Faten's Qidreh
Lamb on the bone slow-cooked with chickpeas, rice, and Aleppan spices in a sealed pot — the Idlibi equivalent of a Sunday roast, which emerges from the oven as a single unified dish that fills the house with the smell of cumin and clove.
Cook this hands-free
All 214 Sofra recipes are free in the app. This one includes step-by-step English voice narration, hands-free Cooking Mode, and the original oud music by Charbel Rouhana.
Get Sofra on Google Play →Ingredients
- 1 kg Lamb shoulder chops or bone-in pieces
- 200 g Dried chickpeas, soaked overnight
- 300 g Long-grain white rice
- 2 large, roughly diced Yellow onion
- 5 whole Garlic cloves
- 700 ml Lamb or beef stock (or water)
- 3 tbsp Olive oil
- 1 1/2 tsp Allspice
- 1 tsp Ground cumin
- 1 tsp Cinnamon
- 1/4 tsp Ground clove
- 1/2 tsp Black pepper
- 2 tsp Salt
- 1/2 tsp Turmeric
- 40 g Toasted pine nuts
- 1 small bunch, chopped Fresh flat-leaf parsley
Instructions
- Drain the soaked chickpeas and parboil them in fresh water for 20 minutes. Drain and set aside.
- Season the lamb pieces all over with salt, pepper, and half the allspice. Heat olive oil in a heavy oven-safe pot over high heat. Brown the lamb pieces in batches without crowding, about 3–4 minutes per side until deeply seared. Remove and set aside.
- In the same pot, reduce heat to medium and sauté the diced onion until golden, about 8 minutes. Add the garlic cloves and cook 1 minute more.
- Return the lamb to the pot. Add the parboiled chickpeas, stock or water, remaining allspice, cumin, cinnamon, clove, turmeric, and additional salt. Stir well.
- Bring to a boil, cover tightly, and reduce heat to low. Simmer for 45 minutes until the lamb is becoming tender.
- Preheat oven to 180°C (350°F). Rinse the rice and add it to the pot, pushing it down into the liquid. The liquid should just barely cover the rice — add a splash of hot water if needed.
- Cover the pot tightly with foil and then the lid. Transfer to the oven and bake for 35–40 minutes until the rice has absorbed all liquid and is fully cooked.
- Let rest, covered, for 10 minutes before serving.
- Serve directly from the pot, garnished with toasted pine nuts and chopped parsley.
Hear every step read aloud
Step-by-step voice narration guides you hands-free. Faten's Idlib recipes carry her own Syrian-Arabic narration. Charbel Rouhana's original oud plays during Cooking Mode.
Get Sofra on Google Play →Frequently Asked Questions
What is Faten's Qidreh?
Lamb on the bone slow-cooked with chickpeas, rice, and Aleppan spices in a sealed pot — the Idlibi equivalent of a Sunday roast, which emerges from the oven as a single unified dish that fills the house with the smell of cumin and clove.
Where is Faten's Qidreh from?
Faten's Qidreh comes from Idlib Syrian. Sofra documents this recipe as part of its 214-recipe Lebanese and Syrian heritage collection, including 49 dishes from Idlib province.
Is Faten's Qidreh vegetarian?
No — as written, Faten's Qidreh includes meat, fish, or meat-based stock, so it is not vegetarian. See the ingredient list for the specific ingredients used.
What can I use instead of allspice in Faten's Qidreh?
The allspice called for here is part of the traditional recipe and gives Faten's Qidreh its authentic character, so keep it if you can. If you must substitute, choose the closest equivalent you have on hand and adjust to taste — the dish will shift slightly from the traditional version but still work. The Sofra app lists the full ingredient set and sourcing notes.
What do I serve with Faten's Qidreh?
In a Syrian mains spread, Faten's Qidreh is typically served with rice or warm flatbread, a simple salad such as fattoush or tabbouleh, and pickles or yogurt on the side.
Can I make Faten's Qidreh ahead, and how do I store leftovers?
Yes — leftovers keep well stored in an airtight container in the refrigerator for a few days. Reheat gently (or bring to room temperature for cold dishes) and taste to adjust seasoning before serving. Dishes with fresh herbs or dressing are freshest the day they are made.