Jordanian Maqluba with Lamb and Eggplant
Spiced rice, lamb, and eggplant are cooked in layers and served by turning the pot upside down.
This Jordanian version brings rice, lamb, and eggplant together in one pot, then turns it out onto a platter to reveal the layers. Maqluba has family and regional variations; this recipe follows a documented lamb-and-eggplant combination without adding other optional ingredients.
Ingredient allergens
Allergen listThere are no verified associations for these ingredients yet.
Method
- 01
Prepare the rice
Rinse the rice with water until the water runs less cloudy, then drain it.
Ready to continue when: The rice is drained, with no rinsing water pooling around it.
- 02
Brown the eggplant
Heat some of the vegetable oil in a pan and brown the eggplant on both sides, working in batches if needed. Remove it once golden.
Ready to continue when: The eggplant strips are browned on both sides and removed from the pan.
- 03
Cook the lamb
In a pot, heat the remaining vegetable oil and brown the onion and lamb. Add the ground allspice, ground black pepper, ground cardamom, bay leaves, and water. Cover and simmer until the lamb is tender; this may take 90 to 120 minutes. Remove the meat, then strain and reserve the broth.
Ready to continue when: The lamb is tender when pierced, and the broth has been strained and reserved.
- 04
Layer the ingredients
In the same pot, arrange the browned eggplant across the bottom and slightly up the sides. Spread the lamb over it. Add the rice and salt; pour in reserved broth to cover the rice, using about 2 2/3 cups.
Ready to continue when: The rice covers the meat, and the broth reaches just above the rice.
- 05
Cook the rice
Cover the pot. Bring the broth to a boil over medium heat, then lower the heat and simmer until the rice is cooked, about 25 minutes.
Ready to continue when: The rice is tender and has absorbed the visible broth.
25 min - 06
Rest and turn out
Turn off the heat and let the pot rest for 15 minutes. Place a wide platter over the pot and, holding them carefully together, turn them over. Gently lift the pot to release the maqluba.
Ready to continue when: The pot has been removed, and the maqluba holds its layered shape on the platter.
15 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.