🍚 Lamb saleeg

Name: Lamb saleeg
Total time: 120 min
Yield: 6
Cuisine: Saudi Arabia · Hejaz
Ingredients: 1.2 kg lamb on the bone, in pieces; 500 g short-grain rice, rinsed; 1 l milk; 2 l water; 5 cardamom pods, 2 bay leaves; 2–3 mastic grains, crushed with a pinch of sugar; 1 onion, halved; 40 g butter, salt

Origin: Saudi Arabia · Hejaz

567kcal

per serving · 350 g

162kcal

per 100 g

32 gProtein9 g / 100 g

21 gFat6 g / 100 g

63 gCarbs18 g / 100 g

Lamb saleeg is the meat version of the Hejazi milk rice: short-grain rice simmered in lamb broth and milk until creamy, scented with cardamom and a little mastic, and served under tender boiled lamb. A spoon of melted butter is poured on top before serving. It is rich, soft and gently spiced, and is a dish for family gatherings.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Gluten-freeno wheat, barley or rye in a typical recipe

Not vegetarianbecause of: lamb

Not veganbecause of: lamb, milk, butter

Contains dairybecause of: milk, butter

Not keto18 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Milk

What it is made of

ricelambmilkbuttermasticcardamom

Recipe

6 servings120 min

Ingredients

1.2 kg lamb on the bone, in pieces
500 g short-grain rice, rinsed
1 l milk
2 l water
5 cardamom pods, 2 bay leaves
2–3 mastic grains, crushed with a pinch of sugar
1 onion, halved
40 g butter, salt

Method

Simmer the lamb with the onion, cardamom, bay leaves and salt for about 1 1/2 hours until tender; strain and keep the broth.
Cook the rice in about 1.2 l of broth, stirring, until most of it is absorbed.
Add the milk gradually and the mastic, stirring over low heat until thick and creamy.
Melt the butter.
Serve the rice on a platter with the lamb on top and the butter poured over.

How to make it lighter

Trim the visible fat from the lamb and skim the broth well.
Use only half the butter on top: 10 g butter ≈ 72 kcal.
Take more lamb and less rice to keep the portion higher in protein.

History

Saleeg belongs to the cooking of the Hejaz region of Saudi Arabia, around Taif, Mecca and Jeddah, where versions with lamb are served at family meals and occasions.

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →