The Poultry Keeper The Independent Forum for Poultry Keepers    FAQ   Search     Register   Log in  Kuzi, Kouzi or Gosi          The Poultry Keeper Forum Index -> Recipes Author Message stephen Site Admin Joined: 13 Apr 2005 Posts: 4970 Location: Billinge, Skåne, Sweden. Posted: Wed Oct 03, 2007 9:06 pm    Post subject: debcat wrote: I wonder how many ways there are to cook lamb I can pass on the recipe for how I've been having it this week which is in the Ramadan tradition. I must say, it's rather delicious! Back to top debcat Moderator Joined: 13 Apr 2005 Posts: 8465 Location: Isle of Lewis Posted: Wed Oct 03, 2007 10:10 pm    Post subject: yes please Back to top milkmaid Joined: 19 Apr 2005 Posts: 6973 Location: isle of lewis Posted: Wed Oct 03, 2007 11:07 pm    Post subject: yep it's the accent yes please as many reciepes for lamb Back to top stephen Site Admin Joined: 13 Apr 2005 Posts: 4970 Location: Billinge, Skåne, Sweden. Posted: Thu Oct 04, 2007 5:46 am    Post subject: debcat wrote: yes please I'll be getting it from one of the guys I'm working with today. It a whole lamb steamed and baked over a bed of rice. It's amazing. Back to top milkmaid Joined: 19 Apr 2005 Posts: 6973 Location: isle of lewis Posted: Thu Oct 04, 2007 7:54 am    Post subject: i've got rice thanks stephen Back to top stephen Site Admin Joined: 13 Apr 2005 Posts: 4970 Location: Billinge, Skåne, Sweden. Posted: Thu Oct 04, 2007 2:45 pm    Post subject: milkmaid wrote: i've got rice thanks stephen I haven't got it yet, but I will hopefully by the end of the day. It's called Kouzi or Gosi (both the same thing), and it's a whole lamb cooked over rice. It's absolutely wonderful. I think I'm having it again tonight In the meantime, here is another worh trying: Lamb Machboos. I've had it a few times this week, too. Last edited by stephen on Thu Oct 04, 2007 3:23 pm; edited 1 time in total Back to top stephen Site Admin Joined: 13 Apr 2005 Posts: 4970 Location: Billinge, Skåne, Sweden. Posted: Thu Oct 04, 2007 3:20 pm    Post subject: Kuzi It's a very special Saudi dish, made often for Ramadan, and also for celebrations, guests of honour, etc. It's served on a huge plate (as you'd have to when it's basically a whole lamb!). There are two ways to cook it, and it seems there are arguments about which is best... I know neither mother, so I can't possibly judge. Version one has chickens stuffed with rice, which are then used to stuff a whole lamb along with more rice. The rice has saffron, pine nuts, dried vine fruits and caramelised onions added. You then sew it up and either spit roast it, or oven bake it until the meat just falls off the lamb. You then cut it open to reveal the stuffings, and serve generously! Version two has the whole lamb stuffed with just the rice, flavoured with the above spices, nuts and fruits. This sits on a bed of more rice in either a taggine-type dish or a large roasting dish covered in foil. As the lamb cooks, the juices go into the rice and flavour it. Cook till incredibly tender, then serve generously. (I know I'm going to regret this, but it sounds suspiciously like this) Back to top Display posts from previous: All Posts1 Day7 Days2 Weeks1 Month3 Months6 Months1 Year Oldest FirstNewest First         The Poultry Keeper Forum Index -> Recipes All times are GMT + 1 Hour Page 1 of 1 Powered by phpBB © 2001, 2005 phpBB Group