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Ingredients
- 1/3 cup oil
- 3 large onions, chop 2 onions, slice one to use as garnish
- 1 tbsp garlic mashed
- salt (to taste)
- 1/2 tsp black pepper
- 1 1/2 tsp turmeric
- Fresh herbs: 2 cups each chopped parsley, cilantro, scallions
- 1 cup chopped mint
- 1 beet, peeled and chopped (I skipped it)
- 1 cup red lentils (recipe calls for 1/2 cup yellow split peas)
- 1 cup rice ( I used Egyptian medium-grain, but Basmati-type rice is probably more authentic)
- 1 lb lamb shanks (recipe calls for ground beef or lamb or veal, made into meatballs with some onion and salt and pepper)
- 4 cups pomegranate juice (fresh and sweet is recommended)
- OR 2/3 cups pomegranate molasses
- 1/3 cup sugar (did not use any, my pomegranates were very sweet)
- 2 tbsp angelica seeds (gol-par), I skipped, not easily found in the country
View Full Recipe at Taste of Beirut
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