During a rare trip to Berkat Madinah, a Middle Eastern grocer, I bought a jar of Chef Ammar’s haneeth spice. We love the haneeth served at Half Moon, our favorite Arab restaurant, so I figured I’d try making it on my own. However recipes I found online were very different from what I thought haneeth looks like, because most are roasted in the oven, instead of being nicely baked in aluminium foil pouches.
The jar of spices has been sitting in the larder for a while now, so when I had the family over for dinner recently I made lamb and chicken haneeth. The chicken turned out really well, however I really had to experiment with the lamb recipe, because most require hours of roasting in the oven and I really couldn’t be bothered with that. I expect to keep improving on this recipe, but for my first try I cooked the meat in the pressure cooker first, before transferring to the oven. Flavor wise I think it was good, but I think the rice could be better. Will keep tweaking this until I get it right.