Also known as Makloobeh, Maklouba, Maaluba , Magluba , Мaqlouba, Мakloubeh or Maklube
Arabian rice with lamb meat and vegetables
500 g long-grain rice
5-6 tablespoons sunflower oil
500-600 g lamb meat
1 onion (head)
1 small cauliflower head
2 small eggplants
750 ml lamb or chicken broth
1-2 bay leaves
1 teaspoon allspice
1 teaspoon salt
½ teaspoon ground coriander
½ teaspoon cinnamon
½ teaspoon ground cardamom
a handful of pine nuts
cherry tomatoes for decoration (optional)
Wash and dry the eggplants. Cut them into slices and spread sunflower oil onto them from each side. You can use a pastry brush for this. Roast them using a grill pan from both sides or in the oven until they brown. Take them out and place them onto a sheet of kitchen paper to remove any excess oil.
Wash the cauliflower and break it down into florets. Drizzle a bit of cooking oil onto them and cook in a pre-heated oven for about 30 minutes or fry them in a pan with sunflower oil until they brown from all sides. Place them onto the kitchen paper.
Peel and cut the onion into small pieces. Fry them until the onion softens. Remove it from the pan and put the lamb meat in the same pan. Before cooking the meat should be rinsed, dried and finely cut. Season with salt and black pepper and cook until it browns.
Cut the tomatoes into 1 cm-thick circles.
Grease the sides and the bottom of a heavy-bottomed with sunflower oil. Place the tomato circles onto the bottom. Season with salt.
Wash the rice in a sieve or a colander and leave it in water for 30 minutes.
Put the lamb meat onto the tomatoes and press on it using a spoon.
Follow up with a layer of the fried onion.
Then a layer of eggplants.
Then a layer of the cooked cauliflower. Season with salt again.
Follow up with the rice. Press onto it with a spoon to make it smooth. Place the bay leaves.
Pour the broth in a small saucepan or casserole. Add the allspice, cinnamon, coriander, cardamom, a teaspoon of salt and a little black pepper. Bring the broth to a boil and stir until the salt melts. Pour it carefully onto the rice.
Cook over high heat for about 3-5 minutes and them lower the heat (in my case down to the 4th out of 9 possible heat levels) and cook under a lid for about 35-40 minutes without stirring and without removing the lid until the rice absorbs the whole liquid. Remove from the heat and leave it to rest for another 10 minutes without removing the lid. Remove it after 10 minutes and place a big plate that you will be using for serving in its place. Turn the pot upside down onto the plate and carefully remove it. Sprinkle the dish with finely cut parsley and pine nuts (toasted in a dry pan). Serve the dish warm.