Palestinian Maklouba with rice, eggplant and lamb

Ingredients

• 500 g Basmati rice (High‑quality rice, washed and drained)
• 500 g Lamb (leg) cut into 3 cm cubes (Can be substituted with boneless chicken)
• 4 pcs Onion (2 large for the broth, 2 large for fried onions, finely chopped or sliced)
• 4 gousses Garlic (Minced)
• 1 c. à café Spices (cumin, coriander, allspice, black pepper, salt) (1 teaspoon of each spice, adjust to taste)
• 1 poignée Fresh herbs (parsley, cilantro) (Added to the broth then removed)
• 1 c. à café Dried mint (For the yogurt sauce)
• 1 cube Bouillon cube (Added to the rice cooking water)
• 2 pcs Tomatoes (Sliced into rounds, seeded)
• 2 pcs Eggplants (Peeled, cut into strips about 1 cm thick, soaked in salted water)
• 150 ml Olive oil (For frying the eggplants and onions)
• 2 c. à soupe Flour (To coat the onions before frying)
• 250 g Plain yogurt (Greek or regular) (Base for the cucumber sauce)
• 1 pcs Lebanese cucumber (Finely grated)
• au goût Salt
• au goût Black pepper

Instructions

1. Wash the rice

   Rinse the basmati rice under cold water until the water runs clear, then drain in a colander.

   Time: PT5M

2. Prepare the lamb broth

   Finely chop 2 onions and 4 garlic cloves. In a heavy‑bottomed pot, brown the lamb pieces over medium heat, add the spices, the chopped garlic and onion, cook for 5 minutes. Add water to cover, the fresh herbs, cover and simmer for 45 minutes.

   Time: PT45M

   Temperature: moyen

3. Partial cooking of the rice

   In another saucepan, bring water to a boil with the bouillon cube and herbs, add the drained rice and cook for half the time indicated on the package (about 10 minutes). Drain and set aside.

   Time: PT10M

   Temperature: ébullition

4. Prepare the eggplants

   Peel the eggplants, cut into strips about 1 cm thick, place in a large bowl of salted water for 10 minutes to remove bitterness, then drain and pat dry on paper towels.

   Time: PT10M

5. Fry the eggplants

   Heat olive oil in a pan over medium‑high heat (≈180°C). Add the strips, cook 5 minutes on one side then 2 minutes on the other until lightly golden. Drain on paper towels.

   Time: PT7M

   Temperature: 180°C

6. Strain the broth

   Remove the meat pieces from the broth, strain the liquid through a fine sieve to remove herbs and impurities. Reserve the flavored broth and the meat.

   Time: PT5M

7. Prepare the yogurt‑cucumber sauce

   Grate the cucumber, lightly squeeze to remove excess water. In a bowl, combine the yogurt, grated cucumber, dried mint, salt, pepper and, if desired, a few fresh mint leaves.

   Time: PT5M

8. Assemble the Maklouba

   In the serving dish, lay a first layer of tomato rounds, lightly salt. Add the lamb meat, then a layer of fried eggplant. Spread the half‑cooked rice evenly, smooth the surface. Pour three ladles of hot broth, then repeat with a second layer of eggplant, the remaining rice and the remaining broth. Lightly salt everything.

   Time: PT10M

9. Final cooking

   Cover the dish with a tight‑fitting lid and cook over medium heat for 20 minutes, until the rice absorbs all the broth.

   Time: PT20M

   Temperature: 150°C

10. Prepare the fried onions

    Peel the remaining 2 onions, cut into thin strips, lightly coat with flour. Heat olive oil in a pan over high heat (≈180°C) and fry the onions until golden and crispy, stirring occasionally. Drain on paper towels.

    Time: PT10M

    Temperature: 180°C

11. Rest before flipping

    Let the covered dish rest for 10 minutes off the heat so the layers set.

    Time: PT10M

12. Flip and serve

    Place a large plate or serving platter on top of the Maklouba, tap the pot lightly, then flip in one swift motion. Garnish with the fried onions, a few parsley or cilantro leaves and serve with the yogurt‑cucumber sauce.

    Time: PT5M

Nutrition Facts

Calories

550

Protein

25 g

Carbohydrates

70 g

Fat

15 g

Fiber

5 g