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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
Lebanese Recipes

** 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.

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