Palestinian Lamb Maqluba Recipe

Palestinian lamb maqluba recipe


For the Lamb and Marinade:

  • 2 lbs lamb shoulder, cut into chunks
  • 2 cups plain yogurt
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cinnamon
  • 1 tablespoon ground allspice
  • 1 tablespoon ground turmeric
  • 4 cloves garlic, minced
  • Salt and pepper to taste

For the Rice and Vegetables:

  • 2 cups basmati rice, rinsed and soaked for 30 minutes
  • 4 cups chicken or lamb broth
  • 2 large eggplants, sliced into rounds
  • 3 large potatoes, peeled and sliced into rounds
  • 3 large carrots, peeled and sliced into rounds
  • 1 large onion, thinly sliced
  • Vegetable oil for frying

For Assembly:

  • Chopped fresh parsley or cilantro for garnish
  • Toasted almonds or pine nuts for garnish (optional)


  1. Marinate the Lamb:
    • In a bowl, mix together yogurt, cumin, coriander, cinnamon, allspice, turmeric, minced garlic, salt, and pepper.
    • Add the lamb chunks to the marinade, ensuring they are well-coated. Marinate for at least 2 hours, or overnight in the refrigerator.
  2. Prepare the Vegetables:
    • Heat vegetable oil in a deep frying pan. Fry the eggplant slices until golden brown, then transfer to a paper towel-lined plate to drain excess oil.
    • Fry the potato and carrot slices separately until golden brown. Set aside.
  3. Brown the Marinated Lamb:
    • In a large pot, heat a bit of vegetable oil over medium-high heat.
    • Add the marinated lamb and brown it on all sides.
  4. Layer the Vegetables:
    • Arrange the fried vegetables over the browned lamb in the pot. Place them evenly, creating a layer of vegetables.
  5. Add the Rice:
    • Drain the soaked rice and spread it evenly over the layer of vegetables.
  6. Pour in Broth:
    • Pour the chicken or lamb broth over the rice, ensuring it covers the rice completely.
  7. Cook the Maqluba:
    • Bring the pot to a boil, then reduce the heat to low, cover, and simmer for about 20-25 minutes or until the rice is cooked and the liquid is absorbed.
  8. Invert the Maqluba:
    • Once cooked, let the maqluba sit for a few minutes. Place a large serving platter over the pot and carefully invert the pot to transfer the maqluba onto the platter.
  9. Garnish and Serve:
    • Garnish the maqluba with chopped fresh parsley or cilantro.
    • Optionally, sprinkle toasted almonds or pine nuts on top.
    • Serve the Palestinian Lamb Maqluba hot, with a side of yogurt or a simple salad.

This traditional Palestinian dish is a flavorful and impressive one-pot meal that showcases the delicious combination of lamb, spices, and vegetables. Enjoy!

5/5 - (9 votes)

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