Makloubeh is a traditional Palestinian dish that consists of meat, rice and fried vegetables placed in a pot, which is then flipped upside down when served – hence the name makloubeh, which translates literally as ‘upside down’.
We often make this dish for important events, such as Eid, Ramadan and family birthdays as it is a labour of love. The cinnamon in the rice really makes this dish stand out. It’s absolutely worth the effort involved and a real showstopper dish. So why not serve this amazing Lamb Makloubeh to your guests this Eid Al Adha because good food and good company will definitely make your day!
- Cuisine: Palestinian
- Recipe Type: Main
- Difficulty: Medium
- Preparation Time: 10 mins
- Cooking Time: 43 mins
- Serves: 8
- 1 kg lamb shoulder, cubed
- 2 onions, quartered
- 450 ml vegetable oil
- 3 aubergines, peeled in stripes, leaving some skin intact, then sliced into 3cm rings
- 750 g Egyptian rice (or pudding or basmati rice)
- 3 tsp ground cinnamon
- 2 tsp black pepper
- 3 tsp sea salt, plus extra for seasoning
- 2 tbsp olive oil
- 2 large buffalo tomatoes, sliced
- 1 tbsp chopped parsley
- 150 g whole skinned, blanched and toasted almonds
- 150 g thick Greek yogurt, to serve
- Put the lamb and onions in a saucepan, cover with water without stirring and then bring to the boil. Reduce the heat and simmer for one hour, covered with a lid. Remove any scum that appears on the surface and keep doing this until no more scum appears. Once the meat is cooked, remove it from the water but keep the water in the pan.
- Heat the vegetable oil in a separate pan and shallow fry the aubergine for three minutes on each side, then drain on kitchen paper and season with salt. Tip the rice into a bowl, adding the cinnamon, pepper, salt and olive oil and mix well.
- Arrange the tomatoes in the base of a deep pan. Scatter a handful of rice over the tomatoes, layer half the lamb on top, followed by half the aubergine and then top with rice. Repeat this layering again, finishing with a layer of rice.
- Cover with the reserved lamb cooking water to about 3cm (1¼ inch) over the top and cover with a lid. Add a litt le more water if you don’t have enough cooking water. Simmer over a medium-low heat for 30-40 minutes without stirring at all as you want the rice to be tipped out in one piece once cooked, like a cake.
- Leave to cool slightly, then place a plate bigger than the pan on top and carefully turn it over to turn out the makloubeh. Sprinkle with the parsley, toasted nuts and serve with yogurt.
Originally published by: www.lovefood.com