Description
Maqlooba is a traditional Middle Eastern layered rice dish featuring marinated lamb chops, caramelized vegetables including aubergines, potatoes, onions, and tomatoes, all cooked together to create a fragrant and richly flavored meal. The dish is characterized by its beautiful inverted presentation and a harmonious blend of spices, date molasses, and pomegranate molasses that provide a sweet and tangy depth.
Ingredients
Scale
Meat
- 4–6 lamb chops
- 2 tsp salt
- ½ tsp black pepper
- 2–3 tsp pul biber (Turkish pepper flakes)
- 3 tbsp date molasses or date syrup
Vegetables
- 2 medium aubergines, cut into 1cm slices
- 2 medium onions, sliced into 1cm rings
- 4 medium potatoes, cut into 1cm slices
- 4–5 tomatoes, cut into 1cm slices (enough to cover the base of the pan)
- Lemon wedges, to serve (optional)
Rice and Spices
- 300g basmati rice
- 2 tsp ground turmeric (divided)
- 1 tsp baharat spice mix
- Pinch of salt (for rice and vegetables)
- ½ tsp black pepper (for rice)
Oils and Molasses
- 6½ tbsp olive oil (divided)
- 5 tbsp pomegranate molasses (divided)
Instructions
- Marinate the Lamb: In a bowl, combine 2 tsp salt, ½ tsp black pepper, pul biber to taste, and 2 tbsp date molasses. Rub this mixture thoroughly over the lamb chops, cover, and leave to marinate at room temperature for 1 hour or refrigerate overnight for deeper flavor.
- Prepare Aubergines: Soak the aubergine slices in salted water for 20 minutes to remove any bitterness, then drain and rinse.
- Par-cook the Rice: Heat a 23cm flameproof casserole over medium heat. Add the rice and pour in 700ml boiling water with a pinch of salt, 1 tsp turmeric, baharat spice, and ½ tsp black pepper. Cook for 3-5 minutes until the rice begins to soften, then drain and set aside.
- Roast Vegetables: Toss aubergines with 4 tbsp olive oil, a pinch of salt, and 2 tbsp pomegranate molasses; spread on a baking tray and roast at 200C/180C fan/gas 6 for 20-25 minutes until tender and lightly browned. Separately, toss onions with 1 tbsp olive oil, 2 tbsp pomegranate molasses, and a pinch of salt; roast on another tray for 20 minutes until tender. Toss potatoes with 1 tbsp olive oil, remaining turmeric, and salt; roast for 20 minutes until golden.
- Cook the Lamb: Remove lamb chops from marinade, shaking off excess. Heat ½ tbsp olive oil in a frying pan over medium-high heat. Fry lamb chops for 2 minutes per side until browned but still pink inside.
- Assemble the Maqlooba: Line the casserole base with baking parchment. Arrange tomato slices in concentric circles to cover the base, then layer onion rings, lamb chops, potatoes, and aubergines. Spoon the par-cooked rice on top, flattening it evenly.
- Simmer the Dish: Place casserole over medium heat. Dissolve 1 tsp salt in 150ml water and pour over the rice. Add remaining 1 tbsp date molasses and 1 tbsp pomegranate molasses. Cover and cook for 5-10 minutes, then reduce heat to low and simmer gently for 20 minutes until rice is fully cooked and vegetables caramelized.
- Rest and Serve: Remove from heat. Cover the casserole with a clean tea towel and lid to prevent condensation and let rest for 10 minutes. Place a large plate over the pan and quickly invert to unmold. Peel off the baking parchment and serve with lemon wedges if desired.
Notes
- Marinating the lamb overnight in the fridge enhances flavor and tenderness.
- Soaking aubergines in salted water removes bitterness and prevents discoloration.
- Using baking parchment helps keep the layers intact when inverting the dish.
- The cooking times for vegetables may vary slightly depending on oven type.
- Adjust pul biber amount according to preferred spice level.
- Maqlooba can be garnished with fresh herbs like parsley if desired.
- Prep Time: 1 hour 30 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: Middle Eastern
Keywords: Maqlooba, Middle Eastern rice dish, lamb chops recipe, layered rice and vegetables, pomegranate molasses, Turkish spices, aubergines, basmati rice
