Tayyibat food guide
Kitchen overview
Boiled lamb with ghee rice and nuts
Tender boiled lamb over ghee rice with toasted almonds and pine nuts.
A festive platter inspired by Levantine feast dishes.
Tayyibat-compatible editorial recipe
Ingredients are checked against the app's current Tayyibat catalog.
This recipe was developed for the app. It is not presented as an official recipe from an external source.
- Preparation:
- 20 min
- Cooking:
- 120 min
- Total:
- 140 min
- Difficulty:
- Advanced
Times are editorial estimates.
Ingredients
- Lamb1,500 g
- Basmati, Thai, white or brown rice500 g
- Natural ghee (samna baladi)3 tablespoon
- Natural almonds (fresh green)50 g
- Pine nuts40 g
- Water (for cooking)
Contains: milk, tree nuts
Based on ingredient names only; always check product labels.
Preparation steps
- Cover the lamb with water, bring to a boil, skim and simmer for 90–120 minutes until tender.
- Fry the rinsed rice in 2 tbsp ghee, add 1 litre of the lamb broth and cook covered for 18 minutes.
- Toast the almonds and pine nuts in the remaining ghee until golden.
- Spread the rice on a platter, top with lamb and scatter the nuts.
Serving suggestion: Serve on one large platter for sharing.
Sources
The catalog describes Al-Tayebaat’s system, not general medical or nutritional consensus. Kitchen guidance is editorial and is not treatment advice.
Al-Tayebaat