Makluba

Ingredients

Scaled for your household (6 portions) · original serves 6

• Boneless lamb shank905 g
  Exact physical mass conversion to grams; original source mass retained in source_text.
• Eggplant2
• White rice2 US cup
  US customary volume preserved. No food-density conversion to grams is assumed.
• Brown onion1
• Ground allspice2 US tsp
  US customary volume preserved. No food-density conversion to grams is assumed.
• Black pepper1 US tsp
  US customary volume preserved. No food-density conversion to grams is assumed.
• Ground cardamom2 US tsp
  US customary volume preserved. No food-density conversion to grams is assumed.
• Bay leaves2 leaf
• Saltto taste
  Publisher/method gives no numeric amount; retain as needed without inventing quantity.
• Vegetable oil1 US tbsp + to taste
  Original recipe breakdown · used in multiple steps

  • Method specifies 1 tablespoon for browning — US customary volume preserved. No food-density conversion to grams is assumed.
  • Additional vegetable oil for eggplant frying, source amount unspecified — Publisher/method gives no numeric amount; retain as needed without inventing quantity.
• Water1.5 L
• Yoghurt (optional)to taste
  Publisher/method gives no numeric amount; retain as needed without inventing quantity.
• Prepared Arabic salad (optional)to taste
  Publisher/method gives no numeric amount; retain as needed without inventing quantity.

Method

1. 1

   Brown sliced onion and lamb in the measured oil. Add spices, bay, salt and water. Cover and simmer for 1½–2 hours; use the longer route until tender.

2. 2

   Fry eggplant strips in extra oil until golden and drain. Line a pot with them, then add meat, 1 litre of the obtained broth and rice. Season.

3. 3

   Bring to a boil; cover and simmer low for about 25 minutes until rice is cooked. Cool for 15 minutes, then carefully invert onto a platter. Serve with optional yoghurt or salad.