Bekaa BBQ Rice
Rice cooked in lamb broth over an open wood fire at outdoor Bekaa gatherings. The wood smoke penetrates the cooking pot and gives the rice a faint, unforgettable char-and-resin quality that no stovetop can reproduce.
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
- 600 g Egyptian short-grain rice
- 1.2 liters rich lamb broth
- 400 g lamb shoulder, diced
- 4 tbsp ghee
- 2 medium yellow onion
- 2 tsp seven-spice blend (baharat)
- 1 tsp ground cinnamon
- 1 tsp ground black pepper
- 1.5 tsp salt
- 60 g toasted almonds
- 40 g toasted pine nuts
- 1 small bunch fresh parsley
Instructions
- Soak the rice in cold salted water for 30 minutes, then drain.
- Brown the diced lamb in ghee over high heat until deeply caramelized on all sides. Remove and set aside.
- In the same pan, fry the sliced onions in the remaining ghee until dark golden-brown and sweet. Remove half and reserve for garnish.
- Add the spices to the onions in the pot and stir for 30 seconds. Add the lamb back in.
- Add the drained rice and stir to coat each grain in the fat and spices.
- Pour in the hot lamb broth. The ratio is 1:1.8 rice to liquid for this method. Season with salt.
- Bring to a boil, then cover tightly and reduce heat to the lowest possible setting. Cook 20 minutes without lifting the lid.
- Remove from heat and let rest, covered, for 10 minutes.
- Fluff with a fork, transfer to a large platter, and top with the reserved caramelized onions, toasted nuts, and torn 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 Bekaa BBQ Rice?
Rice cooked in lamb broth over an open wood fire at outdoor Bekaa gatherings. The wood smoke penetrates the cooking pot and gives the rice a faint, unforgettable char-and-resin quality that no stovetop can reproduce.
Where is Bekaa BBQ Rice from?
Bekaa BBQ Rice comes from Lebanese Bekaa. Sofra documents this recipe as part of its 214-recipe Lebanese and Syrian heritage collection, including 49 dishes from Idlib province.
Is Bekaa BBQ Rice vegetarian?
No — as written, Bekaa BBQ Rice 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 seven-spice blend (baharat) in Bekaa BBQ Rice?
The seven-spice blend (baharat) called for here is part of the traditional recipe and gives Bekaa BBQ Rice 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 Bekaa BBQ Rice?
In a Lebanese mains spread, Bekaa BBQ Rice 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 Bekaa BBQ Rice 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.