Name: Lahmé Meshwiyé
Yield: 4-5
Ingredients: For the lahmé meshwiyé; 1kg/2lb lamb or beef rump; 4 tbsp olive oil; 1 tbsp apple cider vinegar; 1 tbsp plain full-fat yoghurt; ½ tbsp pepper paste or tomato paste; 1 tbsp Baharat (Lebanese seven-spice); 1 tbsp sumac; 1 tsp fine sea salt, or to taste; ½ tsp freshly ground black pepper; For the téblé salad; 2 large red onions, finely sliced; 1 large bunch fresh flat-leaf parsley, finely chopped; ¼ bunch fresh mint, leaves picked; 2 tsp sumac; ½ tsp fine sea salt, or to taste; 1 tbsp extra virgin olive oil; Juice of 1 lemon

VMG Recipes