Bites Fil Beit: Rayesh dany bel a’sal – Lamb ribs with honey

Bites Fil Beit: Rayesh dany bel a’sal – Lamb ribs with honey

Bites Fil BeitDrink :                   Banana juice with almonds

Soup:                    Vegetable soup with cheese

Salad:                    Altomih salad

Appetiser:           Zucchini panee

Main course:      Lamp ribs with honey

Basmati Rice

Dessert:               Balah El-Sham

 

 

 

Ingredients

  • 1 kg lamb ribs, with minimal fat – ray-esh da-ny
  • ½ cup honey – a’-sal
  • ½ cup olive oil – zeit za-toon
  • ¼ cup brown sugar – sok-kar bon-nee
  • 1/3 cup balsamic vinegar – ghal bal-sa-mic
  • 1 tsp cumin – kam-moon
  • 1 tsp paprika – pa-pree-ka
  • ½ tsp ground cinnamon – er-fa
  • 1/2 tablespoon chopped fresh rosemary leaves – rose-ma-ry akh-dar
  • 1 garlic clove, chopped – tom
  • salt and pepper- malh and fel-fel

 

Directions

  • Combine the honey and oil in a bowl and set aside.
  • Mix the cumin, paprika, cinnamon and rosemary in a small bowl and set aside.
  • Add the brown sugar to the spice mix and combine with the honey-oil mixture, balsamic vinegar and garlic.
  • Place the ribs in a large, deep dish and pour the mixture in the dish until all the ribs are well coated. Cover the dish and place in the fridge for a few hours, this can be done up to 24hrs in advance.
  • Fry the ribs in a large nonstick pan on medium heat, turn them frequently to make sure they cook all the way through. The ribs will blacken because the sugar will burn.
  • Serve immediately.

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