The idea to combine these two dishes is a gift that keeps on giving. I make a large batch because not only do I get several meals for a few days - but I freeze some to enjoy another time. I love to eat it like a bowl of stew garnished with lots of fresh herbs and a little shaved parmesan cheese, and because I make it with Middle Eastern spices, it’s the best side dish for serving alongside lamb Merguez sausages or any other lamb dishes.

Share: