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Middle Eastern Recipes >  Soups & Stews >  Leksour >

 

Leksour

Mauritanian lamb stew with pancakes

 

Pancakes for Leksour:

• 2 C wheat flour

• 1 C millet flour

• 5 pinches salt

• 1-1/2 C water (to blend; use more or less as necessary)

Stew for Leksour:

• 2 LBS lamb, cut into bite-sized pieces

• 1 LB carrots, chopped

• 4 tomatoes, chopped

• 1 LB potatoes, peeled & chopped

• 2 green or red bell peppers, cored & chopped

• 8 C water

• 1 bay leaf

• Salt & black pepper to taste

• Vegetable oil

In a bowl, combine wheat and millet flours with salt. Add 1-1/2 cups of water; beat until batter is smooth. Set aside for about thirty minutes. Heat a little vegetable oil in a large skillet. Add lamb pieces; cook until browned, stirring occasionally. Add chopped vegetables; mix well. Pour in eight cups of water. Bring to a boil. Reduce to a simmer; cover and cook for about sixty minutes. Heat a shallow skillet with oil. Add a ladle-sized portion of batter; spread to form a smooth pancake. Brown both sides, flipping once. Repeat with remaining batter. On plates, arrange four pancakes per portion; spoon stew on top. Serve warm.

 

Similar Recipes:

• Bangaou (Chadian lamb stew)

• Basque Lamb Stew

• Bonava (Mauritanian lamb stew)

• Irish Lamb Stew

• Jingisukan (Genghis Khan Stew)

• Kharcho (Russian Lamb Soup)

• Stewed Mutton (Medieval)

• Thareed Laham (Emirian lamb stew with flatbread)

• Tharid (Qatari lamb & chickpea stew)

Related Link:

Food Fare Culinary Collection: Arabic Cookery

 

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