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Maqluba is a popular Middle Eastern dish that combines rice, vegetables, and meat with a wonderful mix of spices. Makloube is unique in the way that it’s carefully layered, cooked, then flipped upside down to reveal what’s inside.
Maqluba (also spelled maklaubeh, maklauba, maklaubaa) is an Arabic dish that means upside down. It consists of layers of vegetables like onions, tomatoes, potatoes, eggplant and sometimes cauliflower, seasoned lamb or chicken, and spiced broth. Maqluba is a traditional recipe that takes time to prepare but is well worth the effort!
This Makloubeh recipe is similar to hashweh, mandi, machboos, and Persian tahchin—full of flavor and rich in tradition. While it may look complicated, my step-by-step instructions will help you master it on the first try.
Table of Contents
Why You Should Try Maqluba
Packed with flavor: Maqluba gets its incredible taste from fragrant spices and the traditional layering method that brings everything together beautifully.
Show-stopping presentation: The layering and flipping give maqluba its signature look. It’s not just delicious—it’s a dish that makes dinnertime feel special and is perfect for sharing with family and friends.
Easier than it looks: Even though maqluba looks complicated, it’s actually simple to make. Roast the veggies, cook the lamb, layer everything with rice, and you’re good to go.
Endlessly adaptable: One of the best things about this recipe is how customizable it is. You can play around with the spices and switch up the veggies to make it just the way you like it.
Ingredients
- Lamb: Bone-in lamb provides rich flavor and adds depth to the dish. Use high-quality lamb for optimal taste and texture.
- Seasonings: Aromatic spices like cinnamon, cardamom, seven spice, turmeric and bay leaves add so much flavor to the dish.
- Onion: Use onions to cook the lamb, this would flavor both the lamb and the broth.
- Olive oil: You’ll need olive oil for browning the lamb in olive oil and spices and for sautéing the vegetables.
- Eggplants: A non-negotiable in this recipe, every maqluba recipe is made with a layer of eggplant. While many recipes call for fried eggplant, I’ve found that roasting them in just as delicious, and is lighter. When shopping for eggplants, look for ones that are firm ad have glossy skin.
- Potatoes: Yukon Gold potatoes or russet potatoes work best for this recipe. When cooked in Maqluba, they become tender and velvety, complementing the other ingredients perfectly.
- Tomatoes: Tomatoes add juiciness and color to your maqluba, and they are arranged at the bottom of the dish to avoid sticking.
- Basmati Rice: I love using basmati rice because the long grains absorb the broth without getting mushy.
- Slivered Almonds: Slivered almonds add crunch and nuttiness. Toast them in some olive oil and use them as garnish.
How to Make Maqluba
Prepare the lamb: Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Sear the lamb pieces on all sides until golden brown, approximately 3-4 minutes per side.
Add the cinnamon stick, cardamom pods, bay leaves, onion (halved or quartered), salt, and pepper to the pot. Pour in 6 cups of water to cover the lamb.
Bring the mixture to a simmer, then reduce the heat to low and cover the pot. Cook the lamb for 1.5 to 2 hours, or until it is tender and fully cooked, occasionally skimming off any foam that rises to the surface.
Roast the eggplants and potatoes: Slice the eggplants and potatoes evenly. Preheat the oven to 425°F (220°C). In a large bowl, toss the sliced eggplant and Yukon Gold potatoes with 3 tablespoons of olive oil until evenly coated.
Arrange the seasoned eggplant and potatoes in a single layer on a baking sheet.
Roast in the preheated oven for 30 minutes, or until the vegetables are tender and lightly browned, turning them halfway through the cooking time for even browning.
Assemble: Lightly oil the bottom of a large heavy bottom pot or Dutch oven. Arrange the sliced tomatoes in an even layer at the bottom of the pot. Top with roasted potatoes and eggplants. Add the cooked lamb followed by the rice. Make sure to tightly pack the rice.
Season with seven-spice, turmeric and salt. Pour 5 cups of the reserved lamb stock (from cooking the lamb) over the layers in the pot, ensuring that the liquid covers the rice by approximately 1 inch. If you don’t have enough broth, add water.
Cook the maqluba and serve: Bring the pot to a gentle simmer over medium heat, then cover with a tight-fitting lid. Cook the maqluba for 50 minutes, or until the rice is cooked through and the liquid has been absorbed. Remove the pot from the heat and let it sit, covered, for an additional 15 minutes.
Carefully run a knife around the edges of the pot to loosen the maqluba.
Place a large serving platter or plate over the top of the pot. Holding the platter and pot securely together, quickly flip them upside down to release the maqluba onto the platter. Remove the pot carefully, allowing the layers of maqluba to settle onto the platter. Garnish the maqluba with toasted slivered almonds and chopped parsley, if desired.
Serving Suggestions
Maqluba is traditionally served family-style, with the pot flipped upside down onto a large serving platter to reveal the layers of meat, vegetables, and rice. It is often garnished with toasted nuts and fresh herbs before serving. This is a hearty and flavorful dish that pairs well with a variety of sides and accompaniments. We love serving it with a classic fattoush salad or some creamy cucumber and yogurt salad.
Variations and Substitutions
Cauliflower: Some variations include roasted or fried cauliflower florets alongside the potatoes and eggplants. They add texture and absorb flavors beautifully.
Chicken Maqluba: For a chicken variation of maqluba, simply substitute the meat with chicken pieces (preferably skinless and bone-in thighs and legs), ensuring they are cooked thoroughly alongside the rice and vegetables. You will still cook them just like you did with the lamb, however, it will take less time.
Vegetarian/Vegan Maqluba: Replace the meat with plant-based proteins such as chickpeas, lentils, or tofu. You can also add a variety of vegetables, like carrots, bell peppers, zucchini, or cauliflower to enhance the dish’s flavor and texture.
