Hijazi Mqalqal gets its name from the Arabic word for 'rattling'—the sound lamb makes dancing in hot oil.
Hijazi Mqalqal
Dive into the savory delight of Hijazi Mqalqal, a mouthwatering fried meat dish hailing from the heart of the Arab world. Infused with aromatic cumin and tender chunks of marinated meat, each bite transports you to a realm of rich flavors and satisfying crunch. Perfect for sharing or savoring solo, this dish is a must-try for any culinary adventurer!
The Story
This Hijazi stunner emerged from Mecca's ancient spice routes when Bedouin nomads met Ottoman Turkish traders in the 1600s—Turkish pilaf techniques crashed into Arabian desert cooking, creating a lamb dish that's basically the Middle Eastern answer to Mexican carnitas, where high-heat searing meets low-slow braising in one magnificent pan that'll make your kitchen smell like a proper Jeddah souk.
Regional Twist
In Taif's mountain villages, they substitute the regular tomatoes with tiny Taif rose tomatoes and add dried lime powder alongside the cumin, creating a floral-tart complexity that transforms this desert classic.
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Nutrition (per serving)
Calories
450
Protein
28g
Carbs
42g
Fat
15g
📝 Ingredients
Shopping List
- 1 kg lamb
- 3 spicy chilies
- 3 tomatoes
Pantry Items
Amounts also listed in instructions below
- cumin powder (to taste)
- garlic (to taste)
- garlic powder (to taste)
- onion (to taste)
- salt & pepper (to taste)
👨🍳 Instructions
- 1
Start by dicing the onion, garlic, chilies, and tomatoes.
- 2
In a pan, render some lamb fat or add a tiny drizzle of oil. Add the onion and let it wilt.
- 3
Add the lamb and sear it on high heat until it takes on some color.
- 4
Add the garlic, chilies, salt, pepper, garlic powder, and cumin powder.
- 5
Let them sizzle on high for a couple of minutes. If the pan is too dry, add a splash of water, cover, and cook on low heat for 30 minutes.
- 6
Once ready, the sauce should be thick and the meat tender. Garnish with fresh chilies and serve with bread or rice and a squeeze of lemon.
💡 Pro Tips
- ✓Sear lamb pieces in batches without overcrowding to maintain pan temperature above 300°F, ensuring proper Maillard reaction and caramelization instead of steaming.technique300°F+ pan temperature
- ✓Bloom cumin powder in the hot rendered fat for 30-45 seconds before adding liquid to activate volatile oils and prevent raw spice flavor.timing30-45 seconds
- ✓Use lamb shoulder or leg meat with 15-20% fat content rather than lean cuts, as the intramuscular fat renders during the 30-minute braise to create the characteristic thick sauce.ingredient15-20% fat content
- ✓Add tomatoes after initial searing to prevent their acidity from toughening the lamb proteins during the high-heat browning phase.timing
- ✓Maintain braising liquid at barely a simmer (185-200°F) during the covered cooking phase to break down collagen into gelatin without making meat fibers tough.technique185-200°F
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