Magloubeh Recipe – Eats Now

Name: Magloubeh
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 1/4 cup of olive oil; 1 1/2 pounds of lean lamb or chicken, cut into chunks; 2 large onions, halved and sliced thinly; 1 small, unpeeled eggplant, cut into 1/2 inch slices, fried in 6 teaspoons of olive oil until browned,; and then drained on paper towels (can substitute with uncooked carrots); 1 small cauliflower, cut in half lengthwise and then cut into 1/2 inch slices, fried in 6 teaspoons of; olive oil until browned, and drained on paper towels; 3 cups beef broth; 1 1/2 cups rice; 1/4 cup pine nuts; 2 tablespoons of butter; 1/4 teaspoon ground coriander; 1/4 teaspoon ground cinnamon; 1/4 teaspoon ground cumin; 1/4 teaspoon ground allspice; Salt and pepper

Servings: persons

1/4 cup of olive oil
1 1/2 pounds of lean lamb or chicken, cut into chunks
2 large onions, halved and sliced thinly
1 small, unpeeled eggplant, cut into 1/2 inch slices, fried in 6 teaspoons of olive oil until browned,
and then drained on paper towels (can substitute with uncooked carrots)
1 small cauliflower, cut in half lengthwise and then cut into 1/2 inch slices, fried in 6 teaspoons of
olive oil until browned, and drained on paper towels
3 cups beef broth
1 1/2 cups rice
1/4 cup pine nuts
2 tablespoons of butter
1/4 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/4 teaspoon ground allspice
Salt and pepper

1
In a heavy saucepan, heat all but a few teaspoons of the oil. Add the onions and saute until soft and browned. Add the meat and cook, stirring, until evenly browned. Add the spices and broth and bring to a boil. Reduce the heat to low, cover, and simmer for 1 hour until the meat is tender.
2
Prepare the fried eggplant and cauliflower and set aside on paper towels.
3
Coat the bottom of a large cooking pot with the remaining olive oil. Arrange the meat in an
4
even layer in the pot, cover with the eggplant, spread the (uncooked) rice over the eggplant, press down evenly and then spread the cauliflower over the rice and add an extra layer of rice (extra rice is optional). Push down the mixture. Pour the broth from the cooked meat over everything.
5
Make sure the mixture is covered by liquid, if not, then add water to the pot. Cover the pot and simmer about 40 minutes, until rice is tender.
6
Meanwhile, saute the pine nuts until lightly browned.
7
When the meat and rice are done cooking, invert the pot carefully over a serving platter and pour out the ingredients. Top the meat with the pine nuts.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/4 cup of olive oil, 1 1/2 pounds of lean lamb or chicken, cut into chunks, 2 large onions, halved and sliced thinly, 1 small, unpeeled eggplant, cut into 1/2 inch slices, fried in 6 teaspoons of olive oil until browned,, and more.

Yes, Magloubeh falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Magloubeh

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