Spices: You can add different spices to maqluba according to your taste preferences. Cumin, coriander, cloves, nutmeg, and cinnamon are great choices too.
Storage and Make-Ahead Instructions
Refrigeration: Transfer the cooled maqluba into an airtight container. Make sure the container is large enough to accommodate the dish without crushing the layers. Place the container in the refrigerator and store it for up to 3-4 days.
Freezing: If you want to store maqluba for longer periods, you can freeze it. Divide the maqluba into individual portions and store them in freezer-safe containers or zip-top bags. Freeze for up to 2-3 months. When ready to eat, thaw frozen maqluba in the refrigerator overnight. Reheat it gently in the microwave or oven until heated through. Adding a splash of water or broth can help prevent it from drying out during reheating.
Make-ahead: You can prepare the lamb and roast the vegetables up to 2 days in advance. Then assemble and cook on the day you’re serving the maqluba.
Frequently Asked Questions
Basmati rice is traditionally used in maqluba for its fragrant aroma and fluffy texture. However, you can also use other varieties of long-grain rice depending on personal preference.
If the rice seems dry, it may require additional liquid. Try adding a little more water or broth to the pot. Once you’ve added more liquid, continue cooking the maqluba on low heat for an additional 5-10 minutes. This allows the rice to absorb the extra liquid and cook further.
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Maqluba Recipe (Makloubeh)
Ingredients
Lamb
- 1 tablespoon olive oil
- 1½ pounds lamb, bone-in
- 1 cinnamon stick
- 4 cardamom pods
- 2 bay leaves
- 1 onion
- salt and pepper, to taste
- 6 cups water
Vegetables
- 2 Italian eggplants, sliced ½ inch thick
- 2 yukon gold potatoes, sliced ½ inch thick
- 3 tablespoons olive oil
- 2 tomatoes, sliced
- 2 cups basmati rice
- 1 teaspoon seven spice
- 1 teaspoon kosher salt
- ½ teaspoon turmeric
Garnish
- Slivered almonds, toasted
- Chopped parsley
Instructions
Prepare the Lamb
- Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Sear the lamb pieces on all sides until golden brown, approximately 3-4 minutes per side.
- Add the cinnamon stick, cardamom pods, bay leaves, onion (halved or quartered), salt, and pepper to the pot. Pour in 6 cups of water to cover the lamb.
- Bring the mixture to a simmer, then reduce the heat to low and cover the pot. Cook the lamb for 1 hour to 1hour and 30 minutes, or until it is tender and fully cooked, occasionally skimming off any foam that rises to the surface.
Roast the Eggplants and Potatoes
- Preheat the oven to 425°F (220°C). In a large bowl, toss the sliced eggplant and Yukon Gold potatoes with 3 tablespoons of olive oil until evenly coated.
- Arrange the seasoned eggplant and potatoes in a single layer on a baking sheet. Roast in the preheated oven for 30 minutes, or until the vegetables are tender and lightly browned, turning them halfway through the cooking time for even browning.
Arrange the Layers in the Pot
- Lightly oil the bottom of a large pot or Dutch oven. Arrange the sliced tomatoes in an even layer at the bottom of the pot.
- Layer the roasted potatoes and eggplant over the tomatoes, followed by the cooked lamb pieces. Spread the rinsed and drained basmati rice evenly over the lamb. Sprinkle the top layer of rice with the 7 spice blend, salt, and turmeric.
Add Lamb Stock and Simmer
- Pour 5 cups of the reserved lamb stock (from cooking the lamb) over the layers in the pot, ensuring that the liquid covers the rice by approximately 1 inch. Make sure the rice is patted tightly.
- Bring the pot to a gentle simmer over medium heat, then cover with a tight-fitting lid. Cook the Maqluba for 50 minutes, or until the rice is cooked through and the liquid has been absorbed. Remove the pot from the heat and let it sit, covered, for an additional 15 minutes.
Flip and Serve
- Carefully run a knife around the edges of the pot to loosen the Maqluba.
- Place a large serving platter or plate over the top of the pot. Holding the platter and pot securely together, quickly flip them upside down to release the Maqluba onto the platter. Remove the pot carefully, allowing the layers of Maqluba to settle onto the platter
- Garnish the Maqluba with toasted slivered almonds and chopped parsley, if desired.
Video
Notes
- If the rice isn’t fully cooked or seems dry, it may require additional liquid. Try adding a little more water or broth to the pot. Once you’ve added more liquid, continue cooking the maqluba on low heat for an additional 5-10 minutes. This allows the rice to absorb the extra liquid and cook further.
- Slice Vegetables Evenly: Before roasting, ensure that both the eggplants and Yukon Gold potatoes are sliced into uniform thickness. Evenly sliced vegetables will cook at the same rate, ensuring that they are tender and evenly caramelized.
- Layer Ingredients Evenly: Layer the ingredients evenly in the pot to ensure even cooking. Distribute the meat, vegetables, and rice evenly to create a balanced dish.
- Press Layers Down: After adding each layer, gently press it down with a spatula or the back of a spoon. This helps to compact the layers and ensures the Maqluba holds together when flipped.
- Use a Heavy-Bottomed Pot: Choose a heavy-bottomed pot or Dutch oven for cooking Maqluba. This helps distribute heat evenly and prevents the bottom from burning.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This looks incredible! I cannot wait to make it for dinner this week! Thank you for this awesome recipe!
This dish was amazing. The combination of flavors is fantastic
This was absolutely delicious. The perfect combination of meat and veggies.
I love the concept of this recipe with the flipping. I bet it’s so much fun to make!
The lamb was tender and flavorful, and the layers of rice, vegetables, and spices were perfectly balanced. It’s a great dish to impress guests or enjoy with family.