Let’s make Maghloub al Foul Akhtar, the purest Palestinian Maghloub. We all know her cousin, but she overshadows this stunning dish. Start by adding the lamb to a pot.
Ingredients:
For the Maghloub:
- 1.5 lbs lamb (necks and topside)
- 2 bay leaves
- 1 cinnamon stick
- 1 onion
- 4 cups water
- 2 lbs broad beans (fresh or frozen)
- Olive oil (for sautéing)
- Salt and black pepper (to taste)
- 2 cloves garlic (grated)
- 1 bunch fresh coriander
- 1 cup Qunari rice
- 1 cup Egyptian rice
- 1 teaspoon cinnamon powder
- 4 cups stock
- 1 cup water
Preparation Time: 2 hours
Instructions:
- In a pot, add the lamb, bay leaves, cinnamon stick, onion, and water. Bring to a boil, remove any foam, and let it simmer for about an hour until the meat is tender.
- In a separate pan, sauté broad beans in olive oil until slightly toasty. Add salt, pepper, garlic, and fresh coriander, then set aside.
- Wash and soak Qunari and Egyptian rice for 30 minutes.
- In a large pot, layer the bottom with half of the broad beans, followed by the lamb, and then the remaining beans.
- Spread the soaked rice over the beans and lamb.
- Sprinkle salt, black pepper, and cinnamon powder evenly over the layers.
- Add the stock and water. Bring it to a boil, then reduce heat to a simmer, cover, and cook for 30 minutes.
- Let the dish rest for 30 minutes before flipping it onto a serving tray.
- Gently pull the pot away to reveal the Makhlouba and fluff the rice with a fork.
- Serve with yogurt and enjoy!
Chef’s Tip: Letting the dish rest before flipping ensures the layers hold together beautifully.