am eternally grateful.