Lebanese Recipes - Makloubeh


Makloubeh Serves 4 - 6 3 large aubergines 400g minced lamb 2 onions (1 chopped, 1 sliced in circles) 2 tbs pine nuts 1 tsp mixed spices 1/2 tsp cinnamon 2 tbs oil 1 red pepper sliced 1 1/2s cup rice 3 cups chicken stock Salt & pepper
		Important The mixed spices used here are the traditional '7 spices' you can buy off the shelf .

Fry the pine nuts till golden brown and remove. Fry the chopped onions unitl sodt and add meat, salt & 1/2 tsp mixed spices. Fry till meat browned. Seperately, deep fry the aubergines and remove. Now deep fry the sliced pepper and sliced onions for 1 min then remove. Alternateively, brush the vegetables with oil and grill. To assemble: Put 2 tbs of rice in the pot and put the meat mixture on top. Then layer the vegetables on top ( try to arrange some aubergine slices around the sides). Add the remainder of the rice on top. Add the spices, chicken stock, salt & pepper. Cover and simmer for 40 mins. To serve: place the pot UPSIDE-DOWN (translates to 'makloubeh') on a large dish. Carefully lift the pot trying to retain the shape of the contents. Decorate with the pine nuts. Serve with youghurt and green salad.