Shalbaatu – Lamb and Kohlrabi with Rice

posted on: Aug 4, 2026

By: Habeeb Salloum/Arab America Contributing Writer

According to Damascenes, shalbaatu is nearly two hundred years old – and ‘Tadub feehaa al-baraka’, the blessing infuses it.  Shalbaatu is a nourishing meal with and unique – not too many tasty dishes boast kohlrabi as a main ingredient.

            In the Palestinian village of Az-Zeeb, razed By Israeli forces in 1948, shalbaatu was a popular dish made with eggplant, tomatoes, and bulgar, which Palestinians still prepare.

8 tablespoons butter, divided

3/4 cup blanched slivered almonds

1/2 cup pine nuts

1-pound lean lamb cut into 1/4 -inch cubes

1 teaspoon salt

1 teaspoon black paper

4 teaspoon beef broth powder

2 large kohlrabi, peeled, thinly sliced, cut into small pieces and sprinkle with salt

1 cup finely chopped carrots

2 cups basmati or other long-grain white rice, soaked in hot water for 30 minutes, then drained well

2 1/4 cups boiling water

            In a frying pan on medium-low heat, melt 2 tablespoons butter and saute almond and pine nuts until golden.  Set pan aside and keep warm.

            In a large saucepan on medium heat, melt 4 tablespoons butter and sauté lamb until it begins to brown, 10 to 12 minutes.  Mix in salt, pepper, and broth powder, and sauté for 2 to 3 minutes.  Add kohlrabi and carrots and sauté for 5 minutes.  Stir in rice and sauté for 1 minute.  Add water and remaining 2 tablespoons butter, stir, and bring to a boil.  Reduce heat to medium-low, cover and cook for 12 minutes.  Remove from heat and let sit for 15 minutes.

            Transfer to a serving platter and decorate with toasted nuts, drizzling over any butter left in the pan.

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