AUTHENTIC PALESTINIAN LAMB MAQLUBA RECIPE (lمقلوبة) ♥️

lamb

🥗Healthier: chicken

💰Cheaper: beef

Chicken is lower in fat, while beef is more affordable.

rice

🥗Healthier: quinoa

💰Cheaper: bulgur

Quinoa is a protein-rich alternative, while bulgur is less expensive.

eggplant

🥗Healthier: zucchini

💰Cheaper: carrots

Zucchini has fewer calories, while carrots are budget-friendly.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs are convenient and last longer.

Slice the eggplant into about 1/4 inch strips and sprinkle with salt on both sides.

Pat the eggplant dry and add to a sheet tray.

Chop the cauliflower into bite-sized pieces, drizzle with olive oil, and toss.

Bake the eggplant and cauliflower until golden brown, broiling at the end for extra crispiness.

Dice one to two yellow onions and sauté in a pot over medium heat until golden brown, adding a sprinkle of adobo for flavor.

Add lamb to the pot and sprinkle with mauba spices.

Cover the lamb with water and cook until tender and almost falling off the bone.

Wash the basmati rice and Egyptian short green rice 3 to 4 times until the water runs clear.

Toast vermicelli noodles until golden brown and toss with the washed rice.

Once the lamb is cooked, remove it from the pot and strain the broth through a fine mesh strainer.

Line the bottom of the pot with parchment paper, add cooked lamb, more mauba spices, cooked veggies, and then add rice and broth, ensuring the broth is about half an inch over the rice.

Cook until all the water is absorbed.

Cover with a large pan and flip to reveal the maqluba.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary