Spiced Lamb, Rice and Chickpeas with Labneh and Pine Nuts

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Spiced Lamb, Rice and Chickpeas with Labneh and Pine Nuts

This is a rather basic dish, that I would probably categorize as Lebanese comfort food. I am sure I am wrong as to its specific origins – but the ingredients point to Arabic cuisine. The cardamom, cinnamon and allspice make it insanely aromatic, and the secret difference-making step in its preparation is the use of butter instead of olive oil. I also add dry spearmint to it. The recipe does NOT call for labneh, but I call for labneh all the time, so there – topped with a generous dollop of it, and -> mmmm.

http://www.foodandwine.com/recipes/spiced-lamb-and-rice-dressing-chickpeas

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