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.

Maklouba (bahraini Lamb And Eggplant Stew)

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

  1. In a large pot, brown the lamb over medium heat. Remove and set aside.
  2. In the same pot, sauté the onion and garlic until softened. Add the spices and cook for another minute.
  3. Layer the eggplant slices on top of the onion mixture, then add the browned lamb on top of the eggplant.
  4. 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.
  5. Once the rice is cooked, let the pot sit for 5 minutes, then carefully flip it onto a serving platter.
  6. 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