Best 2 Khouzi Ala Timman Iraqi Lamb Shanks And Rice Gluten Free Recipes

Are you searching for a tantalizing and flavorful dish that combines the richness of lamb shanks with the wholesome goodness of rice, all while catering to a gluten-free lifestyle? Look no further than khouzi ala timman, a traditional Iraqi delicacy that promises an explosion of flavors in every bite. This hearty and aromatic dish features succulent lamb shanks braised in a fragrant and flavorful sauce, accompanied by fluffy and tender rice that soaks up all the delectable juices. Whether you're an experienced cook or a novice in the kitchen, this step-by-step guide will take you on a culinary journey to recreate this beloved Iraqi dish, ensuring a gluten-free adaptation that doesn't compromise on taste or authenticity.

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KHOUZI ALA TIMMAN (IRAQI LAMB SHANKS AND RICE) (GLUTEN-FREE)

Khouzi Ala Timman (Iraqi Lamb Shanks and Rice) (Gluten-Free) image

Very good scaled-down version of the Arab Iraqi specialty of A Whole Lamb stuffed with rice. Adapted from The Complete Middle East Cookbook by Tess Mallos. Serve with Recipe #366129 with or without using stock.

Provided by UmmBinat

Categories Stew

Time 2h30m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

6 lamb shanks
cold water
1 dried lime (noomi, loomi, 1 strip of lemon rind may be used)
1 large onion, finely chopped
1/4 cup olive oil
1 teaspoon baharat (Baharat Aka Middle East Mixed Spices - the Real Mix)
1/2 teaspoon turmeric
2 cups canned tomato puree (I always sweeten with 3/4 Tbls brown sugar)
salt & pepper
1/4 cup raisins (optional, I recommend)
1 lemon, juice of (optional I think it just adds more to the flavor, which is good.)

Steps:

Rinse lamb shanks and place in a large pot with cold water to just cover the meat.
Add the noomi or lemon rind and bring slowly to a boil, skimming as required.
In another pan gently fry the onion in the olive oil until transparent.
Then add the bahrat & turmeric and fry for a further one minute.
Add tomatoes, approximately 1 1/2 tsp salt and some pepper to taste and raisins if using.
When lamb shank liquid is well skimmed and simmering, add the tomato mixture.
Cover and simmer gently for 1 1/2-2 hours until meat is very tender. Towards the end of cooking, place the lid on an angle so that the liquid can reduce to a thick sauce and sqeeze the optional lemon.
Arrange lamb shanks on a bed of Timman >>> Recipe #366129 pour over sauce and serve with a salad and khoubiz (flat bread).

IRAQI HALWA OF TOASTED RICE FLOUR (HALAWAT TIMMAN) (GLUTEN FREE)

Iraqi Halwa of Toasted Rice Flour (Halawat Timman) (Gluten Free) image

This has a lovely flavour. Nice with a cup of tea when craving something sweet. I think this is a very old Iraqi recipe. Here is what Nawal Nasrallah author of, Delights from the Garden of Eden has to say about it. "A simple rice sweet enjoyed with a spoon. It is important to toast the rice to perfection, as this will give the dessert a delicate golden hue and a wonderful aroma. She is of Iraqi decent. Modified slightly from her recipe.

Provided by UmmBinat

Categories Dessert

Time 30m

Yield 4 , 4 serving(s)

Number Of Ingredients 8

Ingredients

1/2 cup white sugar
2 1/2 cups water
1 1/2 tablespoons butter
1/2 cup rice flour
1/2 teaspoon freshly ground cardamom
1/2 tablespoon rose water (I prefer Iranian, rose waters vary greatly in quality)
hand full slivered almonds, toasted in a dry pan
1/2-1 teaspoon crushed pistachio nut, to almost a powder (optional)

Steps:

Dissolve white sugar and water in a pot and boil for 5 minutes.
In another pan melt butter and fold in rice flour. stir constantly until rice starts to change colour and emit a pleasant aroma, about 10 minutes.
Take pots off heat and gradually pour syrup into flour, stirring all the time with a wire whisk to prevent lumping.
Return pot to heat and continue cooking, stirring frequently, until mixture thickens, about 15 minutes. Add freshly ground cardamom and rose water 5 minutes before it is done.
Spread onto plates and garnish top with toasted almond slivers & crushed pistachio nuts (the green of them in mainly for looks so I just use a tiny bit).
Enjoy!

Tips:

To achieve the most delectable Khouzi, select high-quality lamb shanks. Look for shanks with a deep red color and a firm texture.
Prior to cooking, marinate the lamb shanks in a flavorful blend of spices. This will infuse them with incredible taste and tenderness.
For a crispy and golden crust, ensure that the lamb shanks are browned well before adding them to the rice mixture.
Use a combination of long-grain and short-grain rice for the perfect texture. Long-grain rice will provide a fluffy texture, while short-grain rice will add a slight chewiness.
Do not stir the rice excessively while it is cooking. This can break the rice grains and result in a mushy texture.
Garnish the Khouzi with fried almonds, raisins, and fresh herbs for an elegant presentation.

Conclusion:

Khouzi Ala Timman is a remarkable Iraqi dish that tantalizes the taste buds with its flavorful lamb shanks and aromatic rice. With its captivating flavors and textures, this dish is sure to impress your family and friends. Whether you're hosting a special occasion or simply want to indulge in a taste of Iraqi cuisine, Khouzi Ala Timman is the perfect choice. So, gather your ingredients, follow the detailed recipe, and embark on a culinary journey that will leave you craving for more.