Makloubeh (spiced Lamb And Rice Pilaf)

Makloubeh is a traditional Levantine dish that translates to "upside-down" in Arabic. This spiced lamb and rice pilaf is a flavorful one-pot meal that is sure to impress your family and friends.

Makloubeh (spiced Lamb And Rice Pilaf)

Ingredients

  • 2 cups basmati rice
  • 1 pound lamb, cubed
  • 1 large eggplant, sliced
  • 1 large onion, thinly sliced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground turmeric
  • 4 cups chicken or vegetable broth
  • 1/4 cup pine nuts, toasted
  • Fresh parsley for garnish

Instructions

  1. In a large pot, brown the lamb over medium heat. Remove and set aside.
  2. Sauté the onions until translucent, then add the eggplant and cook until softened. Remove and set aside.
  3. Layer the bottom of the pot with the eggplant, then add the lamb on top.
  4. Spread the rice over the lamb and eggplant, then sprinkle with the spices.
  5. Pour the broth over the rice, cover, and simmer for 30 minutes.
  6. Once the rice is cooked, let the pot sit for 10 minutes before carefully flipping it onto a serving platter.
  7. 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 per serving
Protein
25g
Carbohydrates
40g
Fat
20g

Supplies

Large pot Serving platter

Tools

Chef's knife Cutting board Measuring cups and spoons

Serving suggestions

Serve Makloubeh with a side of yogurt and a fresh salad.

Tips & tricks

For a vegetarian version, you can substitute the lamb with chickpeas or cauliflower.

Cost

$25