Makloubeh (lamb And Rice Pilaf)
Makloubeh, which translates to "upside-down" in Arabic, is a traditional Lebanese dish that features layers of tender lamb, fragrant rice, and a variety of vegetables. This flavorful one-pot meal is perfect for sharing with family and friends.
Ingredients
- 1 1/2 lbs lamb, cut into chunks
- 2 cups basmati rice
- 1 large eggplant, sliced
- 2 large onions, sliced
- 4 tomatoes, sliced
- 1/2 cup pine nuts
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground turmeric
- 4 cups chicken or vegetable broth
- Salt and pepper to taste
- Vegetable oil for frying
Instructions
- Season the lamb with salt, pepper, and the ground spices. In a large pot, brown the lamb in some vegetable oil over medium heat. Remove the lamb and set aside.
- In the same pot, add more oil if needed and fry the eggplant slices until golden. Remove and set aside.
- Fry the onions until caramelized, then remove and set aside.
- In the same pot, layer the tomatoes on the bottom, then add the lamb, followed by the eggplant and onions.
- Spread the rice evenly over the top, then pour the broth over everything. Bring to a boil, then reduce the heat, cover, and simmer for 30 minutes.
- While the pot is still hot, carefully invert it onto a large serving platter, allowing the rice to form a beautiful dome on top.
- Toast the pine nuts in a dry pan until golden, then sprinkle over the makloubeh 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
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 30g
- Fat
- 12g
Supplies
Large pot Serving platter
Tools
Knife Cutting board Frying pan
Serving suggestions
Serve the makloubeh with a side of yogurt or a fresh salad for a complete meal.
Tips & tricks
Be careful when inverting the pot to ensure the rice dome stays intact. Enjoy the layers of flavor in this classic Lebanese dish!
Cost
$25