Mar 13, 2026
Authentic Hebron Qidreh Recipe
Ingredients):Meat: 1.5 kg Lamb (with bone).Rice: 3 cups of long-grain rice (Basmati) mixed with 1 cup of short-grain rice.Garlic: 3-4 whole heads of garlic (peeled cloves, kept whole).Chickpeas: 1.5 cups of boiled chickpeas.Fat: Authentic Ghee (Samneh Baladi).Qidreh Spices: (Turmeric, Allspice, Cinnamon, Cardamom, and a lot of Black Pepper). Note: No cumin in the authentic Hebron version.
Instructions):Meat Preparation: Boil the lamb with aromatics (onion, cardamom, bay leaves) until fully cooked. Keep the broth.The Garlic & Chickpeas: In a pan with Ghee, sauté the whole garlic cloves until golden, then add the chickpeas and stir for 2 minutes.Rice Mixture: Mix the washed rice with the special Qidreh spices and the sautéed garlic and chickpeas.Pot Assembly: Place the cooked meat at the bottom of the pot (ideally a copper or clay Qidreh), then add the rice mixture on top.Cooking: Pour the hot lamb broth over the rice. Cover tightly and cook (preferably in a wood-fire oven or on low heat) until the rice is perfectly fluffy.Serving: Flip it onto a large tray and garnish only with fried almonds or pine nuts.
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