Jidi bi zait is a classic Middle-Eastern dish made with succulent lamb & heart-healthy olive oil. In this version, we serve it along with garlic paste and a shallot-parsley salad. Aside from making your taste buds explode, the surprisingly simple preparation will have your guests helping themselves to seconds without you slaving in the kitchen all day.
2.5 pounds bone-in leg of lamb, cut into 3 ounce pieces (will yield 13-14 individual pieces)
1 tablespoon peppercorns
4 bay leaves
2 sprigs rosemary
1/2 of a lemon peel
10 pods cardamom
1 onion, sliced into large pieces
5 pieces gum arabic
salt & pepper to taste
1/2 cup extra-virgin olive oil
1/4 cup garlic paste or more to taste, for serving
1 bunch parsley, very finely chopped
1/2 shallot, but into thin half-moon slices
1 teaspoon pomegranate molasses
1 teaspoon extra-virgin olive oil
1/4 teaspoon salt
- Place 10 cups of water in pressure cooker and add peppercorn, bay leaves, rosemary, lemon peel, cardamom, onion and gum arabic. Allow these ingredients to come to a boil over high heat, and then add lamb. Ensure all meat is submerged in boiling water, cover and cook over medium heat for 20-25 minutes.
- Meanwhile, prepare the shallot-parsley salad. add the finely chopped parsley, sliced shallot, pomegranate molasses, extra-virgin olive oil, and salt. Mix very well until combined.
- Remove the meat from the pressure cooker once it is finished cooking and the pressure cooker has cooled off.
- In a pan large enough to hold the meat, heat 1/2 cup extra-virgin olive oil medium-low heat. Two minutes later, increase heat to medium and add lamb pieces and allow to sear for 1-2 minutes on each side.
- Serve as is in pan along with a dollop of garlic paste and shallot-parsley salad, or serve below as pictured.
And sahtein—or deux healths!