Oven Baked Lamb Maglouba Recipe | MAGGI® Arabia

Oven Baked Lamb Maglouba

Traditional Lamb Maglouba to please relatives and friends alike. A tasty dish for your next party. Check out other recipes in MAGGI® Arabia for more home cooking inspirations.


  • 2 cups basmati rice, washed and rinsed
  • 2 teaspoons each: cardamom powder, dried lime powder, clove powder, Arabic spices (baharat)
  • 2-3 small eggplants, cut into round slices
  • 2 teaspoons salt
  • 1 cup vegetable oil, for deep frying
  • 2 tablespoons vegetable oil
  • 400 g lamb pieces, with bones
  • 1 medium onion, finely chopped
  • 4-5 garlic cloves, crushed
  • 2 cubes MAGGI® Chicken Bouillon
  • 3 cups hot water
  • 2 tablespoons butter, melted
  • 300 g cauliflower, cut into medium florets
  • 1 medium onion, fried for garnishing
  • ½ cup pine seeds, slightly toasted
  • 100 g bread dough
  • 1 teaspoon butter, melted

How to Prepare

  1. Soak the rice for 30 mins and drain. Combine all the spices and gently mix together with the wet rice. Allow to sit for 15 mins.
  2. Peel and cut eggplants into 2 cm thick slices. Dredge with salt and allow the juices to draw. Heat vegetable oil in a pan, pat-dry the eggplants and fry on both sides until golden brown.
  3. In a large saucepan, heat oil and fry the lamb pieces until golden brown. Add chopped onions and fry for another 5 mins. Add garlic, MAGGI® Chicken Bouillon and water, and simmer over medium heat for 1 hour. Remove the lamb and reserve the stock.
  4. Pour melted butter on the bottom of a Dutch oven or ovenproof pot (a clay pot would work best). Layer cauliflower florets on the bottom and cover with half of the rice. Layer the fried eggplants over the rice, place lamb pieces over the eggplant and cover with the remaining rice. Make sure the content of the pot fills only ⅔ of the pot size, since the rice will increase in size once fully cooked.
  5. Pour hot stock over the rice, and garnish with fried onion slices and toasted pine seeds. The rice should be covered with stock. Add more water if needed.
  6. Roll out the bread dough until it is large enough to cover the top of the rice pot plus an extra 3 cm hanging over the edge. Place over the pot and gently pinch the edges to ensure a tight seal between the pot and dough.
  7. Brush with melted butter and bake in a preheated oven for 45 mins or until the pastry is golden brown.

Nutritional Info

Energy: 830.00 Kcal
Protein: 22.00 g
Carbohydrate: 78.00 g
Fats: 49.00 g

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