Eid Machbous Feast
The Quirky Foodster Team
Ingredients
- Basmati rice, soaked for 30 minutes — 1.1 kg (2.4 lb)
- Lamb, cut into pieces — 2 kg (4.4 lb)
- Onions, sliced — 4
- Tomatoes, chopped — 6
- Dried black limes (loomi), pierced — 8
- Baharat spice blend — 4 tbsp
- Turmeric — 1 tsp
- Saffron threads, soaked in warm water — 1 tsp
- Oil — 240 ml (8 fl oz)
- Water or stock — 1.9 L (64 fl oz)
- Salt — to taste
- Fried onions, raisins and toasted almonds, to garnish
Method
- Heat the oil in a very large pot and fry the onions until golden; remove half for garnish.
- Add the lamb to the pot with the remaining onions, and brown well on all sides.
- Add the baharat, turmeric and dried limes, stirring to coat.
- Add the chopped tomato and cook for 6–8 minutes until it softens.
- Add the water or stock and salt, bring to a simmer, then cover and cook for 1–1.5 hours until the lamb is very tender.
- Remove the lamb and set aside; strain the cooking liquid, reserving it.
- Add the soaked, drained rice to the pot with enough of the reserved liquid to just cover it, along with the saffron water.
- Cover tightly and cook over low heat for 20–25 minutes until the rice is tender.
- Return the lamb to warm through, then serve to the gathered celebration, garnished with fried onions, raisins and toasted almonds.
Introduction: A generous feast-sized version of Qatar's national machbous, prepared for Eid celebrations and shared among the extended family and community.
Cultural Background: During Eid, Qatari families and neighbourhoods often prepare machbous in even larger quantities than usual, sharing the generous, fragrant spiced rice and meat centrepiece as an expression of togetherness and celebration.
Tips: Cooking in a very large, wide pot helps the rice cook evenly when making a big batch for a crowd. Scale the spice quantities up confidently, tasting and adjusting as the dish comes together.
Variations: Add a few whole hard-boiled eggs as a festive garnish. Serve alongside a large salad and fresh bread for a complete Eid spread.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat in a covered pan over low heat with a splash of water, or in a microwave, until hot throughout.
FAQs:
Q: How many people does this festive batch serve?
A: This quantity comfortably serves 12–15 people as part of a larger celebratory spread.
Q: Is machbous always the centrepiece at Eid?
A: It's one of the most common and beloved choices, reflecting its status as Qatar's national dish.
- Basmati rice, soaked for 30 minutes — 1.1 kg (2.4 lb)
- Lamb, cut into pieces — 2 kg (4.4 lb)
- Onions, sliced — 4
- Tomatoes, chopped — 6
- Dried black limes (loomi), pierced — 8
- Baharat spice blend — 4 tbsp
- Turmeric — 1 tsp
- Saffron threads, soaked in warm water — 1 tsp
- Oil — 240 ml (8 fl oz)
- Water or stock — 1.9 L (64 fl oz)
- Salt — to taste
- Fried onions, raisins and toasted almonds, to garnish
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