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1
In a large pan (at least 10 inches wide), fry the onions in 3 tablespoons oil over very low heat, with the lid on, until soft.
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2
Add the meat and brown it all over.
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3
Cover with water, add salt, pepper, cinnamon, and allspice, and cook for about 1 hour, or until the meat is tender, adding water to keep it covered.
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4
Meanwhile, arrange the eggplants on a baking sheet, brush both sides generously with oil, and sprinkle very lightly with salt.
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5
Broil under a preheated broiler, turning over once, until lightly browned on both sides.
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6
In the pan, off the heat, put a layer of eggplant slices on top of the meat.
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7
Pour half the rice evenly over them and sprinkle with a little salt.
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8
Arrange a second layer of eggplant slices and pour the remaining rice all over them.
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9
Sprinkle with a little salt and add enough water to just cover the rice.
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10
Do not stir, and cover with a lid.
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11
Bring to the boil, then simmer on the lowest possible heat for about 20 minutes, or until the rice is tender, adding water if it becomes too dry.
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12
Leave to rest and keep hot for 20 minutes before serving.
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13
Place a large round serving platter on top of the pan and quickly turn upside down, tapping the bottom of the pan, so that the contents come out undisturbed.
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14
Garnish, if you like, with pine nuts.
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15
Add 4 peeled and chopped tomatoes to the meat.
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16
For maloubet al arnabeet, use fried cauliflower florets (page 296) instead of eggplants.
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17
For maloubet al bamia, use 1 1/2 pounds boiled okra instead of eggplants.
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18
Recipes from Baghdad (see bibliography) gives a recipe for a maklouba with 1 pound fresh or frozen chestnuts instead of eggplants.
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19
Make a gash in the skin on the flat side of each chestnut and broil them under a preheated broiler until the skins loosen.
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20
Peel as soon as they are cool enough to handle.
