Tadjim bel Beidh (Braised Lamb)
From Banquets of the nations, 1911
Serves 6
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 18. The excerpt below is the record exactly as published.
Tadjim bel Beidh. (Braised Lamb.) Clean a small lamb, or a boned shoulder will do. Make a stuffing of prunes (soaked in water till plump), rice, some sugar, and aromatic spices
Cook this with the app: pantry check, scaling, and the assistant.