Created by Spinneys
Prep time 30 minutes
Cook time 90 minutes
Serves 8
Cuisine Arabic
Diet High-protein
Preparation Moderate
Nutrition (per serving)
Calories 627
Fat 38g
Saturates 11g
Protein 32g
Carbs 38g
Sugars 2g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details

Cooking Instructions

Download PDF

Soak the rice in water for at least 1 hour.


Preheat the oven to 230°C, gas mark 8.


Slice the aubergine into 2½cm thick rounds and season well with 2 tsp of salt. Set aside for 30 minutes.


Wash the potatoes and slice them into 2cm thick rounds.


Place the aubergine and potato rounds on a baking tray, drizzle with 4 tbsp of sunflower oil and season with 1 tsp of salt. Place the tray in the oven and bake for 25-30 minutes, or until tender and golden.


To make the lamb, heat 3 tbsp of oil over a high heat in a medium pot and sear the lamb cubes until golden on either side, approx. 5 minutes. Add the water along with the whole spices and cook for 20-30 minutes, or until tender.


To make the rice, rinse the leeks and cut them in half. Then finely slice the leeks and red capsicum.


Heat 2 tbsp of oil in a medium-sized pan and sauté the leeks and capsicum until tender, approx. 10 minutes. Season well and set aside.


Once the lamb is cooked, strain the stock into a large jug or bowl and remove the spices. Top up the stock with enough water to bring it to 900ml and stir in the turmeric, tomato paste, salt and black pepper.


Wash the rice several times until the water runs clear. Drain it and set aside.


Slice the plum tomatoes into 1½cm thick rounds.


To layer the maqloubeh, start by adding 2 tbsp of oil to the bottom of the pot, layer the aubergines to cover the base of the pot, then add the tomato slices, followed by the potato, meat, leeks and capsicum, then the uncooked rice.


Pat the rice down firmly, then pour the stock on top. Pat down again using a wooden spoon to ensure the stock is fully covering the rice. If there isn’t enough liquid to cover the rice, top it up with water.


Place the pot on a medium high heat and bring to a boil, lower the heat and cover it with a tea towel and tight-fitting lid. Cook for 50 minutes.


Take the pot off the heat and set aside, lid on, to rest for 10 minutes.


Remove the lid from the pot and place your serving dish on top, then flip the pot onto the plate. Lift the pot very slowly to help keep it intact.


Serve with the yoghurt and roughly torn coriander.