Syrian Makloba

by Chef Abdal Moneem Kyassah, Abdal Catering



  • 500 kg of minced meat (lamb, beef) or cubes of chicken or tofu as desired

  • 2 cups Basmati rice 

  • 3 cups of stock or water 

  • 1 one large eggplant peeled and sliced

  • 2 sliced potatoes

  • 2 tomatoes sliced 

  • 1 large onion chopped

  • 2 large onion sliced

  • pine nuts, peeled almonds

  • 1 teaspoon cinnamon powder 

  • 1 teaspoon cardamom powder 

  • salt and black pepper 

  • olive oil


1.     Wash rice and soak for 10 minutes and drain. Then add black pepper, cardamom, cinnamon and salt

2.     Wash the eggplant and slice lengthways, add to a bowl of salted water and leave for 20 minutes

3.     Add olive oil to a pan, warm and add diced onion cook until translucent, add the meat cook until brown and set aside

4.     Add a generous glug of olive oil to pan and fry the sliced eggplant, then place on kitchen paper to soak up the excess oil

5.     Add the potatoes to the pan and stir for a few minutes then add the sliced tomato. Set aside

6.      Fry the onion slices in the oil until they brown

7.     In a pot, casserole dish, Dutch oven or other dish with a lid which can be used on an element, add two tablespoons of olive oil and then layer eggplant slices on the bottom, then potatoes, fried onion slices, rice and meat. Repeat this so you have multiple layers.

8.     Add stock or water in stages so as not to spoil the Makloba layers

9.     Cook on medium heat until the broth bubbles and then reduce heat to low and simmer

10.  Once a knife pushes through easily and its cooked, get a plate or try and tip the pot upside down to remove the layered Makloba

11.  The meat will now be at the top, sprinkle with pine nuts and peeled almonds to serve

بالهنا والشفا

“may it be bliss and cure”