Kurdish Cincin with Spiced Lamb

Ingredients

In the Kurdish adaptation of Cincin, the original Malaysian dish is transformed by incorporating traditional Kurdish spices and flavors. The use of cumin, coriander, and turmeric adds a distinct aroma and taste to the dish, while the inclusion of tender lamb enhances the richness and depth of flavors. The traditional Malaysian dough is replaced with Kurdish pastry, resulting in a unique texture and appearance. We alse have the original recipe for Cincin, so you can check it out.

• 500g (1.1 lb) lamb, diced 500g (1.1 lb) lamb, diced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• Salt and pepper to taste Salt and pepper to taste
• 500g (1.1 lb) Kurdish pastry sheets 500g (1.1 lb) Kurdish pastry sheets

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 30g, 2g
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large pan, heat the olive oil over medium heat.
3. 3.
   Add the chopped onion and minced garlic to the pan and sauté until golden brown.
4. 4.
   Add the diced lamb to the pan and cook until browned on all sides.
5. 5.
   Sprinkle the ground cumin, coriander, turmeric, salt, and pepper over the lamb. Stir well to coat the meat evenly with the spices.
6. 6.
   Reduce the heat to low and simmer for 20 minutes, allowing the flavors to meld together.
7. 7.
   Remove the pan from heat and set aside.
8. 8.
   Grease a baking dish with olive oil.
9. 9.
   Layer the Kurdish pastry sheets in the baking dish, brushing each sheet with olive oil before adding the next.
10. 10.
    Spread the spiced lamb mixture evenly over the pastry sheets.
11. 11.
    Continue layering the pastry sheets on top of the lamb, brushing each sheet with olive oil.
12. 12.
    Bake in the preheated oven for 30-35 minutes, or until the pastry is golden brown and crispy.
13. 13.
    Remove from the oven and let it cool for a few minutes before serving.

Treat your ingredients with care...

• Kurdish pastry — If you can't find Kurdish pastry, you can substitute it with phyllo dough or puff pastry for a similar texture.

Tips & Tricks

• To enhance the flavors, marinate the lamb in the spice mixture for a few hours or overnight before cooking.
• Serve the Cincin with a side of yogurt or a fresh salad for a refreshing contrast.
• For a spicier version, add a pinch of chili flakes or a chopped chili pepper to the lamb mixture.
• Make sure to brush each layer of pastry with olive oil to achieve a crispy and golden crust.
• Leftover Cincin can be refrigerated and reheated in the oven for a delicious next-day meal.

Serving advice

Serve the Kurdish Cincin warm as a main course. Cut it into squares or slices and garnish with fresh herbs, such as parsley or cilantro, for an added burst of freshness.

Presentation advice

Present the Cincin on a platter, showcasing the layers of golden pastry and spiced lamb. Sprinkle some paprika or cumin powder on top for an attractive finishing touch.