3 Course Middle Eastern FEAST

Stuffed Chicken, Leg of Lamb, Tahini Cauliflower

by Middle Eats
Leg of Lamb Middle Eastern FEAST

Middle Eastern FEAST is on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!

Middle Eastern feasts are absolutely spectacular, and even more so during Christmas and Eid. We put together a Middle Eastern Feast that would be perfect for any dinner table, featuring an Iraqi Ouzi lamb shoulder, Egyptian stuffed chicken, and a Cauliflower and Tahini bake

  • Stuffed Chicken Middle Eastern FEAST
  • Leg of Lamb Middle Eastern FEAST
  • Leg of Lamb Middle Eastern FEAST
  • Leg of Lamb Middle Eastern FEAST
  • Leg of Lamb Middle Eastern FEAST
  • Leg of Lamb Middle Eastern FEAST
  • Leg of Lamb Middle Eastern FEAST
  • Leg of Lamb Middle Eastern FEAST
  • Leg of Lamb Middle Eastern FEAST
  • Leg of Lamb Middle Eastern FEAST
  • Leg of Lamb Middle Eastern FEAST
  • Leg of Lamb Middle Eastern FEAST
  • Leg of Lamb Middle Eastern FEAST
  • Leg of Lamb Middle Eastern FEAST
  • Leg of Lamb Middle Eastern FEAST
  • Middle Eastern FEAST
  • Middle Eastern FEAST
  • Middle Eastern FEAST
  • Middle Eastern FEAST
  • Leg of Lamb Middle Eastern FEAST
  • Middle Eastern FEAST
  • Middle Eastern FEAST
  • Middle Eastern FEAST
  • Middle Eastern FEAST
  • Middle Eastern FEAST
  • Middle Eastern FEAST
  • Middle Eastern FEAST
  • Middle Eastern FEAST
  • Middle Eastern FEAST
  • Stuffed Chicken Middle Eastern FEAST
  • Stuffed Chicken Middle Eastern FEAST
  • Stuffed Chicken Middle Eastern FEAST
  • Stuffed Chicken Middle Eastern FEAST
  • Stuffed Chicken Middle Eastern FEAST
  • Stuffed Chicken Middle Eastern FEAST
  • Stuffed Chicken Middle Eastern FEAST
  • Tahini Cauliflower Middle Eastern FEAST
  • Tahini Cauliflower Middle Eastern FEAST
  • Tahini Cauliflower Middle Eastern FEAST
  • Tahini Cauliflower Middle Eastern FEAST
  • Tahini Cauliflower Middle Eastern FEAST
  • Tahini Cauliflower Middle Eastern FEAST

Follow along with the 📝 recipes below👇🏾👇🏾

Leg of Lamb Middle Eastern FEAST
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Middle Eastern FEAST

Rating: 5.0/5
( 1 voted )
Serves: 8 Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat

Ingredients

Tahini Cauliflower

Tahini Cauliflower Middle Eastern FEAST

  • 750g Cauliflower
  • 120g Tahini
  • 2-3 Medium Onions
  • 3 garlic cloves
  • Oil for frying
  • 1 1/2 cup water
  • 1/4 Cup Lemon Juice
  • 2 Tbsp Olive Oil
  • 1/2 Tsp salt
  • 1/2 Tsp pepper
  • 1/2 Tsp cayenne
  • 1/4 Tsp cumin

Ouzi Lamb:

Leg of Lamb Middle Eastern FEAST

  • Lamb shoulder (1.5-2kg)
  • 8 Cardamom pods
  • 6 bay leaves
  • 4-5 cloves
  • 2-3 onions
  • 1-2 heads of garlic
  • 30g Tomato Pure
  • 1 Tsp pepper
  • 1 Tsp black peppercorns
  • 1/2 Tsp salt per 500g of meat (1.5-2 Tsp)
  • 1/2 Tsp Paprika
  • 20-30 saffron strands (substitute with 1/2 Tsp turmeric)

Ouzi rice:

Leg of Lamb Middle Eastern FEAST

  • Stock from the Ouzi lamb
  • 3 cups rice
  • 3 Tbsp oil
  • 1 Tsp salt
  • Almonds or pinenuts for garnish
  • Sultanas or raisins

