Meat Maqluba
Chef Noor builds her maqluba the traditional way: lamb simmered with whole spices, layered over tomato, fried eggplant, potato, onion and garlic, topped with a soaked mix of basmati and kabsa rice tinted with turmeric — then flipped in one confident move.
How to Prepare
Boil the lamb with onion, a piece of lemon, mixed spice, black pepper, bay leaves, cardamom and salt until tender; keep the broth.
Soak the basmati and kabsa rice, then drain and season with a pinch of spices, turmeric and salt.
Fry the eggplant and potato slices until golden.
Layer the bottom of the pot with tomato slices, then the onion slices and garlic cloves.
Add the fried eggplant and potato, then the boiled meat.
Spread the seasoned rice on top and pour over enough hot broth to just cover the rice.
Cook on high until it bubbles, then cover and simmer on low until the rice absorbs the broth (about 40 minutes).
Rest for 10 minutes, place the serving platter on top and flip the pot in one confident move. Serve with yogurt or salad.
Let the pot rest before flipping — ten patient minutes help the layers set so the dome comes out whole.