Moazat Bil Halyoon - Asparagus, leeks and carrots with lamb chunks


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This old Damascene dish which few people know about has gone extinct since the 1920s after the farming of Asparagus came to a halt in the outskirts of Damascus.  It was my grandfather's favourite and the recipe was moved along two generations and we are reviving here at Sakbeh.

Fresh asparagus is cooked with leeks and carrots in a hearty lamb stock infused with our Aleppo seven spice mix with lamb shank chunks.  Served with your choice of vermicelli rice or bulgur. Comes with a lemon wedge for that essential squeeze.