The Fakhid maa riz (literally “lamb leg with rice”), a festive Lebanese preparation served on occasions of great family gatherings: a roasted lamb leg on a bed of spiced rice.
Although Fakhid Maa Riz is not strictly considered a typical Christmas dish in Middle Eastern Christian or Catholic communities, it can certainly be prepared in homes for special occasions because it is a much-appreciated and representative dish of Middle Eastern cuisine. Therefore, it is included in the feature Christmas Around the World.
In Middle Eastern countries with Christian communities (such as Lebanon, Syria, Palestine), Christmas dishes are often more tied to traditional recipes specific to the holiday, such as:
• Maqluba (a flipped rice dish with meat and vegetables)
• Sweets like baklava or maamoul.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Cooking methods: Stovetop
- Cuisine: Lebanese
Ingredients
- 3.3 lbs lamb leg
- 1 onion
- 4 cloves garlic
- 1 cinnamon stick
- 4 pods cardamom
- 3 cloves
- 4.25 cups beef broth
- to taste nutmeg
- to taste ground turmeric
- to taste whole black pepper
- 2 tbsps clarified butter
- 2 cups rice (long-grain)
- to taste parsley
- to taste salt and pepper
Steps
1. Prepare the lamb leg:
Heat the olive oil in a large pot over medium-high heat.
Sear the lamb leg on all sides until golden brown (about 10 minutes).
Add the chopped onion and garlic, cook until soft and translucent.
2. Add spices and broth:
Add cinnamon, cardamom, cloves, whole black pepper, turmeric, and nutmeg.
Pour in the beef broth and adjust with salt.
Cover and cook on low heat for about 1 hour, until the meat is tender.
3. Prepare the rice:
Rinse the rice several times until the water runs clear, then soak it for 30 minutes.
Drain the rice thoroughly.
4. Final cooking:
Remove the lamb leg from the pot and set aside.
Add the clarified butter to the cooking liquid, bring to a boil.
Add the rice, mix well, then cover (add more water if necessary, the rice should be completely covered) and cook on very low heat for about 20 minutes, until the rice has absorbed all the liquid.
Place the lamb leg back on top of the rice to warm it for a few minutes before serving.
Arrange the lamb leg on the bed of rice, garnish with fresh parsley.
FAQ (Questions and Answers)
Is Fakhid maa riz the same as Khuzi, Ghuzi, and Ouzi?
Fakhid maa Riz is not exactly the same as Khuzi, Ghuzi, or Ouzi, although they are all Arab dishes related to Middle Eastern cuisine and share some basic ingredients like meat and rice.
• Fakhid maa Riz generally refers to a flavored rice dish accompanied by dried or fresh fruits.
• Khuzi, Ghuzi, Ouzi are different names for a very rich traditional Arab dish: spiced rice, meat (usually lamb or chicken), and often dried fruits and nuts, wrapped or served with a thin pastry or bread, used for special occasions.
Therefore, Fakhid maa Riz can be a broader and simpler concept, while Khuzi (or Ouzi) is a more specific and complex preparation, typical of celebrations and weddings.Is Fakhid Maa Riz the same as kabsa or mandi?
Compared to Kabsa and Mandi, Fakhid Maa Riz is a simpler and more specific Middle Eastern dish.
Fakhid Maa Riz is primarily a preparation of chicken or lamb leg served with spiced rice, but it is not an “integrated” rice dish like kabsa or mandi.
• The leg is generally cooked separately with spices and then accompanied by the rice.
• The rice is not necessarily cooked together with the meat, but rather served as a side, with a less complex flavor profile than kabsa.
Mandi and Kabsa are complete dishes with meat and rice cooked together or in a very integrated process, while Fakhid Maa Riz is more a combination of spiced meat with aromatic rice.
• Kabsa = rice and meat dish cooked together, very spiced and complex.
• Mandi = smoked meat (underground cooking) served with simpler aromatic rice.
• Fakhid Maa Riz = spiced leg accompanied by aromatic rice, a simpler and more straightforward dish.
