Truly authentic Lebanese cooking is an experience. With nuanced flavors, unique ingredients and a wide variety of recipes to try, there is truly something for everyone to enjoy. Leila Habib-Kirske continues her mother Dr. Madelain Farah’s work of memorializing these classic Middle Eastern meals in the new edition of the epicurean classic Lebanese Cuisine with an expanded assortment of recipes that bring easy, authentic Lebanese cooking right to your kitchen. Enjoy the recipe below!
Lamb-Vegetable Stew
Makes 4 Servings
Ingredients
2 stalks of celery
3 carrots
2 potatoes
2 turnips
1 parsnip
1 large onion
1 pound lamb, cut into 1½-inch cubes
2 cloves garlic, minced
⅛ teaspoon allspice
Salt and pepper to taste
Directions
- Cut all of the vegetables into 2-inch lengths.
- Place all of the ingredients in a pot and cover with water to 1-2 inches above the ingredients.
- Cover and cook on a medium flame for 45–60 minute or until the meat is tender, stirring occasionally.
- Add additional water if needed.
- Remove lid and simmer for 10 minutes or until liquid is reduced.
Leila Habib-Kirske has long been passionate about her Lebanese background and sharing her love of Lebanese cuisine with a broader audience. She grew up in the kitchen of her mother and grandmother from who she learned Lebanese and Moroccan cooking using traditional methods. She currently resides in Seattle, WA. Dr. Madelain Farah wrote the original edition of Lebanese Cuisine in 1972 to memorialize the recipes her mother had passed down and share these unique creations with the world.
