Lamb Makloubeh Kit for 4
84%Read ReviewsShips Nationwide in U.S.
Not eligible for shipping to CanadaTo make this showstopping centerpiece, layers of rice, lamb, cauliflower, eggplant, and carrots are cooked, flipped on a serving plate, and garnished with toasted almonds.
Tanoreen is Chef Rawia Bishara’s love letter to the traditional family-style Palestinian and Middle Eastern dishes she grew up eating. She opened Tanoreen in 1998 as a small ten-table restaurant in the Bay Ridge neighborhood of Brooklyn, New York. It’s since expanded to a larger location, Bishara has published two cookbooks and been nominated for a James Beard Award, and her daughter, Jumana, has come on board as a partner. Bishara’s cooking is a blend of classical Middle Eastern traditions with delicious multicultural aromas stirred through, inspired by Bishara’s mother as well as her time traveling abroad and living in New York.
Garnish not included
This package serves 4 people and includes
- Lamb Makloubeh, 9" (2 lbs.)
- Lamb Broth (8 oz.)
- Toasted Almonds (4 oz.)
Add-On Options Include
- Tahini Sauce (4 oz.)
- Tahini, Pomegranate Molasses & Harissa Sauce (4 oz.)
- House Spicy Harissa (4 oz.)
- Pickled Cauliflower (8 oz.)
- Pickled Turnips (8 oz.)
- House Zaatar Blend (16 oz.)
- Kit ships with ice packs, may thaw during transit.
- Upon arrival, store items in the refrigerator.
- Items last up to 2 days in the refrigerator. Freezing is not recommended.
To Serve
- Preheat oven to 350 degrees
- Drizzle the lamb broth on top of the Lamb Makloubeh
- Place the Lamb Makloubeh tray in the oven for 30 mins
- Remove tray from oven. Use a flat dish with a shallow edge and place it on top of the pot. Use both hands to flip the maklobeh onto the dish. Keep the container in place for a minute to rest and allow gravity to do some work before careful lifting the baking container. The maklobeh should hold its shape.
- Garnish with toasted almonds and Enjoy!
Short Grain Rice, Lamb, Cauliflower, Eggplant, Caramelized Onions, Tanoreen Spices, Toasted Almonds (For Garnish)
James Beard-Nominated Middle Eastern Cuisine Since 1998
James Beard-Nominated Middle Eastern Cuisine Since 1998
Tanoreen is Chef Rawia Bishara’s love letter to the traditional family-style Palestinian and Middle Eastern dishes she grew up eating. After years of throwing dinner parties and teaching friends how to cook, she opened Tanoreen in 1998 as a small ten-table Mediterranean restaurant in the Bay Ridge neighborhood of Brooklyn, New York, specializing in Palestinian food. It’s since expanded to a larger location, Bishara has published two cookbooks and been nominated for a James Beard Award, and her daughter, Jumana, has come on board as a partner.
Bishara’s cooking celebrates tradition while also embracing change. It’s a blend of classical Middle Eastern cooking with delicious multicultural aromas stirred through, inspired by Bishara’s mother as well as her time traveling abroad and living in New York. Tanoreen has been consistently hailed as one of the very best restaurants in all of NYC, and for the first time, it’s greatest hits are being delivered nationwide, from mezze platters to lamb baked eggplant to their iconic cheese knafeh for dessert!
