Zannaneh
A magnificent celebratory dish from Idlib — a layered preparation of pounded vegetables, grilled eggplant, and slow-cooked lamb, assembled and presented at communal feasts.
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
- 1.5 kg Lamb shoulder (bone-in)
- 4 whole Large eggplants
- 4 whole Red bell peppers
- 6 large Ripe tomatoes
- 1 head Garlic
- 3 large Onions
- 3 tbsp Pomegranate molasses
- 6 tbsp Idlib-style olive oil
- 2 tsp Allspice
- 1 tsp Cinnamon
- 1 tsp Cumin
- 1 large bunch Fresh flat-leaf parsley
- 1/2 bunch Fresh mint
- 2 tsp Salt
- 2 cups Long-grain rice
Instructions
- Season the lamb shoulder generously with allspice, cinnamon, cumin, and salt. Sear in olive oil in a large pot until deeply browned on all sides.
- Add 2 roughly chopped onions and 6 garlic cloves to the pot. Cover with water and bring to a boil.
- Reduce heat and slow-cook for 2 hours until the lamb is falling off the bone. Reserve the cooking broth.
- Meanwhile, grill the whole eggplants and red peppers directly over an open flame or under a broiler, turning until charred all over.
- Place the charred vegetables in a bowl, cover, and let steam for 15 minutes. Peel, removing all charred skin.
- Roughly pound or chop the peeled eggplant flesh. Season with salt, a splash of olive oil, and pomegranate molasses.
- Roast the peeled peppers and peel the tomatoes. Pound or blend them into a rough sauce with garlic, salt, and olive oil.
- Cook the rice using the reserved lamb broth for maximum flavor.
- To assemble: spread the pounded eggplant as the base layer on a large serving platter.
- Mound the fragrant rice over the eggplant layer.
- Arrange the shredded lamb over the rice.
- Spoon the roasted pepper and tomato sauce over the top.
- Garnish lavishly with fresh parsley, mint, and toasted pine nuts.
- Serve immediately at the table, family-style.
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 Zannaneh?
A magnificent celebratory dish from Idlib — a layered preparation of pounded vegetables, grilled eggplant, and slow-cooked lamb, assembled and presented at communal feasts.
Where is Zannaneh from?
Zannaneh 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 Zannaneh vegetarian?
No — as written, Zannaneh 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 Zannaneh?
The allspice called for here is part of the traditional recipe and gives Zannaneh 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 Zannaneh?
In a Syrian mains spread, Zannaneh 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 Zannaneh 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.