Qidreh

Qidreh (Arabic: قدرة) is a rice and lamb dish in Palestinian cuisine, commonly served at social gatherings like weddings and feasts. The dish is most common in the cities of Hebron, Gaza, and Jerusalem, and is usually topped with toasted nuts. Chickpeas and whole garlic cloves may also be incorporated into the rice.^[1] The dish is traditionally prepared in clay ovens on coals, but regular ovens may also be used; the lamb may also be swapped out for chicken.^[2][3]

Qidreh

A chicken variation of qidreh
Alternative names	Kidra, qidra
Course	Main course
Region or state	Palestine
Associated cuisine	Palestinian cuisine
Serving temperature	Hot
Main ingredients	Rice, lamb or chicken
Variations	Beef or chicken in place of lamb; the addition of chickpeas, garlic cloves, and onions
Media: Qidreh

Origin

The origins of the dish are not agreed upon, but most sources state that it originates from the city of Hebron, although different sources attribute it to different Palestinian families. The time period is also uncertain and sometimes traced back to the time of the Ottoman Empire.^[2][4][5][6]

Name

Qidra (Arabic: قِدرَة, romanized: qidrah) means "pot" or sometimes specifically "clay vessel"; thus, the dish is named after the clay pot in which it is cooked.^[7][2]

The name is sometimes pronounced or written down as idreh in Latin transliteration.^[8][9] Levantine Arabic speakers may sometimes pronounce q (qaf) as a glottal stop.^[10]

Preparation and ingredients

The meat and rice are cooked together in the same pot, and clarified butter is added to the mix. Ingredients may vary between cities, with some cities adding chickpeas, onions, whole garlic cloves, and different spices. The meat is traditionally lamb, but different meats can be used.^[11][2] Using freekeh along with or in place of the rice is common in some regional versions.^[12][13]

Traditionally, the dish is cooked in unglazed clay pots. The pots are prepared at home and then taken to a wood or coal fired communal oven, where the owner of the oven does the cooking, and each clay pot is marked with a name. A Dutch oven on a stove can be used in place of traditional cooking means.^[11][14]

The dish is typically served with thick yogurt and Arab salad.^[6][2]

Popularity

Qidra is a festive dish, as such, it is usually made in large quantities. It is often served during ceremonies like weddings and birth ceremonies (aqiqah), especially on Fridays and during the month of Ramadan, as well as during Eid al-Fitr and Eid al-Adha.^{[2][4][15][6][3]}

Palestinian Christians commonly consume the dish on Christmas.^[16]

Gallery

• 
  Qidreh with lamb meat
• 
  Qidreh with chickpeas

See also

• Maqluba
• Mansaf
• Kabsa
• Mandi
• Quzi
• Biryani