Authentic Middle Eastern Makbous: A Step-by-Step Guide

Ingredients

2 cups basmati rice
500 grams lamb cubes
3 tablespoons vegetable oil
2 large onions, finely chopped
6 cloves of garlic, minced
2 tablespoons Baharat spice mix
1 teaspoon turmeric
2 dried black limes (loomi)
1 large tomato, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
2 medium carrots, peeled and chopped
1/2 cup green peas
4 cups chicken or vegetable broth
1/2 teaspoon saffron threads, soaked in 2 tablespoons warm water
Salt and pepper to taste
1/4 cup toasted pine nuts, for garnish
1/4 cup chopped fresh parsley, for garnish

Steps and instructions

Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 20 minutes, then drain.
Heat the vegetable oil in a large pot over medium heat. Add the lamb cubes and brown on all sides. Remove the lamb from the pot and set aside.
In the same pot, add the chopped onions and minced garlic. Cook until the onions become translucent.
Add the Baharat spice mix and turmeric to the pot, stirring to coat the onions and garlic.
Add the dried black limes, tomato, green bell pepper, red bell pepper, carrots, and green peas to the pot. Stir until all the vegetables are well coated with the spices.
Add the lamb back into the pot and stir to combine with the vegetables.
Add the chicken or vegetable broth to the pot, followed by the drained rice. Stir to combine all the ingredients in the pot.
Add the saffron water to the pot and season with salt and pepper. Stir well.
Cover the pot and reduce the heat to low. Let it cook for about 20-25 minutes, or until the rice is cooked and the liquid is absorbed.
Remove the pot from the heat and let it sit, covered, for about 10 minutes. This allows the flavors to meld together.
Fluff the rice with a fork and transfer the Makbous to a serving dish.
Garnish with toasted pine nuts and chopped fresh parsley before serving. Enjoy your Makbous!

Tools for making

Large pot - A pot big enough to cook the rice and lamb together.
Cutting board - A sturdy surface for chopping the onions, garlic, and vegetables.
Knife - A sharp knife for cutting the onions, garlic, and vegetables.
Spoons and spatulas - Utensils for stirring and mixing the ingredients in the pot.
Measuring cups and spoons - To accurately measure the rice, oil, spices, and broth.
Fork - For fluffing the cooked rice.
Serving dish - A dish to present and serve the Makbous.
Toasted pine nuts - Optional, for garnishing the dish.
Chopped fresh parsley - Optional, for garnishing the dish.

Recipe variations

Replace lamb with chicken or beef cubes
Use jasmine rice instead of basmati rice
Add raisins or dried apricots for a touch of sweetness
Include sliced almonds or cashews for added crunch
Replace Baharat spice mix with a blend of cumin, coriander, and paprika
For a vegetarian version, omit the meat and add more vegetables such as eggplant or zucchini
Add a pinch of cinnamon or cardamom for a warm, aromatic flavor
Serve with a side of yogurt or tzatziki sauce for a creamy contrast
Sprinkle some sumac or lemon zest for a tangy twist
Add a splash of lemon juice or vinegar to enhance the flavors

Recipe overview

Makbous is a vibrant and hearty Middle Eastern dish that is packed with an array of flavors. This delicious meal is centered around basmati rice and tender lamb, both of which are cooked in a pot with a delightful blend of vegetables, spices, and broth. The dish is also accentuated with the unique tang of dried black limes and the exotic aroma of saffron. The finished result is a beautiful one-pot meal, garnished with toasted pine nuts and fresh parsley, that delivers a satisfying and aromatic experience. This recipe will guide you through the process to make Makbous, bringing the rich flavors of the Middle East right into your kitchen.

Common questions

Can I use a different type of rice? Yes, you can use a different type of rice such as jasmine rice or long-grain rice, but keep in mind that the cooking time may vary.
Can I substitute the lamb with another meat? Certainly! You can substitute lamb with beef or chicken if you prefer.
What can I use as a substitute for Baharat spice mix? If you don't have Baharat spice mix, you can make a homemade version using a blend of ground cinnamon, cloves, nutmeg, allspice, and black pepper.
Where can I find dried black limes (loomi)? You can find dried black limes (loomi) at Middle Eastern or specialty food stores. They add a unique citrusy flavor to the dish. If you can't find them, you can omit them or substitute with a squeeze of fresh lime juice.
Can I add other vegetables to the recipe? Absolutely! You can customize the recipe by adding vegetables like zucchini, eggplant, or cauliflower. Just make sure to adjust the cooking time accordingly.
Can I make this recipe vegetarian or vegan? Yes, you can make this recipe vegetarian by substituting the lamb with tofu or tempeh, and using vegetable broth instead of chicken broth. For a vegan version, make sure the Baharat spice mix doesn't contain any animal-derived ingredients.
How can I adjust the spiciness? If you prefer a milder flavor, you can reduce the amount of Baharat spice mix or omit the red bell pepper. To increase the spiciness, you can add a pinch of cayenne pepper or chili flakes.
How do I know when the rice is cooked? The rice is cooked when it becomes tender and the liquid is absorbed. You can test a few grains by tasting them to ensure they are cooked to your liking.

Serving dishes and utensils

Large pot - Used for cooking the Makbous.
Fork - Used to fluff the cooked rice.
Serving dish - Used for presenting and serving the Makbous.
Toasted pine nuts - Garnish for the Makbous.
Chopped fresh parsley - Garnish for the Makbous.

Origin stories

Makbous, a jewel of Middle Eastern cuisine, hails from the Arabian Gulf and is particularly celebrated in Kuwait. This rich and fragrant dish, akin to the Indian Biryani, is a testament to Kuwait's historical trading relationships that introduced a variety of spices to their culinary scene. The use of loomi, or dried black lime, exemplifies the innovative preservation methods born out of the region's arid climate. Traditionally prepared on special occasions, Makbous is not just a meal but a celebration of heritage, a symphony of flavors that narrates a tale of trade winds, sun-soaked lands, and the eternal human endeavor for sustenance and pleasure.

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.