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Bites Fil Beit: Makloubeh – Lamb with rice and eggplant - Daily News Egypt

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Bites Fil Beit: Makloubeh – Lamb with rice and eggplant

We love food. We love the real, down to earth, tried-and-tested, handed-down-through-the-generations, local Egyptian food. Here is your chance to learn how to make these local delicacies in your own home. And just so you know what to ask for, we have added how to say the ingredients in Arabic. No more excuses, off to the souq!

Bites Fil BeitIngredients

  • 4 medium eggplants, sliced thickly – be-tin-gan
  • 1 kg lamb with bones, medium pieces – kha-roof
  • 2 cups rice – roz
  • 6 cloves garlic – tom
  • 1/4 cup almonds – loz
  • 1/4 cup pine nuts – snow-bar
    • 1 small bunch parsley, finely chopped – ba’-doo-nis
    • 1/2 tbsp mixed spices – khal-ta ta-wa-bel
    • salt and pepper – malh and fel-fel
    • oil for frying – zeit



  • Fry the eggplant slices in oil in a large saucepan until brown. Place them in a sieve until all the excess oil has drained off.
  • Heat 2 tablespoons of vegetable oil in a pan. Add in the pine nuts and almonds and fry on medium heat until the nuts are roasted. Remove the nuts from the heat and set aside.
  • Place the meat in a large pan and cover with water. Add the mixed spices and bring to a boil. Reduce the heat slightly and cook until the meat is tender and done. Remove the meat and reserve the broth. Season the meat with some salt.
  • Sprinkle the bottom of a deep saucepan with a little bit of rice. Place the eggplants over the rice and then add the meat as a third layer. Spread the cloves of garlic cloves on the meat and add the rice on top. Add salt and just enough broth to cover the rice.
  • Place a plate upside down on top of the rice to prevent it from scattering.
  • Cover the pan and cook on low heat for 30 minutes until the rice is cooked. Turn off the heat and remove the plate.
  • Place a large serving dish over the pan and turn the pan upside down. Lift the pan slowly so the different layers of the makloubeh stay intact.
  • Garnish the makloubeh with the almonds and pine nuts and serve hot

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