Ingredients

4-6 lamb chops

2-3 tsp pul biber (Turkish pepper flakes)

3 tbsp date molasses or date syrup

2 medium aubergines, cut into 1cm slices

300g basmati rice

2 tsp ground turmeric

1 tsp baharat spice mix

6½ tbsp olive oil

5 tbsp pomegranate molasses

2 medium onions, sliced into 1cm rings

4 medium potatoes, cut into 1cm slices

4-5 tomatoes, sliced into 1cm pieces (enough to cover the base of the pan)

lemon wedges, to serve (optional)

2 tsp salt (plus extra as needed)

Black pepper, to taste

700ml boiling water

150ml water

Instructions

Step 1: Place the lamb chops in a bowl. Mix 2 tsp salt, ½ tsp black pepper, pul biber to taste, and 2 tbsp date molasses or syrup. Rub this marinade over the lamb, cover, and let it rest at room temperature for 1 hour or refrigerate overnight.

Step 2: Soak aubergine slices in salted water for 20 minutes. Preheat the oven to 200°C (180°C fan/gas mark 6).

Step 3: Heat a 23cm flameproof casserole on medium. Add basmati rice, pour in 700ml boiling water, add a pinch of salt, 1 tsp turmeric, baharat, and ½ tsp black pepper. Cook for 3-5 minutes until rice begins to soften, then drain and set aside.

Step 4: Drain and rinse aubergine. Toss with 4 tbsp olive oil, a pinch of salt, and 2 tbsp pomegranate molasses. Arrange on a baking tray and roast for 20-25 minutes until tender and slightly browned.

Step 5: On separate trays, toss onions with 1 tbsp olive oil, 2 tbsp pomegranate molasses, and salt; roast for 20 minutes until tender. Toss potatoes with 1 tbsp olive oil, remaining turmeric, and salt; roast for 20 minutes until golden.

Step 6: Remove lamb from marinade and shake off excess. Heat remaining ½ tbsp olive oil in a frying pan over medium-high heat. Fry lamb chops 2 minutes each side until browned but still pink inside.

Step 7: Line casserole base with baking parchment. Arrange tomato slices in overlapping concentric circles, followed by onion rings, lamb chops, potatoes, and aubergines. Spoon rice on top and gently flatten evenly.

Step 8: Place casserole on medium heat. Dissolve 1 tsp salt in 150ml water and pour over rice. Add remaining 1 tbsp date molasses and 1 tbsp pomegranate molasses on top. Cover and cook for 5-10 minutes, then reduce heat and simmer for 20 minutes until rice is cooked and vegetables caramelized.

Step 9: Remove from heat. Cover the casserole with a clean tea towel and lid to prevent condensation on rice. Let rest for 10 minutes.

Step 10: Remove lid, place a large plate over the pan, and carefully invert the dish to reveal its layers. Tap the base gently, then lift the pan to keep layers intact. Peel off parchment and serve with lemon wedges if desired.

Tips & Variations

For a vegetarian version, omit lamb and add mushrooms or chickpeas for protein.

Soaking aubergines helps reduce bitterness and prevents them from absorbing too much oil.

Adjust pul biber quantity based on your preferred spice level.

Use homemade or high-quality date and pomegranate molasses for richer flavor.

Make sure to rest the assembled dish before inverting to help it hold its shape.

FAQs

Can I use chicken instead of lamb?

Yes, chicken thighs or drumsticks work well in maqlooba. Adjust cooking times accordingly to ensure the chicken is fully cooked through.

What if I don’t have baharat spice mix?

You can substitute with a combination of cinnamon, cumin, coriander, paprika, and black pepper to replicate baharat flavors.

Dinner

Maqlooba: Middle Eastern Lamb and Vegetable Rice Bake Recipe

Introduction