A majestic dish of tender lamb and fragrant rice slow-cooked together in a sealed pot with warm spices, traditionally baked in communal ovens until the rice forms a golden crust. Qidreh is the pride of Hebron.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
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1
Brown lamb pieces in ghee in a heavy pot over high heat until deeply golden on all sides. Remove and set aside.
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2
Sauté onion and garlic in the same pot until softened. Add baharat, turmeric, allspice, and cinnamon, stirring until fragrant.
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3
Return lamb to the pot, add broth, and bring to a boil. Cover tightly and braise in a 160C oven for 1.5 hours until very tender.
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4
Remove lamb from the broth. Drain soaked rice and layer it in the pot over the broth. Place lamb pieces on top of the rice.
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5
Cover the pot tightly with foil and lid. Bake at 180C for 30-35 minutes until rice is cooked and a golden crust forms on the bottom.
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6
Flip onto a platter to reveal the golden rice crust on top. Garnish with toasted pine nuts and fresh parsley.
Did You Know?
In Hebron, families still carry their sealed pots of qidreh to neighborhood bakeries to cook in the communal wood-fired oven, a centuries-old tradition.
Chef's Notes
Equipment Tips
- heavy lidded pot or Dutch oven
- oven
- serving platter
The Story Behind Qidreh
Qidreh is deeply tied to the city of Hebron (Al-Khalil) in Palestine, where it has been the signature celebratory dish for centuries. The name comes from the Arabic word for "pot," reflecting the traditional method of slow-cooking everything in a single sealed vessel. Historically, families would prepare their qidreh at home, then carry the sealed pots to the neighborhood baker's wood-fired oven for slow overnight cooking. This communal baking tradition reinforced social bonds and ensured every family had access to slow-cooked perfection regardless of their home cooking facilities.
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