levantine · lunch
Lamb maqluba
The dramatic upside-down rice dish of Palestine and Jordan: layered lamb, fried potato discs and basmati rice cooked together, then flipped onto the platter to reveal an architectural cake of meat and grains.
- Prep
- 30 min
- Cook
- 110 min
- Servings
- 6
- Difficulty
- advanced
Steps
- 01
Simmer the lamb
75 minCube the lamb. Cover with water, bring to a boil, skim, add bay leaf, half the cinnamon and cardamom, salt. Simmer covered seventy-five minutes. Strain and reserve broth.
- 02
Fry the potato discs
12 minSlice the potatoes into discs of one centimetre. Fry in three tablespoons of ghee until each side is deep gold. Drain on paper, salt lightly.
- 03
Layer the pot
8 minBrush the bottom of a heavy pot with ghee. Layer potato discs to cover the base completely, then the lamb cubes, then the rinsed dry rice. Sprinkle remaining spices between layers.
- 04
Cook covered
25 minPour reserved broth to one centimetre above the rice. Bring to boil uncovered, then cover with a tight lid, lower heat, cook twenty-five minutes. Rest off heat ten minutes.
- 05
Flip the maqluba
3 minPlace a wide serving platter over the pot. Hold both with cloths, flip in one confident move. Lift the pot slowly to reveal the layered cake. Wait one minute before lifting fully.
- 06
Serve
2 minServe immediately while the structure holds. Each portion should reveal three strata: golden potato crown, lamb middle, rice base. A side of plain green tea suits the richness.
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This article relays the public teachings of Dr. Diaa Al-Awadi for educational and informative purposes. It is not medical advice. Consult your physician before any dietary change. Legal notice.