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Crispy Mathloutha with Lamb
Crispy Mathloutha with Lamb – Recipes

Culinary Roots
Inspired by the Mathlotha, this version still consists of the dish’s 3 basic elements: the jareesh, vegetables, and the rice. Each element is cooked separately, but comes together in a crispy rice base for added texture. The dish is then topped with shredded lamb meat and drizzled with a Yemeni style citrus herb paste to cut down on the richness of the dish.
Mathlotha has a rich history rooted in the culinary tradition of Saudi Arabia. It is a variation of the popular kabsa, a rice dish that holds a significant place in the region's cuisine. Traditionally, Mathlotha was prepared for special occasions and gatherings, where families and communities would come together to enjoy its hearty and flavorful layers. Over time, it has become a cherished dish that represents the essence of Arabian hospitality and culinary heritage.

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Ingredients

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For the lamb:

JAREESH

QURSAN/ VEGETABLES

The rice:

Zhoug - Spicy Citrus Herb Paste

  • Fresh cilantro (coriander), leaves and stems 300.0 g
  • Fresh parsley, leaves and stems 100.0 g
  • Garlic cloves, peeled 10.0 Each
  • Jalapenoseeds removed (adjust to taste) 5.0 Each
  • Cumin, ground 2.0 tsp
  • Ground cardamom 2.0 tsp
  • Coriander ground 2.0 tsp
  • Salt (adjust to taste) 1.0 tsp
  • Olive oil 200.0 ml
  • Knorr Professional Lime Seasoning (12x400g) 30.0 g
  • Water (optional, for consistency) 50.0 ml

Dish Assembly (good for one portion good for 2)

  • Cooked rice
  • Qursan/Vegetables
  • Jareesh
  • Lamb shoulder, shredded
  • Zhoug
Created By:
Khalil Youssef/ Joanne Gendrano

Khalil Youssef/ Joanne Gendrano

 Upper Gulf UFS Chef & Exec Chef of Arabia

Culinary Roots
Inspired by the Mathlotha, this version still consists of the dish’s 3 basic elements: the jareesh, vegetables, and the rice. Each element is cooked separately, but comes together in a crispy rice base for added texture. The dish is then topped with shredded lamb meat and drizzled with a Yemeni style citrus herb paste to cut down on the richness of the dish.
Mathlotha has a rich history rooted in the culinary tradition of Saudi Arabia. It is a variation of the popular kabsa, a rice dish that holds a significant place in the region's cuisine. Traditionally, Mathlotha was prepared for special occasions and gatherings, where families and communities would come together to enjoy its hearty and flavorful layers. Over time, it has become a cherished dish that represents the essence of Arabian hospitality and culinary heritage.

...

Preparation

  1. For the lamb:

    24 hours
    1. Preheat sous vide to 75C
    2. Place the lamb in a vacuum bag 
    3. Ligthly toast cardamom, cinnamon stick, bay leaves, anise or sweet pepper, coriander powder in dry pan. Let it cool. 
    4. Add the Knorr Beef Powder and the pepper. Add the mix to the bag along with the saffron water
    5. Vacuum seal the bag. 
    6. Sous vide the lamb for 24 hours or overnight
    7. Remove the lamb from the bag, strain the sauce. Let the lamb rest. 
    8. Place the sauce in a sauce pot, simmer to slightly reduce. Taste and adjust seasoning Set aside until ready to serve.   

  2. JAREESH

    240 minutes
    1.  In a sauce pan over medium heat the ghee and sauté onion for 3 minutes.Add soaked bulgur.
    2. Pour diluted Knorr Chicken Stock and continue to cook for 4 hours over low heat. Stir occasionally every 20-30 minutes to prevent the bottom from burning. Add more stock if necessary. 
    3. When the grain is fully cooked,add Milk and spices, stir together, then turn off the heat.
    4. TIPS:  Jareesh, also known as cracked or crushed wheat

  3. QURSAN/ VEGETABLES

    1. Drizzle the diced carrots,zucchini and pumpkin with olive oil.Season with Knorr Vegetable Stock Powder, cumin, coriander powder, turmeric and pepper.
      Keep the vegetables separated as they would have various cooking times.
    2. Roast the vegetables for 15-20 minutes, to give it a nice charred flavor
    3. Heat a sauce pot over medium heat.Add olive oil sauted the minced onions and garlic until fragrant
    4. Pour in the diluted Knorr Vegetable Stock Powder along with the Knorr Tomato Pronto.Bring to a simmer. Taste and adjust seasoning
    5. Add the roasted vegetables to sauce and let it continue to simmer.
    6. Finally add the Qursan bread and let it boil for a while to absorb the broth. Turn off the heat. Set aside until ready to use.
    7. TIPS: For an added textured garnish, fry the qursan bread and serve it on top of entire dish instead of adding to the vegetables.
      If Qursan is not available, you may also make a pumpkin seed lavash for garnish

  4. The rice:

    30 minutes
    1. In a sauce pot over medium heat, add the spices to toast until fragrant.
    2. Pour in the diluted Knorr Chicken Stock and bring to boil, add rice and salt and let the mixture boil for 5 minutes on high heat. Reduce heat and continue cooking for 15 minutes. 
    3. Reduce the heat and continue to cook until the rice is done   

  5. Zhoug - Spicy Citrus Herb Paste

    1. Combine all the ingredients in a food processor. Pulse until finely chopped.
    2. Taste and adjust seasoning. Store in the chiller until ready to use 

  6. Dish Assembly (good for one portion good for 2)

    1. Heat an 8 inch cast iron pan or a heavy bottomed pot, over medium heat
    2. Add oil to the pan. Carefully place a thin layer of the rice on in the bottom, followed a thin layer of qursan & vegetable stew and finally top off with a final layer of jareesh. Make sure to flatten the top, ensuring that the 3 layers will stick together.
    3. Turn up the heat to start crusting the bottom most layer. Be careful not to burn the rice.
    4. When the bottom rice part has already crisp up, gently flip the disk to crisp up the side of the jareesh.
    5. While the bottom part is cooking, arrange the shredded lamb meat on top
    6. Drizzle with the zhoug herb paste. Pour with the lamb sauce around the edge of the pot before serving
Created By:
Khalil Youssef/ Joanne Gendrano

Khalil Youssef/ Joanne Gendrano

 Upper Gulf UFS Chef & Exec Chef of Arabia