Maklouba (bahraini Lamb And Eggplant Stew)
Maklouba is a traditional Bahraini dish that translates to "upside-down" in Arabic, referring to the method of flipping the pot over to reveal the layers of rice, lamb, and eggplant. This flavorful stew is a popular choice for family gatherings and special occasions.
Ingredients
- 1 lb lamb, cut into chunks
- 2 eggplants, sliced
- 2 cups basmati rice
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1/4 tsp cinnamon
- 4 cups chicken or vegetable broth
- 1/4 cup toasted pine nuts
- Fresh parsley for garnish
- Salt and pepper to taste
Instructions
- In a large pot, brown the lamb over medium heat. Remove and set aside.
- In the same pot, sauté the onion and garlic until softened. Add the spices and cook for another minute.
- Layer the eggplant slices on top of the onion mixture, then add the browned lamb on top of the eggplant.
- Pour the rice over the lamb and eggplant, then add the broth. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes.
- Once the rice is cooked, let the pot sit for 5 minutes, then carefully flip it onto a serving platter.
- Garnish with toasted pine nuts and fresh parsley before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 450
- Carbohydrates
- 35g
- Protein
- 25g
- Fat
- 20g
Supplies
Large pot Serving platter
Tools
Knife Cutting board Measuring cups and spoons
Serving suggestions
Serve Maklouba with a side of yogurt and a fresh salad.
Tips & tricks
For a vegetarian version, you can substitute the lamb with chickpeas or mixed vegetables.
Cost
$20