Episode 1 of the Ramadan-inspired culinary show Cooking Tales is finally live on Mazaj!
Special guest Shahad Al Khattab joins Cooking Tales host Ahmed Al Nasheet to cook Maqluba. To shake things up, the 2 faux-chefs attempt to put their own unique twist on the traditional Arabic dish – with all the fresh cooking ingredients provided by M&S. Future Cooking Tales guest Layla Akil also makes a surprise appearance: will she rate their dish a 10 out of 10 or throw it in the bin?
Mazaj will also be choosing 2 winners – who will receive a food basket from M&S. Just leave a comment under their YouTube video with your name, where you’re from, and what your favorite item is in the basket!
If you are interested in trying this recipe at home, you can purchase the exact Marks and Spencer ingredients in store or deliver them straight to your door if you live in the UAE: download their app here! You can also find the closest Marks and Spencer store on their website.
Even if you don’t make the Maqluba right away – you might consider buying a tin of M&S chocolates: Ahmed can’t seem to get enough of them!
Here’s how to make Shahad and Ahmed’s Lamb Maqluba:
Ingredients
750g Lamb Cubes
6 Cups of Water
2 Tablespoons mixed Spices [allspice/cardamom seeds]
3 Whole Garlic Cloves
4 Bay Leaves
2 1/2 Cups uncooked Basmati Rice, Rinsed and Drained
1 Tablespoons of Black Pepper
3 Tablespoons Olive Oil
1 Large Potato, Sliced
1 Large Red Bell Pepper
1 Onion
2 Medium Tomatoes Diced
2 Big Eggplants cut in Slices
Step 1
Place lamb cubes in a large pot with the water, mixed spices, bay leaves, and garlic cloves. Bring to a boil and cook until lamb cubes are tender – approx. 1 hr on Low-Medium Heat. Once tender, remove the lamb cubes, strain and set aside the broth. In the meantime, soak the rice in water and 100 ml of broth
Step 2
Chop the potatoes, eggplant, and red bell pepper and place them on a parchment paper lined tray. Spray them with olive oil and put them in the oven on Low to Medium Heat for around 15 to 25 minutes.
Step 3
Once cooked, layer the potato and red bell pepper on the bottom of a pot to ensure that the rice does not stick to the bottom of it. Add the eggplant and tomatoes on top and sprinkle a handful of rice over them. Place the Lamb cubes over the Vegetables and cover the rest with rice. Now, pour the broth in until it is 1/2 inch above the rice. Cover the pot, and cook over medium-low heat for 1 hour, until rice is tender.
Step 4
When the liquid has absorbed, have a large round tray ready. Uncover the pot, and place the tray over the top. Invert so that the pan is upside down on top of the tray. Let it cool for 5 minutes in this position, then slowly remove the pot to let the food fall onto the tray.