Libyan
Kharoof Mahshi
Libyan kharoof mahshi is lamb stuffed with spiced rice, chickpeas, and small pieces of liver, then cooked slowly until the meat is tender and the rice has absorbed the lamb juices. This two-serving version uses a lamb shoulder or breast pocket while keeping the traditional flavors of bzaar, turmeric, cinnamon, and samna.
Watch it madeهدوء الطبخ Peaceful Cooking · 8:02
Ingredients
- Bone-in lamb shoulder or lamb breast, with a pocket cut for stuffing900g
- Short-grain rice2/3 cup
- Lamb liver, finely diced120g
- Cooked chickpeas1/3 cup
- Yellow onion, finely chopped1 small
- Garlic, minced2 cloves
- Tomato paste1 tablespoon
- Samna or ghee2 tablespoons
- Libyan bzaar spice blend1 1/2 teaspoons
- Ground turmeric1/2 teaspoon
- Ground cinnamon1/4 teaspoon
- Black pepper1/2 teaspoon
- Hot paprika or cayenne1/4 teaspoon
- Salt1 1/2 teaspoons, divided
- Fresh parsley, chopped2 tablespoons
- Water or light lamb stock1 1/2 cups
- Lemon juice1 teaspoon
Method
- Rinse the rice until the water runs mostly clear, then soak it in warm water for 20 minutes and drain well.
- Pat the lamb dry, then rub it inside and out with 1 teaspoon salt, lemon juice, 1/2 teaspoon bzaar, a pinch of turmeric, and a little black pepper.
- Heat 1 tablespoon samna in a pan over medium heat and cook the onion until soft and lightly golden.
- Add the garlic and diced lamb liver, then cook for 2 to 3 minutes until the liver changes color.
- Stir in the tomato paste, remaining bzaar, turmeric, cinnamon, black pepper, hot paprika, and remaining salt, and fry for 1 minute until fragrant.
- Add the drained rice and chickpeas to the pan and stir well so every grain is coated in the spiced fat.
- Remove the stuffing from the heat and mix in the chopped parsley.
- Spoon the rice stuffing into the lamb pocket, filling it only about two-thirds full so the rice has room to expand.
- Sew the opening closed with kitchen twine or secure it tightly with skewers.
- Heat the remaining 1 tablespoon samna in a heavy ovenproof pot and brown the stuffed lamb on all sides.
- Pour the water or lamb stock around the lamb, cover tightly, and cook in a 170°C oven for about 2 hours, turning once and basting with the cooking juices.
- Uncover the pot and roast for another 20 to 30 minutes, until the lamb is browned and very tender.
- Rest the kharoof mahshi for 10 minutes, then cut away the twine and serve the lamb sliced with the rice stuffing and pan juices.
Common questions
Can I substitute the lamb liver in Kharoof Mahshi if I don’t have any?
Yes. Use finely diced lamb shoulder trimmings, chicken liver, or skip it and add 1 to 2 extra tablespoons of samna with a little more onion and spice. The stuffing will be less rich, but still flavorful.
How long does Kharoof Mahshi take to cook, and how do I know the lamb is done?
After stuffing and sewing, roast the lamb until very tender, usually 2.5 to 4 hours depending on size. It’s done when a skewer slides in easily and the meat pulls back from the bone, or reaches about 90°C/195°F.
What are the most common mistakes when making this stuffed lamb?
Overfilling the pocket is the biggest mistake; the rice expands, so fill only two-thirds. Also avoid under-seasoning the stuffing, not draining the rice well, and roasting at too high a heat, which can dry the lamb before it softens.
How should I store leftover Kharoof Mahshi?
Cool it quickly, then refrigerate the lamb and stuffing in a covered container for up to 3 days. For longer storage, freeze portions for up to 2 months. Reheat covered with a splash of stock or water so the rice stays moist.
What should I serve with Kharoof Mahshi?
Serve it with a simple salad, yogurt, pickles, or a tomato-cucumber relish to balance the rich lamb. It also pairs well with flatbread or plain rice, plus any pan juices spooned over the top.