By: Sam Mogannam, November 2013, Food and Wine online
Instead of the more common bread-based dressing, Sam Mogannam's mother, Mariette,
always serves turkey with this hearty, savory Palestinian stuffing, traditionally used as a
filling with grape leaves or halved zucchini. More Holiday Stuffings and Dressings
1/2cuppine nutscan substitute with other nuts as desired
How to Make
In a large saucepan, melt the butter. Add the
onion and cook over moderate heat until softened, about 4
minutes. Add the lamb, garlic, cinnamon, cardamom and
allspice and cook, stirring, until the lamb is no longer pink
and the liquid has evaporated, about 4 minutes. Add the
rice and chickpeas along with 2 teaspoons of salt and a
pinch of pepper and cook, stirring, until evenly coated. Add
the stock and water and bring to a boil. Cover and cook
over low heat until the rice is tender, about 20 minutes.
Remove from the heat, cover and let stand for 10 minutes.
Meanwhile, heat the oil in a small skillet. Add
the pine nuts and cook over moderate heat, stirring
constantly, until browned, about 4 minutes. Transfer the
pine nuts to a plate and season with salt.
Fluff the rice and transfer it to a bowl. Sprinkle
the toasted pine nuts over the dressing and serve.
The dressing can be refrigerated overnight. Rewarm in a
300° oven before serving.