ATTRIBUTES:  Lunch, Dinner, Parties 

PRODUCT USED: Saha Shawarma Marinade™

PREP TIME: 40-45 minutes COOK TIME: 45-50 minutes




  • 2 lbs (900 g) ground lamb (or preferred ground meat or soy)
  • 1 cups (250 ml) Saha Shawarma Marinade™
  • 6 tbsp (90 ml) olive oil, divided
  • 1/3 cup (90 ml) tomato paste
  • 1 tsp (5 ml) salt
  • 1 medium tomato
  • 1 large or 2 medium eggplants
  • 2 large potatoes
  • 1 small onion
  • 1 medium red bell pepper
  • 2 cups (500 ml) long grain rice (basmati)
  • 4 cups (2 L) stock or water
  • 1/4 cup (60 ml) parsley, finely chopped
  • salt and pepper to taste


    1. Preheat the oven to 450F. Cut the eggplant and potatoes into half inch (1 cm) thick slices and lay out on a lined baking tray. Drizzle with 2 tbsps of the olive oil and season with salt and pepper.
    2. Bake the vegetables for 25-30 minutes, for until softened and beginning to brown.
    3. Heat a further one tbsp of the olive oil in a large dutch oven over medium high heat. Add the lamb to the pan and cook for 5-7 minutes or until beginning to brown. Add the Saha Shawarma Marinade™ and tomato paste and stir until well combined. Reduce the heat to low and simmer for 5-7 minutes our until the lamb is cooked through and the sauce is thickened slightly. Set aside to cool.
    4. Heat a tbsp of olive oil in a medium pan over medium low heat. Thinly slice the tomato, onions and peppers. Set the tomatoes aside and then season the peppers and onions lightly with salt and pepper. Saute the onions and peppers for 5-7 minutes, or until the onions are translucent and both are softened. Set aside to cool.
    5. Begin to layer the dish for cooking. Add the remaining two tbsps (30 ml) olive oil to the dutch oven. Use a paper towel to rub the oil all over the inside and bottom of the pot. Layer the bottom of the pot with the tomato slices. Follow this with a layer of the eggplant, then the potatoes, the lamb mixture, and then the peppers and onions.
    6. Finally, add the rice. Spread the rice evenly over the top of the dish and then add the stock and the 1 tsp (5 ml) salt. The stock should cover the rice. If it doesn't, add a further 1/2 cup (125 ml) of stock or water.
    7. Bring the heat under the pot to high and bring the mixture to a boil. Reduce the heat to low and cover the pot securely. Cook for 45-50 minutes, or until the liquid is fully absorbed. Remove from the heat and keep covered for a further 5-10 minutes.
    8. Remove the lid from the pot and invert a large, edged tray over the top of the pot. Turn the pot over and let it sit for 2-3 minutes while the finished dish slides towards the tray. Remove the pot slowly to keep the Maqluba intact. Garnish with parsley and serve.


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