Kabbar w Riz - Capers with lamb shank cubes and rice
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Capers are virtually nonexistent in Levantine cuisine although they grow quite extensively in the Homs and Aleppo countryside where they are mostly exported.
Only in Aleppo are capers cooked and served as part of a traditional dish. This dish was developed amongst the elite families of Aleppo in the 1940s incorporating French culinary influences during the French colonisation era with the addition of mustard in the cooking process.
Capers are cooked in a hearty lamb stock infused with our Aleppo seven spice mix and dijon mustard. Served with your choice of vermicelli rice or bulgur. Lemon wedge is added for that essential squeeze.
An original dish and a must if you enjoy capers!