Shulla

Shulla Recipe - Traditional Lamb and Rice Dish from Mongolia

Region / culture: Mongolia | Preparation time: 10 minutes | Cooking time: 40 minutes | Servings: 4

Introduction

Shulla is a traditional Middle Eastern dish that is made with tender leg of lamb, rice, chickpeas, and a blend of aromatic spices. This hearty and flavorful dish is perfect for a comforting meal on a cold day.

History

Shulla has been a staple in Middle Eastern cuisine for centuries. It is believed to have originated in the Arabian Peninsula and has since spread to other regions in the Middle East. The dish is often served during special occasions and celebrations, as it is considered a symbol of hospitality and generosity.

Ingredients

1 lb (454 g) leg of lamb
1.6 oz (45 g) (3 – 4 tbsp) rice
1.6 oz (45 g) (0.25 cup) ghee
0.8 oz (227 g) (2 tbsp) chickpeas
3 oz (85 g) sliced onions
0.8 oz (227 g) (1 tbsp) salt
0.4 oz (113 g) fresh ginger, peeled and chopped
0.07 oz (198 g) (approximately 0.5 clove) garlic, sliced
0.035 oz (992 g) (0.5 tsp) pepper
0.035 oz (992 g) (0.25 stick) cinnamon
0.035 oz (992 g) (approximately 0.5 tsp) cardamom
0.035 oz (992 g) (approximately 0.5 tsp) cloves

How to prepare

Melt the ghee and place it in a pot.
Sauté the meat, onions, and garlic in the ghee for approximately 5 minutes over medium heat.
Pour in 1.25 cups of lukewarm water and add salt, chickpeas, and cinnamon.
Allow it to simmer for another 10 minutes, then add ginger, pepper, cardamom, and cloves.
Include the rice and an additional 0.5 cup of water.
Continue simmering for another half an hour.
Serve.

Variations

You can add vegetables such as carrots, peas, or bell peppers to the dish for added flavor and nutrition.
For a vegetarian version, you can substitute the leg of lamb with tofu or tempeh.

Cooking Tips & Tricks

Make sure to sauté the meat and onions in ghee to enhance the flavor of the dish.

- Be sure to simmer the ingredients slowly to allow the flavors to meld together.

- Adjust the amount of spices according to your personal preference for heat and flavor.

Serving Suggestions

Shulla is traditionally served with a side of yogurt or a fresh salad.

Cooking Techniques

Slow simmering the ingredients allows the flavors to develop and the meat to become tender.

- Stirring the dish occasionally ensures that the ingredients are evenly cooked.

Ingredient Substitutions

You can use chicken or beef instead of lamb for a different flavor profile.

- Clarified butter can be used as a substitute for ghee.

Make Ahead Tips

Shulla can be prepared in advance and reheated before serving. Store it in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Serve Shulla in a large serving dish garnished with fresh herbs such as parsley or cilantro.

Pairing Recommendations

Shulla pairs well with a side of basmati rice or flatbread.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pot over low heat until warmed through.

Nutrition Information

Calories per serving

Each serving of Shulla contains approximately 350 calories.

Carbohydrates

Each serving of Shulla contains approximately 25 grams of carbohydrates.

Fats

Each serving of Shulla contains approximately 15 grams of fats.

Proteins

Each serving of Shulla contains approximately 20 grams of proteins.

Vitamins and minerals

Shulla is a good source of iron, vitamin B12, and zinc.

Alergens

Shulla contains gluten from the rice and may contain traces of nuts.

Summary

Shulla is a nutritious and balanced meal that provides a good mix of carbohydrates, fats, and proteins. It is also rich in vitamins and minerals that are essential for overall health.

Summary

Shulla is a delicious and comforting Middle Eastern dish that is perfect for a special occasion or a cozy night in. With its tender meat, fragrant spices, and hearty chickpeas, this dish is sure to become a favorite in your household.

How did I get this recipe?

The first time I saw this recipe, I was filled with a sense of excitement. It was a hot summer day, and I had decided to take a leisurely stroll through the bustling streets of the local market. As I perused the various stalls selling fresh produce and spices, my eye caught a glimpse of a elderly woman who seemed to be selling something different.

Curious, I approached her stall and saw that she had a small pile of beautifully wrapped packets of what looked like dried beans. Intrigued, I struck up a conversation with the woman, whose name was Mrs. Patel. She explained to me that the packets contained a special ingredient called Shulla, a traditional spice blend from her hometown in India.

Mrs. Patel went on to tell me that Shulla was a versatile seasoning that could be used in a variety of dishes, from curries to soups to grilled meats. She shared with me the recipe for making Shulla, a carefully guarded secret that had been passed down through generations in her family.

Eager to learn more, I asked Mrs. Patel if she would be willing to teach me how to make Shulla. To my delight, she agreed, and we set a date for me to come to her home the following week.

When I arrived at Mrs. Patel's house, she greeted me warmly and ushered me into her cozy kitchen. She laid out all the ingredients we would need for making the Shulla spice blend – cumin seeds, coriander seeds, dried red chilies, black peppercorns, cloves, cinnamon, and cardamom pods.

As we began to toast and grind the spices, Mrs. Patel shared with me stories of her childhood in India and how her mother and grandmother had taught her the art of cooking. She explained the importance of using fresh, high-quality ingredients and of taking the time to properly toast and grind the spices to bring out their full flavor.

After we had finished making the Shulla spice blend, Mrs. Patel invited me to stay for lunch. She prepared a delicious chicken curry using the spice blend we had just made, and I was blown away by the depth of flavor and complexity that the Shulla added to the dish.

As I sat at Mrs. Patel's table, savoring every bite of the delicious meal she had prepared, I realized that I had stumbled upon a treasure trove of culinary knowledge. Mrs. Patel had not only taught me how to make Shulla, but she had also imparted to me a love and appreciation for the art of cooking and sharing food with others.

Over the years, I have continued to make Shulla using the recipe that Mrs. Patel so generously shared with me. I have tweaked and adjusted the proportions of the spices to suit my own taste, but the essence of the recipe remains the same – a blend of warmth, spice, and tradition that brings a touch of India to my kitchen every time I use it.

I often think back to that fateful day at the market when I first encountered Mrs. Patel and her magical spice blend. I am grateful for the chance meeting that led me to discover the recipe for Shulla, a cherished recipe that I will pass down to future generations of my family. And as I sprinkle the fragrant blend of spices into a pot of simmering curry or a steaming bowl of soup, I am reminded of the power of food to bring people together and create lasting memories.