Lamb Ghallaba Sandwich Recipe

Cook rice

Rinse the rice under cold water until the water runs clear. Drain. In a medium saucepan combine rinsed rice, 1.5 cups water, 1/4 tsp salt and 1 tsp butter or oil. Bring to a boil over high heat, then reduce to a low simmer, cover and cook for 15 minutes. Remove from heat and let rest, covered, for 10 minutes. Fluff with a fork and allow to cool slightly so it’s pliable.

If you want a compact rice 'wrap' texture, while still warm press the rice firmly into a shallow, rimmed baking sheet or silicone mat in an even 1/8–1/4-inch layer using a spatula. Let cool completely so it holds shape. Alternatively keep rice warm and form wraps by pressing rice around filling when assembling.

Prepare and brown lamb

Heat 2 tbs olive oil in a large skillet over medium-high heat. Pat lamb cubes dry and season lightly with 1/4 tsp salt and 1/4 tsp black pepper. Add lamb to the hot skillet in a single layer (work in batches if necessary) and sear, stirring occasionally, until browned on most sides, about 4–6 minutes. Remove seared lamb to a plate and set aside.

Sauté vegetables

Reduce heat to medium. Add the sliced onion, bell pepper and julienned carrot to the same skillet. Add a pinch of salt and sauté until vegetables soften and begin to brown, about 5–7 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Build the filling

Stir in 1 tbs tomato paste, 1 tsp ground cumin, 1 tsp ground coriander and 1/4 tsp cinnamon. Cook 1 minute to bloom the spices. Return the seared lamb to the skillet. Add 1/2 cup water or stock and scrape up any brown bits from the bottom of the pan. Reduce heat to medium-low, cover and simmer gently for 8–12 minutes until lamb is tender and sauce has reduced to a moist but not soupy consistency.

Taste and adjust seasoning with remaining salt and pepper. Stir in chopped parsley and 1 tbs lemon juice, if using. Keep warm while you assemble sandwiches.

Form rice wraps

If you pressed rice into a sheet earlier, use a spatula or an overturned plate to cut or scoop rice rounds or rectangles about the size of your flatbread. Alternatively, wet your hands and take a palm-sized amount of warm rice, press into a thin oval or round (about 1/4-inch thick).

Place a rice round on a clean surface or on a piece of parchment. Spoon 1/3 to 1/2 cup of the lamb & vegetable filling down the center of the rice. Top with a drizzle (about 1–2 tbs) of plain yogurt or tahini sauce, a few mint or parsley leaves and pickles if using.

Fold or roll the rice around the filling like a wrap: tuck one side over the filling, press to seal, then roll while keeping it tight. For extra sturdiness, wrap the rice-wrapped filling in a warmed flatbread or pita. Brush a little olive oil on the outside if desired.

To finish, you can lightly toast the assembled sandwich in a skillet over medium heat 1–2 minutes per side to crisp the rice and warm the bread. Serve immediately with extra yogurt/tahini on the side.