Makluba

Ingredients for 8 servings:

• 800 g lamb chop(s)
• 800 g rice, Basmati
• 1 tsp salt
• ½ tsp black pepper, ground
• 1 tsp spice mix
• 1 ½ liters of water
• 3 medium-sized eggplants
• 100 g almonds, whole, peeled
• 200 g chickpeas from the can
• Water to refill
• Vegetable oil for frying

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Arabic rice dish with eggplant and meat

Heat some vegetable oil in a deep pot. When the oil is hot, wash the lamb chops, dry them, and sear them in the pot. Add salt, pepper, and “Seven Spice.” When the meat has turned white, add 1 1/2 liters of water until the meat is covered. Cover and simmer at medium heat for about 1 hour. While the meat is cooking, quarter the eggplants lengthwise and fry them in a pan with hot oil. When the eggplants are brown, place them in a bowl and toast the peeled almonds in the pan. When the meat can be easily pulled apart, add the eggplants. Add the chickpeas and then the basmati rice. Now pour water into the pot until it reaches about 2 cm above the rice. Replace the lid. When the water boils, reduce the heat to the lowest setting and simmer for 20 minutes. After 20 minutes, transfer the dish to a large bowl, the almonds to a small bowl, and serve. It also tastes great with yogurt.