Palestinian Lamb Maqluba Recipe: How to Prepare Traditional Maqluba with Eggplant

Palestinian Lamb Maqluba Recipe: How to Prepare Traditional Maqluba with Eggplant

Palestinian Maqluba is a popular and traditional main dish in the Levant, originating from Palestine. It's a beloved dish for both adults and children due to its combination of rice and fried vegetables like eggplant or cauliflower. A single serving of Maqluba contains around 640 calories, 29 grams of fat, and 11 grams of saturated fat, making it a hearty meal. The dish also provides high nutritional value, especially from eggplant, which is rich in vitamins and antioxidants that help detoxify the body.

Maqluba is named for the way it is served — after cooking, it is flipped upside down onto a serving plate.

Preparation time: 30 minutes
Cooking time: 1.5 hours
Servings: 4 people

Ingredients for Palestinian Lamb Maqluba with Eggplant:

• 1 kilogram of lamb slices
• 2 cups of rice
• Corn oil (as needed)
• 2 large eggplants, sliced
• 1 large onion, sliced
• 1 teaspoon of ground cardamom
• 1 teaspoon of ground cinnamon
• Salt (to taste)
• 1 teaspoon of black pepper
• 1 teaspoon of turmeric
• 2 medium cinnamon sticks
• 2 bay leaves
• 5 cardamom pods
• 1 celery stalk, chopped
• Pine nuts (or almonds or walnuts) for garnish

Preparation Method for Palestinian Eggplant Maqluba:

1. Preparing the Eggplant: Soak the eggplant slices in salted water for 20 to 30 minutes to remove their bitterness. Afterward, rinse and drain the slices in a colander.

2. Cooking the Lamb: In a large pot, heat some corn oil and sauté the sliced onion until softened. Add the lamb slices and fry for about 5 minutes, flipping until the meat is browned.

3. Boiling the Meat: Add water, bay leaves, cardamom pods, celery, cinnamon sticks, salt, and black pepper to the pot. Cover and boil the lamb for 40 to 50 minutes until fully cooked. Once done, set the lamb aside and strain the broth to use later.

4. Frying the Eggplant: Heat oil in a frying pan and deep-fry the eggplant slices until golden brown. Remove and place them on paper towels to drain excess oil.

5. Layering the Maqluba: In a large pot, layer the lamb slices at the bottom, followed by a layer of fried eggplant slices.

6. Adding the Rice: Rinse the rice and spread it evenly over the eggplant layer. Sprinkle the ground cardamom, turmeric, and ground cinnamon over the rice. Stir gently to mix the spices into the rice without disturbing the layers beneath.

7. Cooking the Maqluba: Pour 2 cups of the reserved lamb broth over the rice. Cover the pot and bring to a boil over medium heat. Once boiling, reduce the heat to low and simmer for 20 to 30 minutes until the rice is fully cooked.

8. Flipping the Maqluba: After the rice is cooked, remove the pot from the heat and let it rest for a few minutes. Carefully flip the pot onto a serving dish, allowing the layers to stay intact.

9. Garnishing: Garnish the Maqluba with toasted pine nuts, almonds, or walnuts, and serve it hot.

Serving Suggestions: Serve the Maqluba with yogurt or a fresh salad on the side for a complete meal.

Enjoy this hearty, flavorful Palestinian dish with your family or guests!