Quzi rigag. Image Credit: Supplied picture

Quzi Rigag (Ghoo-zi Ri-gaag)

Serves 4


Hashwa (stuffing)

3 cups yellow split chickpeas

5 pcs cinnamon bark

½ tsp ground cinnamon

½ tbsp ground turmeric

3 Onions

½ tsp salt

½ cup sultanas

½ cup whole blanched almonds

5 whole cardamom pods

4 whole cloves

½ cup whole unsalted raw cashews


1 small lamb (3-4kg)

Salt to taste

15g ground turmeric

3 ½ tbsp bezar

250 ml vinegar

1 tsp saffron

¼ cup ghee

25 g garlic cloves

25 g green chili

25 g ginger

10 pieces of ragag bread



1. Boil the chickpeas for 10 minutes, add ½ tsp of salt and ¼ tbsp of turmeric, strain from the water, and set aside.

2. Slice the onions and fry in oil until brown. Add the rest of the turmeric, the cinnamon bark, ground cinnamon, cardamom and cloves and continue frying until all are brown.

3. Add the chickpeas, sultanas, almonds and cashew nuts and fry gently. Cover and cook for seven to 10 minutes on low heat. 


1. Marinate the whole lamb with salt and turmeric and leave to rest for 30 minutes.

2. Blend the garlic with the ginger, chilli and vinegar. Season to taste with bezar and salt; rub the mixture into the meat, inside and out. Leave once again to rest for 30 minutes.

3. Fill the lamb with the stuffing. Sprinkle saffron on top of the lamb. Put on a braising tray and braise in the oven for 3 hours.

4. Remove the lamb from the braising tray and place in a large, round ceramic dish lined with rigag bread and cover with more bread. Spoon some of the natural gravy and ghee over the rigag bread until moderately soaked.

5. Serve immediately. 

Emirati food glossary

Bezar is a local blend of spices used in traditional Emirati cooking.

Ragag bread is a very thin hand-made bread, with dough made from flour, water and salt,

Where would I buy them? Both are available in local supermarkets and bakeries and Deira spice market.