The Fakhid maa riz (literally “lamb leg with rice”), a Lebanese festive preparation served at large family gatherings: a roasted lamb leg on a bed of spiced rice.
Although Fakhid Maa Riz is not necessarily considered a traditional Christmas dish in Middle Eastern Christian or Catholic communities, it can certainly be prepared on special occasions at home because it is a loved and representative dish of Middle Eastern cuisine. It is therefore included in the section Christmas Around the World.
In Middle Eastern countries with Christian communities (such as Lebanon, Syria, Palestine), Christmas dishes are often more linked to traditional recipes specific to the holiday, like:
• Maqluba (a dish of layered rice with meat and vegetables)
• Sweets such as baklava or maamoul.
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Cooking methods: Stove
- Cuisine: Lebanese
Ingredients
- 3.3 lbs lamb leg
- 1 onion
- 4 cloves garlic
- 1 cinnamon stick
- 4 pods cardamom
- 3 cloves
- 4 cups beef broth
- to taste nutmeg
- to taste ground turmeric
- to taste peppercorns
- 2 tbsps clarified butter
- 2 cups rice (long-grain)
- to taste parsley
- to taste salt and pepper
Steps
1. Prepare the lamb leg:
Heat olive oil in a large pot over medium-high heat.
Sear the lamb leg on all sides until golden brown (about 10 minutes).
Add chopped onion and garlic, cook until softened and translucent.
2. Add spices and broth:
Add cinnamon, cardamom, cloves, peppercorns, turmeric, and nutmeg.
Pour in the beef broth and season with salt.
Cover and let simmer on low heat for about 1 hour, until the meat is tender.
3. Prepare the rice:
Rinse the rice several times until the water is clear, then soak it for 30 minutes.
Drain the rice well.
4. Final cooking:
Remove the lamb leg from the pot and set aside.
Add 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 the rice to reheat 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 Arabic 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 fruit.
• Khuzi, Ghuzi, Ouzi are different names for a traditional Arab dish that is very rich: 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 like 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 with the meat, but rather served as a side, with a less complex aromatic profile compared to 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 of a combination of spiced meat with aromatic rice.
• Kabsa = rice and meat dish cooked together, very spicy and complex.
• Mandi = smoked meat (underground cooking) served with simpler aromatic rice.
• Fakhid Maa Riz = spiced leg accompanied by aromatic rice, simpler and more straightforward dish.
