Maqlouba

Ingredients

 3-4 large eggplants

 2 cups of rice

 1 bulb of garlic

 ½ tsp cinnamon

 ½ tsp safflower

 ½ tsp black pepper

 ½ tsp salt

 ½ cardamom

 1 tsp seven spices*

 Whole cinnamon, nutmeg, cloves, cardamom, bay leaves, peppercorn

 Almonds

 Pine nuts

 ¼ cup vegetable oil**

 Lamb meat**
Roasting The Eggplants

 1

Peel and cut the eggplant

 2

Wash the eggplant and allow them to dry

 3

Brush the eggplant with olive oil on both sides

 4
 Place the eggplant in the middle rack in oven
Preparing The Meat

 1

Soak the lamb meat in water and vinegar for 30 minutes**

 2

Place the meat in a pot of water

 3

Boil the water with the meat until the fat rises to the top

 4

Drain the fat and wash the meat

 5

Place the meat back in the pot and cover it with fresh water

 6

Add the ground spices to the meat

 7

Place the whole spices in a strainer and place the strainer in the water
with the meat

 8

Keep cooking the meat until it is well-done

Preparing The Rice

 1

Soak rice with salt in warm water for 30 minutes

 2

Wash the rice 2-3 times and then drain the water
 Putting The Meal Together In Layers

 1

First, place meat at the bottom of the pot

 2

Second, place the eggplant over the meat

 3

Third, pour the rice and make sure it’s equal on all sides of the pot

 4

Fourth, pour the water of meat into a strainer over the rice

 5

Place the pot over the stove on high

 6

When the pot boils, lower the heat to low and leave it to cook
Checking On The Maqlouba

 1

To check if the Maqlouba is ready, stick the end of a fork through the
bottom of the pot.

 2

If the end of fork is dry, that means the meal is done.

 3

If the end of fork is not dry, leave it until it’s done.

 4

Heat oil and pour it over the maqlouba**

The Finale
 1

Remove the pot from the stove and leave it for 10-15 minutes to sit

 2

Turn the Maqlouba upside down

 3

Sprinkle roasted almonds and pine nuts

 4

Enjoy!
Notes

 *Seven spices recipe can be found under the spices tab

 **Skip this ingredient or step if you’re making the meal vegetarian/vegan

 Best served with finely chopped salad on the side

tatreez: stitching cuisines http://stitchingcuisines.com/