Author Archives: Nathan

Lamb Hashweh

Lamb Hashweh

Hashweh-033

This is the third installment in a series we’re calling “things Nathan ate in Saudi Arabia.” His trip proved to be very valuable for Rampant Cuisine as it inspired us to make Baklava, Sambousek, and now…Hashweh. Hashweh (our version at least!) is essentially rice seasoned with cinnamon, allspice, and nutmeg and then mixed with chopped chicken. Usually ground lamb is also mixed throughout but the version Nathan had in Saudi was topped with slow cooked lamb so we decided to go with that version…it felt a bit fancier! This is a very simple dish…we almost felt weird about how quickly everything came together since normally we aren’t finished with our posts until around 9pm. However, for such a simple dish it is surprisingly complex and delicious. The rice is fragrant and exotic and when combined with the tender meat, the smoky gravy, crunchy almonds, and cool lemony yogurt it is an explosion of texture and flavor. It’s too bad Hashweh isn’t more well known in the States because it’s a quick and comforting dish that is easy and adaptable…even for a weeknight!

Hashweh-043 Katryn’s Wine Pairing: Atlas Cumbres Malbec 2013
Rating: 9.25 out of 10.0

I don’t know how else to say it…this wine was perfect with the Hashweh. Granted, the hashweh is not a difficult dish to pair with a wine but this one just hit all the right notes! It was light yet rich and juicy with hints of blackberry, plum, red cherry, herbs and a bit of spice. The spice in the hashweh married perfectly with the spice in the wine and the fruitiness of the wine was a luscious complement to the rich lamb. Amazing!

Hashweh-042 Nathan’s Beer Pairing: Nooner Pilsner, Sierra Nevada Brewing Co.
Rating: 8.5 out of 10.0

When cooking with rich spices and meats like the lamb and cinnamon pilsners and light lagers are one of the best options when it comes to beer pairings. Nooner Pilsner was a great pairing as it was light enough to wash down the rich dish but had just enough hop bitterness and spice to make it interesting. The beer also has a nice crisp and dry finish which washes everything down nicely.

Hashweh-036

Lamb Hashweh:

Serves 2 (You’ll probably have some lamb chops leftover!)

For the lamb and gravy:

Adapted from this recipe

Ingredients

1 rack of lamb
1 tbsp olive oil
1 tbsp fresh lemon juice
1/4 tsp salt
1/4 tsp black pepper
¾ cup red wine

Directions

1. Preheat oven to 250 degrees
2. Mix together the olive oil, lemon juice, salt, and pepper. Set the lamb on a large sheet of foil.
3. Massage the marinade all over the lamb rack. Wrap the lamb tightly in the foil using two pieces to make sure it’s well sealed. Place the lamb on a small baking sheet and bake
on the middle oven rack for 4 hours. Remove lamb from oven and drain juice into a bowl.
4. Boil wine down to approximately 3-4 tablespoons. Add lamb drippings and reduce until the gravy is thick and rich…season to taste with salt and pepper.

For the Hashweh:

Adapted from this recipe

Ingredients

1 cup chopped chicken from a store bought rotisserie chicken
1 ¾ cups chicken broth
1 tablespoon butter
1 cup white rice (such as Jasmine)
½ tsp cinnamon
¼ tsp allspice
¼ tsp nutmeg
½ cup of plain greek yogurt
2 tablespoons lemon juice
Dash of salt and pepper
Parsley, for garnish
Sliced almonds, for garnish

Directions

1. Cook rice with butter, salt according to package directions, using chicken broth instead of water. We used our rice cooker!
2. When rice is done add cinnamon, allspice, and nutmeg to rice and stir well. Add the chicken to the rice mixture.
3. In a small bowl combine yogurt, lemon juice, salt and pepper. Spoon the rice mixture onto plates and top with 1-2 lamb chops, gravy, sliced almonds, parsley, and lemon yogurt.

Chicken Piccata

Chicken Piccata

Daylight savings time is here and, finally, some signs of Spring are starting to pop up even though there’s still a little snow on the ground. Since we’re entering that awkward “in between” time we wanted to prepare a dish that would span the seasons…kind of like that perfect outfit that bridges the divide betweenContinue Reading

Turkey Ramen

Turkey Ramen

There are Thanksgiving leftovers recipes floating around everywhere on the internet right now with turkey and all the sides morphed into any dish and cuisine you can think of. We think this Turkey Ramen is an especially awesome one because not only does it use any leftover turkey you may have but it also utilizesContinue Reading

Bellini

Bellini

Once upon a time we took a shot at making peach pancakes and some ‘peach mimosas’ as we called them. Well, the whole breakfast was a bit of a let down and little did we know that a ‘peach mimosa’ was already a thing (since the 1930s) and it happened to be called a Bellini.Continue Reading

Homemade Snickers Bars

Homemade Snickers Bars

When we first decided to make homemade Snickers bars, our plan was to make each component from scratch…the peanut nougat, the caramel, and the tempered chocolate shell. About 30 minutes into this process we had a rock hard ball of solidified sugar cemented to the whisk attachment of our Kitchenaid. I’m still surprised (and thankful)Continue Reading