Tème Render Au Aft Badarois Recipe

Prepare and season

In a medium bowl combine ground lamb, finely chopped onion, minced garlic, chopped parsley, ground cumin, allspice, cinnamon, black pepper, and salt. Pour 1 tablespoon olive oil over the mixture. Mix thoroughly with your hands or a spoon until spices and aromatics are evenly distributed and mixture becomes slightly cohesive.

Optional pine nuts

If using pine nuts, toast them in a dry skillet over medium heat for 2–3 minutes, shaking frequently until golden and fragrant. Allow to cool, then fold into the lamb mixture.

Form and cook

Heat a large nonstick skillet over medium-high heat. Add a thin film of oil if the pan is dry. Divide the lamb mixture into 6 equal portions and shape each into a slightly flattened oval or small patty (or shape into long kebab-like pieces if preferred). Add to the hot skillet without crowding and cook 3–4 minutes on the first side until browned. Flip and cook 3–4 minutes more, until cooked through but still moist (internal temperature ~160°F / 71°C). Transfer cooked pieces to a plate and tent with foil to keep warm.

Sauté aromatics

Wipe the skillet used for the lamb if it has heavy browned bits; you may keep some fond for flavor. Add 2 tablespoons olive oil to the skillet and warm over medium heat. Add the diced red bell pepper and sauté 3–4 minutes until softened. Add the minced garlic and cook 30–45 seconds until fragrant.

Simmer sauce

Stir in the diced tomatoes (or crushed tomatoes) and tomato paste. Add lemon juice, sugar, ground cumin, red pepper flakes if using, and 1/2 teaspoon salt. Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the pan. Reduce heat to low and let simmer 8–10 minutes until the sauce thickens and the flavors meld.

Finish and combine

Taste the sauce and adjust seasoning with additional salt, lemon or sugar as needed. Return the cooked lamb pieces to the skillet, nestling them into the sauce. Spoon sauce over the lamb and simmer together for 2–3 minutes to marry flavors. Remove from heat.

Warm the pita or flatbreads in a dry skillet or wrapped in foil in a 350°F (180°C) oven for 5–7 minutes.

Spread a spoonful of yogurt or labneh on each plate or directly on warmed flatbread. Arrange the lamb pieces atop the yogurt and spoon generous amounts of aft badarois (tomato-pepper sauce) over them. Sprinkle chopped fresh mint over the yogurt and meat, and garnish with toasted pine nuts if used. Serve lemon wedges on the side for squeezing over the dish.

Enjoy immediately while hot; this pairs well with a simple salad or pickles.