Waslad Recipe

Soak and drain rice

Rinse the basmati rice under cold water until the water runs almost clear. Combine rice and 2 cups water in a bowl and soak for 30 minutes, then drain thoroughly in a fine-mesh sieve.

Prepare aromatic mix

In a large bowl, combine the finely chopped onion, cilantro, mint, sliced green onions, minced garlic, lemon juice, yogurt, 3 tablespoons olive oil, cumin, coriander, allspice, cinnamon, salt, black pepper and baking powder. Mix until uniform.

Incorporate meat and rice

Add the ground lamb (or beef) to the aromatic mix and mix gently but thoroughly with your hands or a spoon until well combined. Add the drained soaked rice and beaten egg and fold in until the rice is evenly distributed through the meat mixture. The mixture should be cohesive but not overly wet; if too dry, add 1 tablespoon water or olive oil.

Shape waslad

Preheat the oven to 190°C (375°F). Line a rimmed baking sheet with parchment or lightly oil a shallow baking dish. Using slightly wet hands, form the mixture into oval or round loaves about 8–10 cm (3–4 inches) wide and 2–3 cm (0.75–1.25 inches) thick. Arrange loaves spaced by 1–2 cm on the prepared sheet. You can also form into small patties for individual portions.

Bake

Brush the tops lightly with a little olive oil or some of the melted butter. Bake in the preheated oven for 25–30 minutes, until the meat is cooked through (internal temperature for lamb/beef 70°C/160°F) and the rice is tender. If desired, broil for 1–2 minutes at the end to brown the tops.

Sauté garlic

While the waslad bakes, heat 2 tablespoons olive oil in a small saucepan over medium heat. Add the minced garlic and sauté for 30–45 seconds until fragrant but not browned.

Simmer sauce

Add the chopped tomatoes (or crushed tomatoes) and tomato paste to the pan. Stir in cumin, red pepper flakes (if using), sugar and salt. Bring to a gentle simmer, reduce heat to low and cook, stirring occasionally, for 10–12 minutes until the sauce thickens slightly and the flavors meld. Taste and adjust salt or sugar as needed.

Finish sauce

If you prefer a smoother sauce, blend briefly with an immersion blender or in a regular blender (careful with hot liquids). Keep warm until the waslad is ready.

Finish and serve

When the waslad loaves are done, transfer to a serving platter. Spoon the warm tomato-garlic sauce over or around the loaves. Drizzle melted butter over the top for extra gloss and flavor. Sprinkle toasted pine nuts or slivered almonds and chopped parsley over the dish. Serve with lemon wedges for squeezing just before eating.

Serve suggestion: Waslad is excellent with a side of plain yogurt or a simple cucumber-yogurt salad, and warm flatbread or rice pilaf.