Authentic Machbous: A Taste of Traditional Middle Eastern Cuisine

Ingredients

  • 2 cups Basmati rice
  • 1 Kg lamb, cut into pieces
  • 2 large onions, finely chopped
  • 4 cloves garlic, minced
  • 1/4 cup vegetable oil
  • 2 tablespoons baharat spice mix
  • 1 teaspoon turmeric
  • 1/2 teaspoon black lime powder
  • 2 dried black limes
  • 1 cinnamon stick
  • 4 cardamom pods
  • 4 cloves
  • 2 bay leaves
  • 1/2 cup raisins
  • 1/4 cup slivered almonds
  • 4 cups chicken broth
  • 1 cup fresh tomatoes, chopped
  • Salt to taste

Steps and instructions

  1. Rinse the basmati rice under cold water until the water runs clear. Soak it in cold water and set it aside.
  2. Heat the vegetable oil over medium heat in a large pot. Add the lamb pieces and brown them on all sides. Remove the lamb and set it aside.
  3. In the same pot, add the chopped onions and minced garlic. Cook until they become soft and golden.
  4. Add the baharat spice mix, turmeric, black lime powder, cinnamon stick, cardamom pods, cloves, and bay leaves. Cook for a few minutes to let the spices release their aromas.
  5. Return the browned lamb to the pot. Add the chicken broth, dried black limes, and fresh tomatoes. Season with salt to taste.
  6. Cover the pot and let it simmer on low heat for about 1 hour, or until the lamb is tender.
  7. Drain the soaked rice and add it to the pot. Cook for another 20 minutes, or until the rice is fully cooked and has absorbed all the broth.
  8. In a separate pan, sauté the slivered almonds and raisins in a little bit of oil until the almonds are golden and the raisins are plump.
  9. Once the rice and lamb are done, transfer them to a serving dish and garnish with the sautéed almonds and raisins.

Tools for making

  • Large pot - Needed to cook the lamb and rice together.
  • Sieve - Used to rinse and drain the basmati rice.
  • Knife - Used to chop the onions and mince the garlic.
  • Cutting board - Provides a surface for chopping and preparing ingredients.
  • Measuring cups - Used to accurately measure the rice and vegetable oil.
  • Measuring spoons - Used to measure the baharat spice mix, turmeric, black lime powder, and salt.
  • Spatula - Useful for stirring and turning the lamb while browning.
  • Pan - Used to sauté the slivered almonds and raisins.
  • Serving dish - Used to present the Machbous when it is ready to be served.

Recipe variations

  • Chicken Machbous: Substitute the lamb with chicken pieces for a chicken version of Machbous.
  • Vegetable Machbous: Omit the meat and add a variety of colorful vegetables such as carrots, bell peppers, and peas.
  • Seafood Machbous: Replace the lamb with your choice of seafood like shrimp, fish, or a combination of seafood.
  • Spicy Machbous: Increase the amount of baharat spice mix or add additional spices like chili powder or cayenne pepper for a spicier version.
  • Nutty Machbous: Include different types of nuts such as cashews, pistachios, or pine nuts for added crunch and flavor.
  • Lemon Machbous: Squeeze fresh lemon juice over the dish before serving to give it a tangy twist.
  • Herbed Machbous: Add fresh herbs like cilantro, parsley, or mint to enhance the flavors and aroma of the dish.
  • Vegetarian/vegan Machbous: Replace the meat with plant-based protein alternatives like tofu, tempeh, or seitan, and use vegetable broth instead of chicken broth.
  • Gluten-free Machbous: Substitute the Basmati rice with a gluten-free grain like quinoa or gluten-free rice varieties.

Recipe overview

Machbous is a traditional Middle Eastern one-pot dish that's bursting with flavor. This delicious recipe combines tender pieces of lamb with fragrant spices, basmati rice, and a delightful garnish of sautéed almonds and raisins. While it may take some time to prepare, the result is a hearty and satisfying meal that's worth every minute. Cooking the lamb and rice together in the same pot allows the flavors to meld together, creating a dish that's rich and savory. Whether you're hosting a dinner party or simply want to treat your family to a special meal, Machbous is sure to impress.

Common questions

  1. Can I use a different type of rice? It is recommended to use Basmati rice for this recipe as it adds a unique flavor and texture. However, you can use other long-grain rice varieties if Basmati is not available.
  2. What can I substitute for lamb? If you prefer, you can substitute lamb with chicken, beef, or even shrimp. Adjust the cooking time accordingly based on the protein you choose.
  3. Where can I find black lime powder? Black lime powder can be found in Middle Eastern or specialty spice stores. If you cannot find it, you can omit it from the recipe.
  4. Can I use ground spices instead of whole spices? While whole spices are preferred for their flavors, you can use ground spices as a substitute. Just reduce the quantities by half, as ground spices are more potent.
  5. Can I make this recipe vegetarian? Yes, you can make a vegetarian version by omitting the meat and using vegetable broth instead of chicken broth. You can also add vegetables like carrots, peas, and bell peppers for extra flavor and texture.
  6. How can I adjust the spiciness of the dish? If you prefer a milder flavor, you can reduce the amount of baharat spice mix or omit the black lime powder. Adjust the spices according to your taste preferences.
  7. Can I make this recipe ahead of time? Yes, you can make Machbous ahead of time and reheat it before serving. Just make sure to store it in an airtight container in the refrigerator and reheat gently on the stovetop or in the microwave.
  8. What can I serve with Machbous? Machbous is often served with a side of salad, yogurt, or a traditional Middle Eastern condiment called "harissa." It pairs well with flatbread or steamed vegetables.

Serving dishes and utensils

  • Large pot - to cook the lamb and rice together
  • Serving dish - to present and serve the Machbous
  • Spatula - for stirring the ingredients in the pot
  • Knife - for chopping onions, garlic, and tomatoes
  • Cutting board - to use while chopping ingredients
  • Measuring cups - for accurate measurement of rice and broth
  • Measuring spoons - to measure the spices
  • Pan - for sautéing the almonds and raisins
  • Slotted spoon - to remove the dried black limes and whole spices before serving

Origin stories

Machbous, a delightfully spiced and fragrant dish, pivots around the heart of culinary traditions in the Arabian Gulf, particularly Kuwait, where it holds the status of a national dish. Its appeal lies in the delicate balance of spices, the tenderness of the meat, and the fluffy, aromatic basmati rice - elements that come together in a single pot, capturing the essence of communal dining. While this dish often takes center stage during festive occasions, it is by no means limited to them. Rather, it is a reflection of the everyday hospitality and generosity of the Arabian Gulf people. Though there are variations of Machbous, each bearing the unique imprint of the family kitchen it emanates from, the core spirit of the dish - a warm invitation to the table - remains the same across all homes. It’s a testament to the region's rich history and cultural tapestry, influenced by centuries of trade, travel, and exchange of ideas with different cultures.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.