Traditional Lamb Maqluba Recipe

Lamb Maqluba is a traditional Palestinian dish made with tender lamb, fragrant rice, and fried vegetables like eggplant and cauliflower. The dish is cooked in layers and flipped upside down to reveal the savory layers, with a crispy rice crust at the bottom. It’s a flavorful, comforting meal perfect for family dinners and special occasions.

Traditional Lamb Maqluba

A flavorful Palestinian dish featuring tender lamb, seasoned rice, and fried vegetables like eggplant and cauliflower. Perfect for special occasions, it’s served upside down to reveal its beautiful layers.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 55 minutes mins

Servings: 6

Course: Main Course

Cuisine: Middle Eastern

Calories: 600

Ingredients Equipment Method Notes

Ingredients

  

For the Lamb:

• 2-3 lb lamb shoulder or shank bone-in, cut into chunks
• 1 large onion quartered
• 4 garlic cloves crushed
• 2 large tomatoes chopped
• 1 tsp cinnamon
• 1 tsp allspice
• 1 tsp cumin
• 1 tsp turmeric
• Salt and pepper to taste
• 6 cups water or lamb broth

For the Rice:

• 2 cups long-grain rice rinsed
• 3 cups lamb broth from cooking the lamb
• 1 tbsp ghee or olive oil
• 1 tsp ground cinnamon
• 1 tsp ground cumin
• Salt to taste

For the Vegetables:

• 1 medium eggplant sliced into rounds
• 1 cup cauliflower florets
• 2 large carrots sliced into rounds
• 1/2 cup ghee or olive oil for frying

For the Garnish:

• 1/4 cup slivered almonds
• 1/4 cup pine nuts
• Fresh parsley optional for garnish

Equipment

• Dutch oven
• Skillet (for frying vegetables)
• Measuring cups and spoons
• Knife and cutting board
• Large serving platter (for flipping)

Method

 

1. Cook the Lamb: In a Dutch oven, combine the lamb, onion, garlic, tomatoes, cinnamon, allspice, cumin, turmeric, salt, and pepper. Add 6 cups of water or lamb broth and bring to a boil. Reduce the heat to a simmer and cook for 1-1.5 hours, until the lamb is tender and cooked through.
2. Prepare the Rice: While the lamb is cooking, rinse the rice under cold water until the water runs clear. In a separate large pot, heat 1 tbsp of ghee or olive oil over medium heat. Add the cinnamon and cumin, and sauté until fragrant. Add the rice and stir to coat with the oil and spices.
3. Cook the Rice: Add 3 cups of lamb broth (from the lamb) to the rice and bring to a boil. Once boiling, reduce the heat, cover the pot, and let the rice simmer for 15-20 minutes, or until the rice is cooked and all the liquid is absorbed.
4. Fry the Vegetables: In a skillet, heat 1/2 cup of ghee or olive oil over medium heat. Fry the eggplant, cauliflower, and carrots in batches until they are golden and crispy. Remove from the skillet and set aside on paper towels to drain excess oil.
5. Assemble the Maqluba: Once the lamb is cooked, layer the bottom of a large pot with the fried vegetables. Add a layer of rice, then top with the lamb. Press everything down gently to ensure the layers are compact.
6. Cook the Maqluba: Cover the pot and cook over low heat for 15-20 minutes, allowing the flavors to meld together. If the rice is not fully cooked, add a little more broth or water and cook until tender.
7. Flip the Maqluba: Once the Maqluba is cooked, remove it from the heat and let it rest for 5 minutes. Place a large serving platter over the pot and carefully flip it upside down. Gently lift the pot off, revealing the beautiful layers.
8. Garnish the Maqluba with fried almonds, pine nuts, and fresh parsley. Serve hot and enjoy.

Notes

• Storage: Leftovers can be stored in the fridge for up to 3 days.
• Reheating: Reheat on the stovetop with a little added broth or water to keep the rice moist.
• Variations: You can use chicken instead of lamb for a lighter version, though the flavor will be different.
• Safety Tip: Be cautious when frying the vegetables as hot oil can splatter. Also, ensure that the Maqluba is flipped gently to avoid breaking the layers.