Eid recipes: Makloubeh spiced rice with lamb and aubergines

Updated 04 June 2019

Eid recipes: Makloubeh spiced rice with lamb and aubergines

  • The dish has several variations and recipes
  • Joudie shares her family's makloube recipe, which she learnt from her mum

LONDON: Makloubeh is a traditional Palestinian dish that consists of meat, rice and fried vegetables placed in a pot, which is then flipped upside down when served – hence the name makloubeh, which translates literally as “upside down.” We often make this dish for important events, such as Eid, Ramadan and family birthdays as it is a labor of love. The cinnamon in the rice really makes this dish stand out. It’s absolutely worth the effort involved and a real showstopper. My whole family love this dish,  we make it in many different ways, but this version is the one I like the most. I personally like adding potatoes to it but I have stuck to the way my mother makes it here.

Serves 6–8


1kg (2¼lb) lamb shoulder, cubed

2 onions, quartered

450ml (15fl oz) vegetable oil

3 aubergines, peeled in stripes, leaving some skin intact, then sliced into 3cm (1¼ inch) rings  

750g (1lb 10 oz) Egyptian rice (or pudding or basmati rice)

3 teaspoons ground cinnamon

2 teaspoons black pepper

3 teaspoons sea salt, plus extra for seasoning

2 tablespoons olive oil

2 large tomatoes, sliced

1 tablespoon chopped parsley

150g (5½oz) whole skinned, blanched and toasted almonds

150g (5½oz) thick Greek yogurt, to serve


1.       Put the lamb and onions in a saucepan, cover with water without stirring and then bring to the boil. Reduce the heat and simmer for one hour, covered with a lid. Remove any scum that appears on the surface and keep doing this until no more scum appears. Once the meat is cooked, remove it from the water but keep the water in the pan.

2.       Heat the vegetable oil in a separate pan and shallow fry the aubergine for 3 minutes on each side, then drain on kitchen paper and season with salt.

3.       Tip the rice into a bowl, adding the cinnamon, pepper, salt and olive oil and mix well.

4.       Arrange the tomatoes in the base of a deep pan. Scatter a handful of rice over the tomatoes and layer half the lamb on top, followed by half the aubergine, then top with rice. Repeat these layers, finishing with a layer of rice.

5.       Cover with the reserved lamb cooking water to about 3cm (1¼ inch) over the top (add a little more water if you don’t have enough) and cover with a lid. Simmer over a medium-low heat for 30–40 minutes without stirring at all. Once cooked, you want to be able to tip the dish out in one piece, like a cake.

6.       Leave to cool slightly, then place an upturned plate larger than the mouth of your pan on top and carefully turn everything over to flip the makloubeh onto the plate. Sprinkle with the parsley and toasted nuts and serve with yogurt.

Myriam Fares apologizes to Egyptian fans after backlash

Lebanese pop superstar Myriam Fares has apologized to her Egyptian fans over comments she made at a press conference. (File: AFP)
Updated 24 June 2019

Myriam Fares apologizes to Egyptian fans after backlash

DUBAI: Lebanese pop superstar Myriam Fares has apologized to her Egyptian fans over comments she made at a press conference for the Moroccan Mawazine Festival on Saturday.

In a press appearance before her gig at the music festival, the star was questioned by a journalist and asked why she doesn’t perform in Egypt as much as she used to.

“I will be honest with you,” she told the journalist, “I’ve grown over the years and so did the pay and my demands, so it became a bit heavy on Egypt.”

The comment triggered intense backlash on social media, with many offended Twitter users using the platform to vent.

Egyptian singer and actor Ahmed Fahmi, who starred alongside Fares in a 2014 TV show, He replied to her comments sarcastically, tweeting: “Now you are too much for Egypt. Learn from the stars of the Arab world. You will understand that you did the biggest mistake of your life with this statement.”

Then, Egyptian songwriter Amir Teima tweeted: “Most Lebanese megastars like Elissa, Nawal (El Zoghby), Nancy (Ajram), Ragheb (Alama), and the great Majida El-Roumi have performed in Egypt after the revolution. You and I both know they get paid more than you do. Don’t attack Egypt; if it’s not out of respect, do it out of wit.”

Now, Fares has replied to the comments and has blamed the misunderstanding on her Lebanese dialect, saying: “I always say in my interviews that although I started from Lebanon, I earned my stardom in Egypt. I feel sorry that my Lebanese dialect and short reply created chances for a misunderstanding.”


A post shared by Myriam Music (@myriammusicofficial) on

She ended her Instagram apology by saying, “Long live Egypt.”