Estimated Nutrition (whole recipe, rough)
Counts 19 of 22 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 19 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Beef | 100g cooked | 250 |
| Rice | 1 cup cooked (158g) white | 206 |
| Vegetable | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Almond | 1 almond (1.2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Meat | not in our table | 0 |
| Saffron | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- salt & salt water
- 1 medium eggplant
- olive oil
- eggplant and 2 medium carrots (peeled and sliced)
- 1 ½ pounds lamb (traditional choice) or beef cubed
- ½ cup finely chopped onion
- 1 to 2 cloves garlic (minced)
- pepper
- ground allspice
- ground nutmeg
- dash of cinnamon
- Water
- meat / lamb / beef
- 2 cups long-grain rice
- ½ to 1 teaspoon saffron
- ¼ to ½ teaspoon turmeric
- vegetables
- carrot slices
- 2 fresh tomatoes (cut in wedges)
- 2 lemons (cut in wedges)
- sprigs of parsley
- ¼ cup toasted almonds.
Directions
Cover with salt water 1 medium eggplant, sliced, and soak for 30 minutes.
Drain and pat dry.
In a large heavy saucepan or Dutch oven, heat 2 tablespoons olive oil, add and fry: sliced eggplant and 2 medium carrots, peeled and sliced
Remove and set aside.
In same oil, brown: 1 ½ pounds lamb (traditional choice) or beef, cubed ½ cup finely chopped onion, 1 to 2 cloves garlic, minced
Add: 2 teaspoons salt, ½ teaspoon pepper, ¼ teaspoon ground allspice, ¼ teaspoon ground nutmeg, dash of cinnamon, 1 ½ cups water Bring to a boil, reduce heat and simmer, covered, until meat is tender, about 30 minutes for lamb, and 45 to 60 minutes for beef.
Meanwhile, in a separate saucepan, boil 3 cups water.
Remove from heat and add: 2 cups long-grain rice, ½ to 1 teaspoon saffron or ¼ to ½ teaspoon turmeric.
Cover and soak for 10 minutes.
Drain and set rice aside.
When meat is tender, drain and reserve broth.
Place browned vegetables over meat in saucepan.
Arrange eggplant and carrot slices attractively.
Top with soaked rice, carefully leveling it.
Add enough water to reserved broth to make 3 cups.
Slowly pour over rice.
DO NOT STIR! Return to heat, bring to a boil and then simmer, covered, until liquid is absorbed, about 15 minutes.
Turn off heat and let stand, covered, 15 more minutes.
Invert saucepan on a large attractive platter, at least 2 to 3 inches in diameter larger than the saucepan.
Let stand 10 minutes more while preparing: 2 fresh tomatoes, cut in wedges, 2 lemons, cut in wedges, and sprigs of parsley.
Carefully remove pan so rice does not lose shape of pan.
Sprinkle with ¼ cup toasted almonds.
Lay tomato and lemon wedges and parsley sprigs around edges of the platter.
Pass a bowl of plain yogurt to spoon over top.
Squeeze lemon over Makhlubbi to taste.
Serve with pita bread and sliced cucumbers in olive oil and vinegar.
Category:Jordanian Recipes
Category:Jordanian Snacks