Name: Makloube (Eggplant and Beef Pilaf)
Yield: Serves 8
Cuisine: Syrian
Ingredients: 1 litre (4 cups) of water; 50 g (⅓ cup) of pine nuts (toasted); 1 a’atryaat garni; 50 g (⅓ cup) of blanched almonds (toasted); 250 g (9 oz) of lamb shoulder (cubed); 1½ teaspoons of ground allspice; 300 g (10½ oz) of minced beef; 1 onion (quartered); Salt and pepper; 6 tablespoons of olive oil; 4 eggplants (aubergines) (cut lengthwise into slices 1 cm [½ inch] thick); 400 g (2 cups) of long-grain rice (rinsed and soaked for 10 minutes)

Preparation info

Serves
8

Difficulty
Complex

Appears in

Sumac

By Anas Atassi

Published 2021

About

Ingredients

6 tablespoons of olive oil
250 g (9 oz) of lamb shoulder (cubed)</

Method

Heat 2 tablespoons of olive oil in a large pan on high heat. Brown the lamb until the outside is caramelised.

Add the water, onion and a’atryaat garni. Bring to a boil and then turn the heat down to low, cover and simmer for an hour. Add some more water if the cooking liquid evaporates too quickly.

Heat the oven to