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Makloubeh
Recipe by Samira El Khafir
Try Samira El Khafir's Makloubeh recipe today!
- Steps
- Ingredients
Steps
- Heat a deep-fryer to 180°C.
- In a large frypan, heat the oil on a medium-high heat. Seal the lamb pieces until golden. Season with 1 teaspoon of allspice, cracked black pepper, cumin and 1-2 teaspoons of salt. Stir until all the pieces are coated.
- Transfer the lamb to a pressure cooker and cover with 4 cups of water. Add the bay leaf, cardamom pods, 1 teaspoon each of salt and allspice.
- Cook with high pressure for 30 minutes.
- Meanwhile, rinse the basmati rice, then set aside to soak in boiling water for 30 minutes.
- Cut the cauliflower into florets. Add to the deep fryer and cook for 3-4 minutes, until golden. Drain onto a paper towel lined tray.
- Peel and dice the carrots, potatoes, and eggplant. Place the diced eggplant in a bowl with 2 teaspoons salt and allow to drain for about 10 minutes.
- Add the carrots to the deep fryer and fry for 2-3 minutes. Drain on paper towel. Add the potatoes and fry for 3-4 minutes, until golden. Drain on paper towel.Pat the eggplant dry and deep-fry for 2-3 minutes, until golden. Drain on paper towel.
- When the pressure cooker has finished, separate the meat from the broth, reserving both. Taste the broth and adjust the seasoning, it should taste quite salty.
- To assemble the Makloubeh, in a 25-27cm diameter non-stick stockpot, melt the ghee. Spread the lamb pieces evenly at the bottom of the pot.
- Layer the eggplant then cauliflower then potatoes and lastly carrots. Using the back of a large spoon, press down between each layer.
- Spread the soaked rice over the vegetables. Press down again.
- Pour the reserved lamb broth over the rice until just covered. Add 1 teaspoon salt and 1 teaspoon allspice.
- Place the stockpot onto a medium heat and bring to a boil. Reduce the heat to low, cover, and simmer for approximately 40 minutes, or until the rice is tender and all the liquid is absorbed. Then turn off the heat and allow to rest for 10 minutes.
- Meanwhile prepare the condiments.
- For the Onion Sumac Salad, combine all the ingredients in a bowl and stir to combine. Transfer to a serving bowl and set aside.
- For the Yoghurt Dip, combine all the ingredients, except the olive oil in a bowl and stir to combine. Season if required and place into a serving bowl. Drizzle with olive oil.
- For the Pickles, slice the onion in half and remove the heart from each side. Finely slice the heart and add to a bowl. Reserve the remaining outer onion for the chilli salsa.
- Slice the turnip into 4cm matchsticks and add to the bowl with the sliced chilli.
- Place the vinegar, water, salt and sugar in a saucepan on a medium heat and bring to a boil.
- Pour over the vegetables and allow to sit for at least 20 minutes. Drain and set aside in a serving bowl.
- For the Chilli Salsa, place all ingredients with the reserved onion in a blender and pulse together until very fine in texture but not pureed. Set aside in a serving bowl.
- When ready to serve, remove the lid from the stockpot with the rice and place a layer of baking paper over the top of the rice. Add a plate that fits snugly inside the pot and press down firmly to compress the rice. Press with force for 20-30 seconds to compress firmly.
- Remove the plate and paper and place a large plate (several centimeters larger than the diameter of the pot) on top of the stockpot. Holding the plate in place, quickly flip the pot over. Lift the pot carefully to reveal the layered Makloubeh.
- Serve hot with lemon juice and yogurt.
