Machbous Recipe with lamb: make it delicious with Milkio ghee
Machboos is an Arabian Bedouin’s favorite meal. It is a perfect Iftar meal that reflects a rich Emirati heritage.
Machbous is UAE’s one of the most traditional dishes. It is a festive dish, although people of UAE prefer to have it quite frequently for its delicious taste and nutritional quality.
The culinary history of Machbous recipe
Machbous, also called “Makbous” or “Makboush,” is a traditional and popular dish in the Arabian Gulf region, particularly in countries like Kuwait, Bahrain, Qatar, Saudi Arabia, and the United Arab Emirates. This dish is a staple of Gulf cuisine. It offers a rich culinary history deeply rooted in the culture of the Arabian Peninsula.
Here’s a brief overview of the culinary history of Machbous:
- Bedouin Origins: Machbous originates in the traditional cuisine of the Bedouin people who have inhabited the Arabian Peninsula for centuries. The Bedouins originally prepared the dish as a hearty, one-pot meal made with ingredients readily available in the desert.
- Rice as a Staple: Rice has long been a staple in Arabian Gulf cuisine due to its ability to thrive in the region’s arid climate. Machbous typically features fragrant long-grain rice, a fundamental component of the dish.
- Influence of Spices: Arabian cuisine is known for using aromatic spices, and Machbous is no exception. The dish incorporates a blend of spices like saffron, black lime (loomi), cinnamon, cloves, and cardamom, which give it its distinctive flavor.
- Variations by Region: The specific ingredients and preparation methods for Machbous can vary from one Gulf country to another and even between regions within those countries. Each area may have its unique take on the dish, adapting it to local ingredients and tastes.
- Influence of Trade Routes: The Arabian Peninsula has historically been a significant crossroads for trade, influencing its cuisine. Ingredients like saffron, a key component of Machbous, were brought to the region through ancient trade routes.
- Cultural Significance: Machbous is not just a meal; it holds cultural significance in the Gulf region. It is often served at special occasions, family gatherings, and celebrations, symbolizing hospitality and sharing good food.
- Preparation Methods: Traditionally, Machbous was prepared using a large, shallow pot or a traditional clay oven called a “tandoor.” Modern kitchen equipment is used today, but traditional techniques and flavors are still preserved.
- Variations: There are many variations of Machbous, including seafood Machbous (made with fish or shrimp), chicken Machbous, and lamb Machbous. The choice of protein and ingredients can vary based on regional preferences and availability.
- Serving Style: Machbous is typically served with a side of yogurt or a tomato-based sauce, such as “daqqus” or “salata hara,” and is sometimes accompanied by dates and fresh vegetables.
Machbous is a beloved and iconic dish in the Arabian Gulf, showcasing the region’s culinary heritage and cultural diversity. It continues to be a cherished part of Gulf cuisine, enjoyed by locals and appreciated by visitors for its unique flavors and cultural significance.
It is mainly made with lamb, but this preparation can be tried with Pomfret fish and chicken. The taste is wholesome, and the effort it needs to cook the Machboos dish is worth trying.
- Prep Time: 20 minutes.
- Cooking time: 1 hour 45 minutes
- Serving-8-10 people approximately.
Ingredients for the recipe
The entire Machbous cooking process is divided into three portions:
- Preparing the meat
- Cooking the gravy
- Cooking the rice.
For the lamb:
Lamb meat, well rinsed, dried, marinated overnight with
- Salt,
- Bezar spice,
- Lemon juice,
- Turmeric,
- Saffron
Instruction for preparing the Machbous gravy:
- Milkio’s grass-fed sheep Ghee for cooking
- Onions: 6 finely sliced
- Green chilies, garlic, and ginger: 50g each, finely chopped
- Bezar spice: 3-1/2 Tablespoon
- Ground turmeric: 1/2 Tablespoon
- Ground cinnamon: 1 teaspoon.
- Cinnamon sticks and cardamom: 10 each
- Cloves: 8 cloves
- Dry Fruits(Sultanas, whole blanched almonds, and whole unsalted raw cashew nuts): 1 cup each,
- Fresh tomatoes: 6 chopped
- tomato paste: 1 cup,
- Curry leaves a handful.
For cooking the rice for the Machbous recipe:
Ingredients
Rice: 2.5kg
Salt: to taste
Milkio’s grass-fed sheep ghee: 1 tablespoon
For Garnishing:
- 6 cups yellow split peas, boiled with salt and turmeric and sautéed with 3 finely sliced onions until the peas get brown
- 1 tablespoon bezar spice
- 2 teaspoon saffron soaked in lemon juice
- 1 tablespoon rose water
Instruction for Cooking
Cooking the lamb Machbous
- Take a deep saucepan and add water to it.
- When water starts boiling, add the lamb and boil it with salt, turmeric, and a pinch of a little bezar spice for the next 45 minutes.
- Remove the lamb from the stock and keep it apart. Reserve the stock for preparing the rice.
- To prepare the gravy, heat Milkio’s grass-fed sheep ghee in a large saucepan and start sautéing onions until the onions become golden brown.
- Add garlic, ginger, and green chilies and sauté them until the ingredients get tender and a little brown.
- Add bezar spice, turmeric, crushed cinnamon, cardamom, and cloves, and continue sautéing the mix on low heat for 3-4 minutes.
- Add tomato paste, curry leaves, and half of the chopped fresh coriander.
- You have to continue cooking on low heat for further a minute. Add lamb to it and season with salt.
- To prepare rice, boil rice in a large saucepan with 2.5 liters of water until all the water is absorbed.
- You must add already prepared lamb stock and cook until all the stock gets absorbed in the rice.
- Spoon Milkio’s Himalayan pink salt ghee over the cooked dish and keep aside.
- Now spoon lamb Machbous and gravy on top of the rice and garnish with the remaining coriander.
- Cover the lid and cook for 10 minutes on low heat.
- Remove from heat and set rice aside.
- Garnish with sautéed split peas and bezar spice.
- Remove from heat, sprinkle with rose water and saffron. Serve hot and enjoy the delicacy.
Why Milkio Ghee is the best for cooking Lamb Macbous?
- Milkio grass-fed sheep ghee adds a rich creaminess to your spicy cooking.
- It is a grade-1 taste enhancer. Milkio ghee in Lamb Machbous helps enhance the taste of the spices used.
- Milkio sheep Ghee offers a high smoke point. It is safe to do high-temperature slow cooking with Milkio grass-fed ghee.
About Milkio Grass-fed ghee:
Try Milkio grass-fed ghee, which is prepared in New Zealand from local and imported ingredients. Milkio grass-fed ghee is all-natural and does not contain artificial color, flavor, and chemical preservatives.
Milkio grass-fed ghee products are verified as non-GMO. Milkio Foods, the leading grass-fed ghee manufacturer and exporter, produces them. The ghee is all-natural and offers an intense nutty feel-good aroma, rich, creamy texture, and additive-free quality, making it a superfood for the kitchen.
Milkio Ghee is gluten, lactose, casein, carb, sugar, and chemical-free product safe for consuming lactose intolerants and casein sensitives. It is keto and paleo diet-friendly. Milkio ghee products do not contain artificial color, flavor, or preservatives.
Milkio ghee offers a high smoke point. It is shelf-stable dairy oil you can store in the kitchen at room temperature for up to 18 months from the manufacturing date. To buy Milkio ghee, you may order at the Milkio website.
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