This is one of our top picks in the selection of Suhoor dishes at The Daily! Check out the recipe to try it yourself.

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SERVES 6 – 8 (12 – 16 sliders)

PREP TIME (15 minutes)                                COOK TIME (2 ½ hour)

INGREDIENTS

  • 800 g lamb rump
  • 800 g yoghurt
  • ½ tblsp tomato paste
  • ½ tblsp chili paste (Middle Eastern paste)
  • ½ tblsp black pepper
  • 1 tblsp ground cardamom
  • 1 tblsp ground nutmeg
  • ½ tblsp cinnamon
  • ½ tblsp paprika
  • 100 ml vinegar
  • 300 ml water
  • 12 – 16 small burger buns (number depends on how much meat one likes)

Sauce

  • 200 g yoghurt
  • 1 cucumber (seeded finely chopped)
  • 1 clove garlic (finely chopped)
  • ½ tblsp dry mint

Method

  1. Marinate the lamb overnight in a large pot
  2. Cook the lamb in the pot on medium heat for 2 hours or until meat is tender
  3. Remove meat from pot and let cool. When cool shred the meat and keep aside
  4. Reserve about 2 cups of the cooking liquid.
  5. For the sauce mix together all ingredients
  6. Cut the burger buns in half and butter inside. Toast in a pan or in a toaster oven till brown
  7. In a pan reheat the shredded lamb with a little of the cooking liquid
  8. Put lamb on bun and top with yoghurt mix