Serves : 8 – 10
Prep Time : 15 MINUTES
Cooking Time : 25 – 35 MINUTES

Ingredients

Method

– Grill the aubergines in a pre-heated oven under the broil for 15 minutes, until tender and cooked through.

– Heat the oil in a large pot over medium heat, and briefly fry the meat, searing them on all sides.

– Remove the meat, then layer the aubergines on the base of the pan, topped with the meat.

– Pour in the stock, season with salt, spice mix and stock cube. Bring to a boil, then add the rice.

– Mix and once boiling again, reduce to a simmer and cover.

– Let the maglouba cook for approximately 20 – 25 minutes. Once cooked and water has been absorbed, remove from the heat and let it rest for 20 – 30 minutes.

– Place a large dish over the pot, and flip over ensuring all content end up on the platter.

– Garnish with the pine nuts and almonds and serve with yogurt.