Saudi

Mathloutha

Mathloutha is a Najdi Saudi feast plate bringing together three beloved staples: creamy jareesh, saucy qursan, and spiced rice. It is served with tender lamb and finished with ghee-fried onions for a comforting, deeply traditional meal.

▶Watch it madeJason Billam Travel · 14:42

Ingredients

• Bone-in lamb pieces500g
• Basmati rice, rinsed and soaked 20 minutes1/2 cup
• Jareesh, coarse cracked wheat, rinsed and soaked 30 minutes1/2 cup
• Dried qursan bread, broken into large pieces2 sheets
• Onion, finely chopped1 large
• Tomato, finely chopped1 medium
• Tomato paste1 tbsp
• Plain laban or buttermilk1 cup
• Ghee3 tbsp
• Zucchini, cut into chunks1 small
• Carrot, cut into chunks1 small
• Pumpkin or squash, cut into chunks1 cup
• Black lime1
• Saudi baharat1 1/2 tsp
• Ground cumin1 tsp
• Ground cardamom1/4 tsp
• Cinnamon stick1 small
• Bay leaf1
• Salt1 1/2 tsp, or to taste
• Black pepper1/2 tsp
• Water5 cups

Method

1. Heat 1 tablespoon ghee in a heavy pot and brown the lamb pieces on all sides.
2. Add half the chopped onion, the cinnamon stick, bay leaf, black lime, 1 teaspoon baharat, 1/2 teaspoon cumin, salt, black pepper, and 5 cups water.
3. Bring to a boil, skim the foam, then cover and simmer for 1 1/2 hours, until the lamb is tender and the broth is rich.
4. Lift out the lamb and keep it warm, then strain and reserve the broth for the three parts of the mathloutha.
5. For the jareesh, place the soaked cracked wheat in a small pot with 1 1/2 cups reserved broth and simmer gently for 35 to 45 minutes, stirring often, until the grains break down.
6. Stir in the laban gradually and keep cooking on low heat, beating the mixture with a wooden spoon until creamy and thick; adjust salt and keep warm.
7. For the qursan, heat 1 tablespoon ghee in another pot and sauté the remaining onion until golden.
8. Add the tomato, tomato paste, remaining 1/2 teaspoon baharat, remaining 1/2 teaspoon cumin, ground cardamom, zucchini, carrot, and pumpkin, then stir for 3 minutes.
9. Add 1 1/2 cups reserved broth, cover, and simmer until the vegetables are tender and the sauce is fragrant.
10. Add the broken qursan bread to the vegetable stew and gently fold it in until it softens and absorbs the sauce without becoming dry.
11. For the rice, bring 1 cup reserved broth to a boil, add the drained basmati rice, cover, and cook on low heat for 15 minutes, then rest covered for 10 minutes.
12. Heat the remaining 1 tablespoon ghee in a small pan and fry any reserved sliced or chopped onion bits until deeply golden for garnish.
13. Arrange the mathloutha on a large serving plate with creamy jareesh on one side, saucy qursan on another, and spiced rice on the third.
14. Place the tender lamb pieces over the top and spoon over a little broth or ghee-fried onion before serving hot.

Common questions