Makloube from Sumac by Anas Atassi
Heat 2 tablespoons of olive oil in a large pan on high heat. Brown the lamb until the outside is caramelised. Add the water, onion and a’atryaat garni. Bring to a boil and then turn the heat down...
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Ingredients
- 1 onion (quartered)
- 1 litre (4 cups) of water
- 250 g (9 oz) of lamb shoulder (cubed)
- 6 tablespoons of olive oil
- 1½ teaspoons of ground allspice
- 300 g (10½ oz) of minced beef
- 400 g (2 cups) of long-grain rice (rinsed and soaked for 10 minutes)
- 50 g (⅓ cup) of pine nuts (toasted)
- 1 a’atryaat garni
- 4 eggplants (aubergines) (cut lengthwise into slices 1 cm [½ inch] thick)
- Salt
- pepper
- 50 g (⅓ cup) of blanched almonds (toasted)
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