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Kulon ma'-Bun'wra

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Dish
Cuisine: Modern
Servings: 2 people
Calories: 2280kcal
Author: Boris


  • 2 lamb chops 1/2-3/4 pound each
  • 4 tbsp advieh
  • 2 plum tomatoes
  • 2 tsp panch phoron
  • 1 tsp gray salt


  • Lay out a piece of plastic wrap large enough for 1 lamb chop. Generously coat each side of the chop with 1 tablespoon of advieh, gently rubbing or pressing the advieh into the meat.
  • Wrap the lamb chop as tightly as possible (squeeze the air out). Repeat this process for each lamb chop, and allow them to sit at room temperature for 20 minutes.
  • Meanwhile, dice the plum tomatoes into 1/4-inch pieces.
  • Mix diced tomato with panch phoron.
  • Lay out a piece of foil (three times the length of the lamb chop). Lay out the lamb chop in the middle and evenly distribute half of the tomatoes around it.
  • Wrap the lamb and tomatoes tightly, creating a kind of "pouch". Repeat this process for the other lamb chop using the remaining tomatoes.
  • Preheat a frying pan over high heat for 8 minutes. Place the "pouch" in the frying pan and cook over high heat for 4 minutes. Flip it and cook another 4 minutes.
  • Use gray salt to taste, sprinkling some over your food when served.


Use your imagination -- instead of lamb, one could use veal, pork, or whatever protein you like. The tomato could be red peppers, or a blend of vegetables that roast well, such as squash, potatoes, or carrots. Have fun!