Al-Qidra al-Khaliliyyah – Traditional Hebron Dish

Al-Qidra al-Khaliliyyah – Traditional Hebron Dish

Qidra al-Khaliliyyah is one of the most iconic dishes of Palestinian cuisine, particularly associated with the city of Hebron. It is a meal that the people of Hebron cherish as part of their cultural heritage, passed down from generation to generation.

This rich and hearty dish is prepared for many occasions—whether weddings, funerals, holidays, or during the holy month of Ramadan. Known for its strong, warming flavors, it gives the body a great deal of energy thanks to its blend of rice, lamb, chickpeas, and spices.

Traditionally, Qidra is more popular in the summer months and is often cooked over wood fire, which gives it its distinctive flavor and aroma.

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Ingredients (Serves 7)

 

• 1 cup pine nuts

• Roasted peanuts (for garnish)

• 1 cup carrots, chopped

• 1.5 kg rice

• A small handful of parsley (for garnish)

• 1 cup soaked chickpeas

• 1 vegetable stock cube

• 3 bay leaves

• 7 cardamom pods

• ½ tsp cumin

• 1 tsp paprika

• ½ tsp red chili powder

• 1 tsp onion powder

• 1 tsp garlic powder

• 1 tsp mixed spices

• 1 tsp cinnamon

• 1 tsp black pepper

• 1 tbsp turmeric

• 1 tsp safflower (or substitute with turmeric if unavailable)

• 2 garlic cloves

• 2 large onions, sliced

• 3 kg lamb, cut into medium pieces

• Cooking oil

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Preparation

1. Cook the lamb:
   Heat oil in a large pot. Add the lamb pieces and all the spices (except salt). Sauté for about 5 minutes, stirring to coat the meat well.

2. Add chickpeas and aromatics:
   Add the chickpeas, half of the sliced onions, and the garlic. Stir briefly, then pour in enough water to cover the meat. Bring to a boil, cover, and simmer gently for about 1.5 hours until the lamb is tender.

3. Add remaining onions and season:
   Add the rest of the onions, garlic, and salt. Cook for another 5 minutes.

4. Cook the rice:
   Drain the rice and add it to the pot. Let it cook in the broth with the meat and spices until the rice is done. Lower the heat to ensure the flavors are absorbed and the dish is fully cooked.

5. Serve and garnish:
   Transfer the Qidra to a large serving tray, garnish with pine nuts, roasted peanuts, and parsley.