Maklube Recipe

Although Maklube is a very old dish, its popularity and recognition have reached its peak in recent years.

Although it seems to be a dish originally from Antakya cuisine, it is a dish that is frequently seen in different regions and is made by grandmothers/grandmothers on crowded family days and holidays, bringing even more happiness to happy family tables.

When you ask the old-timers for the recipe for maklube, they give recipes that emphasize the trio of meat, eggplant and rice, rather than the salad and yoghurt maklube recipes made today. Some people flavor the pilaf like pilaf, some add chickpeas to it... In short, it's clear "this is the way it is, it can't be otherwise." It is difficult to come up with a satisfactory recipe.

We have made a maklube that suits our mind and taste, and we are showing it off, sir.

How to Make Maklube Recipe?

• Put the lamb meat in a pressure cooker, add 2 glasses of water and cook for 15 minutes.
• Meanwhile, cut the eggplants into pajamas and slice them into thin long slices.
• Fry the sliced eggplants in oil, place them on paper towels and remove excess oil.
• Wash the rice thoroughly.
• Fry your cooked meat in 1 tablespoon of butter for about 10 minutes. Add the fresh herbs, salt and pepper and remove from the heat.
• Oil the bottom of a large pot thoroughly. Put the meat in the middle. Arrange the eggplant slices from the bottom of the pot to the edges so that they come from under the meat and extend to the outside when you turn them.
• Pour the washed rice and cover the eggplants, not too tightly. Pour hot broth and normal water and add salt.
• Cook over low heat until the water is completely absorbed. Give it at least 20 minutes to brew.
• Before serving, turn it upside down on a plate and place lightly roasted raw almonds on top and serve.