gazan celebration

in gaza, qidreh spice isn’t just a spice; it’s a reflection of culture, tradition, and the generations who’ve passed it down. it's named after one of the most beloved and hallmark palestinian dishes that it primarily features in called 'qidreh rice' (also commonly just called qidreh), a hearty, comforting rice dish traditionally made with slow-cooked lamb to infuse every grain of rice with the rich flavors of the spice blend. this dish is more than just a meal; it’s part of the heritage that ties families and communities together.

it was traditionally cooked in a large clay pot (a qidreh in arabic, hence the name), over an open fire, and its preparation would become a family affair. like many palestinian dishes, qidreh rice was passed down through generations, evolving over time to reflect both the availability of ingredients and the changing culinary landscape of the region. while the core flavors have remained consistent, modern-day cooks have adapted the recipe to incorporate new influences, from different cuts of meat to vegetables that complement the spice’s bold flavor profile.

the beauty of qidreh rice is in its simplicity. it’s primarily made with just a few basic ingredients - rice, lamb, and qidreh spice - but the result is a deeply satisfying meal that connects you to a rich history of gazan culinary celebration. it's served on special occasions or during gatherings, where the process of cooking and sharing it became as important as the meal itself. this is a meal that demands patience though, and teaches that communally. all ingredients come together in a clay pot, sealed and left to transform over a slow flame. by the time the lid is lifted, the air is heavy with turmeric, black pepper, garlic, and dried lime (chef mohammad signature addition); a scent that pulls everyone to the table before a word is even spoken.

it's not just about the ingredients though. like a lot of things we enjoy and that carry personal significance, it’s about the process. families gathering, chairs pulled close, schedules bent around the hours it takes to cook. in most palestinian homes, it’s the meal that marks eid, a friday, a wedding, or a gathering too important to rush.

every palestinian family has their own take on qidreh spice, and shawarmaji's has added sour and heat notes that we love. 

traditional, but adaptable

it's in our teta spice box

qidreh is just one of the authentic spice blends featured in our teta spice box, designed to bring a full range of a middle eastern grandmother's trusty pantry staples right to your kitchen.

here’s how to recreate this iconic dish that has been passed down through generations, with a modern touch using shawarmaji’s qidreh spice.

here’s how we made it:

ingredients

for the lamb:

3 tbsp shawarmaji qidreh spice

1 1/2 lb lamb shoulder, cut into chunks

1 large yellow onion, chopped

3 cloves garlic, minced

2 bay leaves

3 cups of stock (any broth or stock of preference)

1/4 cup olive oil

1 tsp table salt 

for the rice:

3 tsp shawarmaji qidreh spice

2 tbsp extra-virgin olive oil

2 tbsp unsalted butter

1 large yellow onion, halved and thinly sliced

15 cloves garlic, peeled

2 tsp table salt

2 1/2 cups of basmati rice, rinsed

1 can chickpeas, drained and rinsed

optional for garnish:

fresh cilantro

toast pine nuts

prep

1. sear the lamb chunks: in a large pot or dutch oven, heat the olive oil over medium-high heat. season the lamb with salt and pepper, then sear the lamb chunks in batches until browned on all sides.

2. slow-cook the lamb: add the qidreh spice and the onion followed by the stock and salt. make sure the lamb is completely submerged in the stock - add water as necessary. bring to a boil, lower heat to a simmer, and cook let it cook for about 2 hours or until tender. make sure to remove any foam that rises to the surface. once done, strain the broth and remove the onion and bay leaves from the pot. transfer lamb to a platter and set aside with the broth.  

3. rice prep: preheat your oven to 325°F. in your carbon steel pot or dutch oven, heat the olive oil and butter until the butter is melted and stir to combine with oil. add the sliced onions and cook over medium heat until caramelized and soft, about 10 minutes, while stirring.

4. infuse ingredients: add the garlic cloves and cook for about 2 minutes to release aromatics and oils, then add the qidreh spice and salt and cook for 1 minute. 

5. rice combination: add your rinsed basmati rice make sure all the ingredients are well incorporated. add chickpeas at the end and stir in.

6. finalizing the mixture: add the broth to the rice mixture, increase heat to high, and only bring to a boil. after it comes to a boil, turn off the heat and add the lamb chunks to the rice, cover the pot, and cook in the oven for about an hour.
 

when serving, fluff the rice with a fork and serve the dish hot, garnished with fresh cilantro and toasted pine nuts if desired. traditionally, because it's a very communal dish, the contents are transferred onto a large serving platter to make it easier for guests to serve themselves from all sides. this dish pairs beautifully with a simple side of yogurt and a fresh salad for a complete meal.

we hope our products bring a touch of tradition, flavor, and wellness to your table always.

peace, love, and toum,
the shawarmaji family