Maghazeleyah – Recipe and Preparation Method

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Maghazeleyah – Recipe and Preparation Method

Maghazeleyah is a type of main dish that can be served at banquets and special occasions. It is known for its delicious taste and numerous benefits, thanks to the protein-rich meat it contains. This dish is filling and is favored by both adults and children.

Although it requires some time for preparation, it is easy to make and does not demand too much effort.

Main Ingredients for Maghazeleyah:



For the Meat:

  • 2 kg of lamb with bones
  • 4 large tomatoes
  • 2 tablespoons of tomato paste
  • ½ cup of ghee (can substitute with oil as per preference)
  • 3 large onions, finely chopped
  • 6 cloves of garlic, minced
  • 1 cup of yogurt
  • 1 teaspoon of ground black pepper
  • 1 tablespoon of ground cumin
  • 1 teaspoon of ground cinnamon
  • 1 teaspoon of ground cloves
  • 1 teaspoon of ground cardamom
  • 1 tablespoon of salt

For the Rice:

  • 6 cups of rice
  • ½ cup of ghee
  • ½ cup of sunflower oil
  • 1 teaspoon of whole cloves
  • 10 whole cardamom pods
  • 1 stick of cinnamon
  • 10 mastic gum pieces
  • ½ teaspoon of saffron
  • 2 tablespoons of salt
  • 3 green chili peppers

For Garnishing:

  • ½ cup of raisins
  • ½ cup of almonds, halved
  • 1 large onion, sliced
  • 1 tablespoon of flour

Preparation Method for Maghazeleyah:

  1. Preparation of Garnish: In a large frying pan, heat sunflower oil over medium heat. Add the raisins and stir until they turn slightly golden. Remove and set aside. Next, toast the almonds for a few seconds until golden. Finally, coat the sliced onions in flour and fry them until golden as well. Set all garnishes aside.

  2. Cooking the Meat: In a deep pot, pour the remaining oil and heat it with ½ cup of ghee over medium heat. Once hot, add the chopped onions and sauté until golden. Then add minced garlic and cook until fragrant. Incorporate the lamb pieces along with black pepper, cumin, cloves, cinnamon, and cardamom, stirring to mix all ingredients well.

  3. Adding Tomatoes: Add chopped tomatoes and tomato paste, allowing the mixture to simmer over low heat for about 7 minutes until slightly thickened. Stir in the yogurt and let it cook for a few minutes. Add enough warm water to cover the meat and bring to a boil. Once boiling, reduce the heat and simmer until the meat is tender.

  4. Preparing the Rice: Rinse the rice several times and soak it in hot water for 15 minutes. In another large pot, heat the ghee and oil. Once melted, add the whole spices (cloves, cinnamon, cardamom, and mastic). Stir for a minute, then add the drained rice, followed by 8 cups of boiling water and salt. Stir briefly and bring to a boil.

  5. Combining: Once boiling, add the cooked lamb in the center of the pot and cover it with the rice. Add saffron and the green chilies, reduce the heat, and cover. Cook on low heat for about 30 minutes until the rice is fully cooked.

  6. Serving: Transfer the maghazeleyah to a serving dish and garnish with nuts, raisins, and fried onions. Serve immediately.

We hope you enjoy preparing and savoring this delicious recipe!

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