Maqloobeh with Eggplant and lamb

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A traditional Palestinian dish, renown as "Upside down", made with Eggplant, Cauliflower, or vegetables.


The Lamb

Step by Step method

  1. Heat the oil in a non-stick frying pan over medium heat.
  2. Add Eggplant and fry until it becomes golden.
  3. Drain on a piece of kitchen paper to absorb the oil.
  4. Wash the meat. 
  5. Add the meat in a saucepan over a high heat. And Add water.
  6. Get rid of Impurities when appear on top.
  7. Add  laurel, cinnamon, cardamom, and salt.
  8. Cook on low heat for 40 minutes.
  9. Wash the rice several times. Set aside. 
  10. Strain broth. Set aside.
  11. In the bottom of a pan, place the meat, eggplants, and rice, in order.
  12. Pour the broth gently. 
  13. Cook over a low heat for 20 minutes.
  14. Fry the pine nuts using the ghee. Set aside
  15. Fry the minced meat in the remaining ghee. Set aside.
  16. When the rice is cooked, turn off the heat. 
  17. Cover the pan with the serving platter. 
  18. Using your two hands, flip the pan with platter so the platter will be in the bottom and covered by the pan". 
  19. Remove the pan gently. 
  20. Sprinkle pine nuts and minced meet on top. 
  21. Serve with yogurt or vegetable salad.