Vermicelli:

Middle Eastern fried vermicelli

  • 1/4 cup oil
  • 250g vermicelli
  • 1/2 Tsp salt

Stuffed chicken:

Stuffed Chicken Middle Eastern FEAST

  • 1 kg chicken
  • 2 onions
  • 2 Tsp salt
  • 1/2 Tsp black pepper
  • 1/2 Tsp cardamom

Freekeh (for 1 chicken):

Stuffed Chicken Middle Eastern FEAST

  • 2 onions
  • 1 bay leaf
  • 1 cup Freekeh
  • 2 Tbsp olive oil
  • 3 Tsp sumac
  • 1.5 Tsp salt
  • 1 Tsp black pepper
  • 3/4 Tsp Bharat or 7 spice
  • 1/4 Tsp cardamom
  • 1/4 Tsp cinnamon

Instructions

Ouzi:

  1. Add the saffron to a mortar with a pinch of salt, and crush it into a powder. Add a splash of hot water as well as tomato paste, salt, pepper, and paprika. Mix into a thick paste
  2. Slice the garlic heads in half and the onions into thick strips, then place in a baking dish lined with grease-proof paper. Add the whole spices on top then place the meat on top of the aromatics.
  3. Brush the paste all over the meat ensuring thorough coverage, then add some water and seal in the greaseproof paper
  4. Cover with foil and bake at 150c for 6 hours
  5. 20 minutes before the end, remove the paper and foil, and allow the lamb to brown in the oven
  6. Strain off any juices to use for the rice
  7. To make the rice, heat the oil in a pot over medium-high heat. Wash the rice, then add to the pot with the salt. Fry for 2-3 minutes
  8. Pour over the stock to cover the rice by 1 cm. Bring to a boil then cover with a lid. Allow to boil for 3 minutes, then reduce heat to low and keep covered for 20 minutes.
  9. Fluff up with a fork and turn the heat off, then allow to steam for 10 more minutes
  10. To make the vermicelli, add the oil to a pot and heat over medium. Add the vermicelli and fry until dark brown
  11. Add the water and salt, bring to a boil, then allow to cook on medium for about 10 minutes. Fluff with a fork and steam for a few minutes more

Stuffed chicken:

  1. Make the marinade by blending the onions, salt, pepper, and cardamom together into a chunky paste
  2. Prepare the chicken by cleaning the cavity, then separate the skin from the meat
  3. Place the marinade between the skin and the meat, then place the remaining marinade over the skin. Allow the chicken to marinate for 2-6 hours
  4. Add your freekeh to a bowl and wash thoroughly. Allow soaking in clean water for 2 hours
  5. Once soaked, add olive oil to a pot over medium heat with the bay leaf. Infuse for 2 minutes.
  6. Dice the onions into small dice, and saute for 4-5 minutes until soft. Add the salt, pepper, Bharat, cardamom, and cinnamon, then mix.
  7. Add the soaked freekeh, with 1.4 cups of water. Cover with a lid and cook on medium till it comes to a light boil.
  8. Turn the heat down to low, and cook for 45-60 minutes.
  9. Add the sumac, then remove a few spoons to stuff the chicken with, and allow to cool
  10. The remaining freekeh should be cooked for 15m more, then steamed for 20 minutes with the heat off
  11. Remove the marinade from under the skin of the chicken and the cavity, then add the freekeh into the cavity
  12. Seal the cavity with a toothpick, then tie the legs together
  13. Rub with olive oil, then bake at 80c for 1-1:15 hours until the temperature in the cavity and meat reads 74c
  14. Fill a platter with the remaining freekeh, then top with the chicken and serve
Did You Make This Recipe?
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Chapters
0:00 Intro
0:28 What is a Middle Eastern feast like
2:08 Middle Eastern christmas dinner
2:37 Our feast menu
3:02 Speedy Fattoush salad
3:21 Palestinian Cauliflower and Tahini bake
5:47 Egyptian Freekeh stuffed chicken
6:59 Chicken marinade
7:46 Freekeh recipe
9:08 Making the stuffed chicken
10:50 Iraqi Ouzi recipe
13:31 Ouzi rice
16:02 Outro

Recipe video


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