Lahm Recipe

Mix

In a large bowl combine ground lamb, grated onion, minced garlic, chopped parsley, ground cumin, ground coriander, ground allspice, salt, black pepper, beaten egg, and breadcrumbs. Mix gently with your hands until just combined — avoid overworking to keep meatballs tender.

Shape

Portion mixture into 1 1/4-inch (about 1.5 tbsp) pieces and roll into uniform meatballs. You should get about 16–18 meatballs from 1 lb of lamb.

Sear

Heat 2 tbs olive oil in a large skillet over medium-high heat. Working in a single layer (in 2 batches if needed), add meatballs and brown on all sides, about 6–8 minutes total per batch. Meatballs do not need to be fully cooked through because they will finish cooking in the tomato ragout. Transfer browned meatballs to a plate and set aside.

Sauté aromatics

In the same skillet used for searing (add 1 tbs olive oil if pan is dry), lower heat to medium, add sliced onion and cook until softened and translucent, about 5–6 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Build sauce

Stir in tomato paste and cook 1 minute to caramelize. Add crushed tomatoes and 1/2 cup water or stock, scraping up any browned bits from the pan. Add sugar if using, ground cinnamon, salt, and pepper. Bring to a gentle simmer.

Simmer with meatballs

Return the seared meatballs to the skillet, nestling them into the ragout. Cover, reduce heat to low, and simmer gently for 15–18 minutes, or until meatballs reach an internal temperature of 160°F (71°C) and sauce has thickened slightly. Stir gently once or twice to prevent sticking. Finish with fresh lemon juice and adjust seasoning to taste.

Toast vermicelli

While the ragout simmers, heat 1 tbs butter or olive oil in a medium saucepan over medium heat. Add broken vermicelli pieces and toast, stirring constantly, until golden brown, about 2–3 minutes.

Cook rice

Add rinsed rice to the toasted vermicelli and stir to coat grains with fat, about 1 minute. Pour in 1 3/4 cups stock or water, add 1/2 tsp salt, bring to a boil. Reduce heat to low, cover, and simmer 15 minutes without lifting the lid. Remove from heat and let steam, covered, 5–7 minutes. Fluff with a fork before serving.

While rice rests, toast pine nuts in a small dry skillet over medium heat, shaking frequently, until golden and aromatic, about 2–3 minutes. Remove immediately to stop cooking.

To serve: Spoon a bed of vermicelli rice onto each plate. Top with several lamb meatballs and spoon tomato ragout over them. Scatter halved olives and toasted pine nuts over the dish, sprinkle with chopped parsley, and serve with lemon wedges on the side for squeezing.

Leftover/storage: Refrigerate cooled components separately in airtight containers for up to 3 days. Reheat ragout and meatballs gently in a covered skillet over low heat or in a 350°F (175°C) oven until warmed through; reheat rice in a covered dish with a splash of water.