I encountered first the oppositeor Makloubehwhile watching a cooking demo by French-Palestinian chef Fadi Kattan for the Palestinian Children’s Fund and was instantly hooked. As Kattan explains, “Maqluba is a one-pot meal with a fantastic balance of protein, grains, and veggies.” It can also help you cut waste, since you can use leftover roast lamb (plus any bones) and veggies from your Sunday roast to create this delicious able to process the dish.
For best results, make your own broth from a lamb bone that’s either left over from a roast or raw from the butcher. Pick off and reserve the meat before making the broth, and repeat the process after the broth, as after a few hours of simmering, more meat will show up in the nooks and crannies. Reserve all those tasty bites for the maqluba.
If you don’t have a lot of lamb left – you need up to 250g for the recipe – you can also use 150g to make the dish: simply replace the weight of the missing meat with more vegetables (excess fried potatoes and carrots). , say both work well in the mix). Katten uses tomatoes in his maqluba, but they’re not currently in season in the UK, so I use tomato puree in the broth and piquillo peppers (or pickled peppers) in the base to add some colour, sweetness and acidity to the dish.
Serve with yoghurt and flatbread. If you have leftover maqluba, Fadi says to heat them up in a saucepan with some water until piping hot.
for the share
1 leftover roasted leg (or shoulder) of lamb bone
1 onionpeeled and roughly chopped
2 bay leaves
30 grams of tomato puree
5 g parsley stalks
For the court
Up to 250g leftover roast lamb
300 g basmati rice
3 tbsp olive oil
2 leftover roast or boiled potatoes
1 x 400g can of chickpeasdrained
1 large piquillo pepperor roasted red peppers (approx. 100g)
1 tsp ground cinnamon
1 tsp cardamom seeds
1 tsp turmeric
1 tsp allspice
sea salt and black pepper400ml lamb stockk (see above and method) or water
1 small bunch of parsleyto serve
1 small handful of almonds or toasted pine nutsto serve
4 tablespoons yogurtto serve
Place the leftover roast lamb bone in a large saucepan with a liter of water, the onion, bay leaves, tomato puree and chopped parsley, bring to the boil and simmer for two hours. Remove the bone and discard the remaining meat and set aside for later, then remove and discard the bay leaves.
Now prepare all the other individual elements of the Maqluba. Soak the rice in water. Cut the eggplant into thick slices and fry in a tablespoon of oil until golden brown. Cut the remaining potatoes into thick slices. Slice the peppers, if using.
Now for the construction of the Maqluba. In a medium saucepan with a lid, cover the bottom with a mosaic of sliced peppers, then place the potatoes, leftover roast lamb, chickpeas and roasted eggplant on top.
Drain the rice, then toss with the remaining 2 tablespoons olive oil, the spices, and salt and pepper to taste. Tip into the pot and carefully spread into an even layer without pressing down. Cover with the broth, top up with cold water if necessary), put the lid on and bring to the boil. Reduce heat to low and cook for 20 minutes or until all of the luqiud has been absorbed.
Remove from the stove and let rest for three minutes. Take the lid off, replace it with a large plate and turn it over so the pot is now on top. Tap the bottom to release the contents, then carefully lift the pot off the plate. Finish with chopped parsley and a handful of slivers of almonds or pine nuts and serve with a large dollop of yoghurt.