Maglubah Recipe

Maglubah is a traditional Levantine dish made with tender lamb, aromatic rice, and fried vegetables like eggplant and cauliflower. The dish is cooked in layers, then flipped upside down to reveal its beautiful layers of rice and meat. Perfect for family dinners or special occasions, this dish combines savory flavors and a visually stunning presentation.

Maglubah Recipe

A delicious Levantine dish featuring tender meat, fragrant rice, and fried vegetables, all cooked in layers and flipped upside down to reveal a stunning presentation. Perfect for family gatherings.

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Prep Time 30 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 2 hours hrs

Servings: 6

Course: Dinner

Cuisine: Middle Eastern

Calories: 650

Ingredients Equipment Method Notes

Ingredients

  

For the Meat:

• 2-3 lb lamb with bones, cut into pieces
• 1 large onion quartered
• 4 garlic cloves crushed
• 2 tomatoes chopped
• 1 tsp cinnamon
• 1 tsp allspice
• 1 tsp turmeric
• 1 tsp cumin
• 1 tsp black pepper
• Salt to taste
• 6 cups water or lamb broth

For the Rice:

• 2 cups basmati rice rinsed
• 3 cups lamb broth from cooking the meat
• 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 Meat: In a Dutch oven, combine the lamb, onion, garlic, tomatoes, cinnamon, allspice, turmeric, cumin, black pepper, and salt. Add 6 cups of water or broth and bring to a boil. Reduce the heat to a simmer and cook for 1-1.5 hours, or until the meat is tender and cooked through.
2. Prepare the Rice: While the meat is cooking, rinse the basmati 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, sautéing until fragrant. Add the rinsed rice and stir to coat with the ghee and spices.
3. Cook the Rice: Add 3 cups of the lamb broth (from the cooked meat) 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 golden and crispy. Remove from the skillet and set aside on paper towels to drain excess oil.
5. Assemble the Maglubah: Once the meat is cooked, layer the bottom of a large pot with the fried vegetables. Add a layer of rice, then top with the cooked meat. Press everything down gently to ensure the layers are compact and even.
6. Cook the Maglubah: Cover the pot and cook over low heat for 15-20 minutes, allowing the flavors to meld and the rice to become tender. If needed, add more broth or water and cook until the rice is fully cooked.
7. Flip the Maglubah: After the Maglubah is cooked, remove the pot from heat and let it rest for 5 minutes. Place a large serving platter over the pot and carefully flip the pot upside down. Gently lift the pot off to reveal the beautiful layers.
8. Garnish 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, depending on your preference. Some variations include adding pine nuts or almonds into the rice for extra texture.
• Safety Tip: Be careful when frying vegetables, as hot oil can splatter. Also, ensure the Maglubah is flipped gently to avoid breaking the layers.