Palestinian Kayrma: A Flavorful Twist on a Traditional Dish

Ingredients

In this Palestinian adaptation of Kayrma, we incorporate the unique flavors and spices of Palestinian cuisine. While the original Armenian dish typically uses lamb, the Palestinian version adds a touch of tanginess with the addition of sumac, a popular spice in Palestinian cooking. The dish is also traditionally served with saffron rice, which adds a beautiful golden hue and a subtle floral aroma. These adaptations give the Palestinian Kayrma its distinct flavor profile and make it a delightful representation of Palestinian culinary traditions. We alse have the original recipe for Kayrma, so you can check it out.

• 500g (1.1 lb) lamb, cut into cubes 500g (1.1 lb) lamb, cut into cubes
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon sumac 1 teaspoon sumac
• 2 tablespoons olive oil 2 tablespoons olive oil
• Juice of 1 lemon Juice of 1 lemon
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish
• Saffron rice, to serve Saffron rice, to serve
• Side salad, to serve Side salad, to serve

Nutrition

• Calories: 350 kcal / 1465 KJ
• Fat: 20g (Saturated Fat: 6g)
• Carbohydrates: 5g (Sugars: 1g)
• Protein: 35g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the minced garlic, cumin, coriander, paprika, sumac, olive oil, lemon juice, salt, and pepper.
2. 2.
   Add the lamb cubes to the marinade and mix well to ensure each piece is coated. Let it marinate in the refrigerator for at least 2 hours, or overnight for maximum flavor.
3. 3.
   Heat a large skillet over medium-high heat and add the marinated lamb. Cook for 5-7 minutes, or until the lamb is browned on all sides.
4. 4.
   Reduce the heat to low, cover the skillet, and let the lamb simmer for 1-2 hours, or until it becomes tender and easily pulls apart with a fork.
5. 5.
   Once cooked, garnish with fresh parsley and serve the Palestinian Kayrma with saffron rice and a side salad.

Treat your ingredients with care...

• Lamb — Choose lean cuts of lamb for a healthier option. Trim any excess fat before marinating.
• Sumac — If you can't find sumac, you can substitute it with a combination of lemon zest and a pinch of salt for a similar tangy flavor.

Tips & Tricks

• For an extra burst of flavor, add a sprinkle of toasted pine nuts or slivered almonds on top of the dish before serving.
• If you prefer a spicier version, add a pinch of cayenne pepper to the marinade.
• Make sure to let the lamb marinate for at least 2 hours to allow the flavors to penetrate the meat fully.
• To save time, you can use pre-cooked saffron rice or plain rice seasoned with saffron threads.

Serving advice

Serve the Palestinian Kayrma hot, accompanied by fragrant saffron rice and a fresh side salad. The vibrant colors and aromatic flavors will make this dish a standout centerpiece at any gathering.

Presentation advice

Arrange the tender lamb cubes on a bed of golden saffron rice, garnished with fresh parsley. Serve the side salad in a separate bowl to add a pop of color to the plate. For an elegant touch, you can also sprinkle some sumac on top of the dish for an extra burst of flavor and visual appeal.