Rice with Mutton and Chickpeas

This kidreh dish is a variation on the Bethlehem version and is very popular in the Ramallah and Birzeit areas as well as in coastal Gaza where cumin, much more freely used, imparts a warm and slightly smoky flavour to the bland chickpeas. The cooking process is just like that used for Western-style casseroles, where all the ingredients are cooked in the same pan. The best way to serve this dish is with plain yoghurt on the side. It is quite a treat.