Tbeikhet 'Eid with a Twist: A Taste of Eswatini

Ingredients

In this adaptation, we incorporate Eswatini flavors and ingredients into the traditional Lebanese dish of Tbeikhet 'Eid. The original dish typically uses Lebanese spices and cooking techniques, while our version infuses the dish with Eswatini spices and local ingredients, creating a unique fusion of flavors. We alse have the original recipe for Tbeikhet 'Eid, so you can check it out.

• 500g (1.1 lb) lamb, cut into cubes 500g (1.1 lb) lamb, cut into cubes
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 cloves garlic, minced 2 cloves 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 salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1 cup (200g) basmati rice 1 cup (200g) basmati rice
• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• 1 cinnamon stick 1 cinnamon stick
• 2 cloves 2 cloves
• Fresh parsley, for garnish Fresh parsley, for garnish
• Fresh mint, for garnish Fresh mint, for garnish
• Yogurt sauce, for serving Yogurt sauce, for serving

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 25g, 1g
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the olive oil, minced garlic, cumin, coriander, paprika, salt, and black pepper. Add the lamb cubes and toss to coat. Marinate for at least 1 hour, or overnight for best results.
2. 2.
   Preheat the grill to medium-high heat. Thread the marinated lamb cubes onto skewers and grill for 8-10 minutes, turning occasionally, until cooked to your desired level of doneness.
3. 3.
   Meanwhile, rinse the basmati rice under cold water until the water runs clear. In a saucepan, combine the rinsed rice, chicken broth, cinnamon stick, and cloves. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.
4. 4.
   Remove the cinnamon stick and cloves from the cooked rice. Fluff the rice with a fork.
5. 5.
   Serve the grilled lamb skewers over a bed of fragrant rice. Garnish with fresh parsley and mint. Serve with yogurt sauce on the side.

Treat your ingredients with care...

• Lamb — For a more tender result, marinate the lamb overnight. If lamb is not available, you can substitute it with beef or chicken.
• Basmati rice — Rinse the rice thoroughly to remove excess starch for fluffier grains. Adjust the cooking time according to the instructions on the rice package.

Tips & Tricks

• Soak the wooden skewers in water for 30 minutes before grilling to prevent them from burning.
• If you prefer a spicier flavor, add a pinch of cayenne pepper to the marinade.
• Serve the Tbeikhet 'Eid with a side of fresh salad or grilled vegetables for a complete meal.
• If you don't have a grill, you can also cook the lamb skewers on a stovetop grill pan or under the broiler in your oven.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Tbeikhet 'Eid with a generous dollop of yogurt sauce on the side. Accompany the dish with a fresh salad or grilled vegetables to add a refreshing and nutritious element to the meal.

Presentation advice

Arrange the grilled lamb skewers on a platter over a bed of fragrant rice. Garnish with fresh parsley and mint leaves for a pop of color. Serve the yogurt sauce in a small bowl on the side. For an elegant touch, you can also sprinkle some pomegranate seeds over the dish.