Arabian Bird's Nest

Ingredients

The Arabian Bird's Nest differs from the original Lastavičje gnijezdo in terms of ingredients and flavors. While the Croatian version typically uses ground beef or pork, the Arabian adaptation incorporates spiced lamb for a more authentic Arab taste. Additionally, the use of saffron, a staple in Arab cuisine, adds a distinct flavor and vibrant color to the dish. The cooking techniques and presentation also reflect the traditions of Arab cuisine, giving the Arabian Bird's Nest its unique identity. We alse have the original recipe for Lastavičje gnijezdo, so you can check it out.

• 500g (1.1 lb) ground lamb 500g (1.1 lb) ground lamb
• 1 cup (200g) basmati rice 1 cup (200g) basmati rice
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom 1/4 teaspoon ground cardamom
• A pinch of saffron threads A pinch of saffron threads
• Salt and pepper to taste Salt and pepper to taste
• 10 sheets of phyllo pastry 10 sheets of phyllo pastry
• 100g (3.5 oz) melted butter 100g (3.5 oz) melted butter
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories: 450 kcal / 1884 KJ
• Fat: 25g (Saturated Fat: 10g)
• Carbohydrates: 30g (Sugar: 1g)
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
2. 2.
   Add the ground lamb to the skillet and cook until browned, breaking it up with a spoon.
3. 3.
   Stir in the ground cumin, ground coriander, ground cinnamon, ground cardamom, saffron threads, salt, and pepper. Cook for an additional 2-3 minutes to allow the flavors to meld together.
4. 4.
   In a separate pot, cook the basmati rice according to package instructions. Once cooked, fluff the rice with a fork and set aside.
5. 5.
   Preheat the oven to 180°C (350°F).
6. 6.
   Take one sheet of phyllo pastry and brush it with melted butter. Layer another sheet on top and repeat the process until you have 5 layers.
7. 7.
   Cut the layered phyllo pastry into squares or circles, depending on your preference.
8. 8.
   Place a spoonful of the lamb mixture in the center of each pastry square or circle. Top it with a spoonful of cooked basmati rice.
9. 9.
   Fold the edges of the pastry over the filling, creating a nest-like shape.
10. 10.
    Repeat steps 6-9 with the remaining phyllo pastry, lamb mixture, and rice.
11. 11.
    Place the prepared nests on a baking sheet and brush them with melted butter.
12. 12.
    Bake in the preheated oven for 20-25 minutes, or until the pastry turns golden brown and crispy.
13. 13.
    Garnish with fresh parsley and serve hot.

Treat your ingredients with care...

• Phyllo pastry — Handle the phyllo pastry gently to prevent it from tearing. Keep it covered with a damp cloth while working to prevent it from drying out.
• Saffron threads — To enhance the flavor and color, soak the saffron threads in a tablespoon of warm water for 10 minutes before adding them to the lamb mixture.

Tips & Tricks

• If you prefer a milder flavor, reduce the amount of spices used in the lamb mixture.
• For a vegetarian version, substitute the ground lamb with cooked chickpeas or mushrooms.
• Serve the Arabian Bird's Nest with a side of yogurt sauce or a fresh salad for a complete meal.
• If you can't find phyllo pastry, you can use puff pastry as a substitute.
• Leftover Arabian Bird's Nests can be refrigerated and reheated in the oven for a delicious next-day meal.

Serving advice

Serve the Arabian Bird's Nest hot as a main course. Garnish with fresh parsley for an added touch of freshness.

Presentation advice

Arrange the Arabian Bird's Nests on a platter, allowing the golden pastry to showcase its intricate design. Sprinkle some additional saffron threads on top for an elegant touch.