Recipes

Lahma-gene

Tamarind Sauce - Original

Lahamagene

30 minServes 4

1. 1Mix 1 pound ground beef with
   8 oz tomato paste,
   8 oz tomato sauce,
   2 oz lemon juice,
   4 oz Sophia Gourmet tamarind sauce,
   1 tsp salt,
   1 medium diced onion,
   1 cup sugar, and
   1 tsp black pepper.
2. 2Let the mixture rest for 5 minutes to allow flavors to meld.
3. 3Smear the beef mixture generously onto dough or pita bread.
4. 4Bake at 375°F for about 30 minutes until the edges are golden and the filling is cooked through.

Tamarind Sauce - Original

Tamarind-glazed roast cauliflower

45 minServes 4

1. 1Break a whole cauliflower into large florets and toss with olive oil, salt and cumin.
2. 2Roast at 220°C for 25 minutes until the edges char.
3. 3Whisk 4 tbsp tamarind sauce and brush over the hot florets.
4. 4Return to the oven for 8 minutes, then finish with parsley, toasted almonds and a squeeze of lemon.

Tamarind Sauce - Original

Tamarind lamb kofta skewers

35 minServes 4

1. 1Mix 600 g minced lamb with grated onion, chopped mint, allspice and salt; rest 20 minutes.
2. 2Shape around skewers and grill over high heat for 3 minutes a side.
3. 3Brush generously with Tamarind Sauce in the last minute so it caramelises without burning.
4. 4Serve over flatbread with sumac onions and fresh pomegranate seeds.

Mechshe Sauce - Original

Kibbeh Cherry

20 minServes 4

1. 1Sautee 1 large onion chopped.
2. 212-15 Kibbeh (meat balls)
3. 38 oz. of Dry Red Wine.
4. 416 oz can of pitted cherries.
5. 516 oz. Sophia Gourmet Mechshe Sauce.
6. 6Cook on medium heat for 45 minutes.