Maqluba Recipe (Makloubeh)

Maqluba dish, showcasing succulent meat, aromatic rice, and assorted vegetables, elegantly garnished with parsley and crunchy slivered almonds.

5 from 5 votes

Maqluba is a popular Middle Eastern dish that combines rice, vegetables, and meat. One of the unique things about this dish is how it is carefully layered, cooked, then flipped upside down to reveal what's inside.

Prep Time10

Cook Time1 50

Total Time2

Course: Main Course

Cuisine: middle eastern

Servings:

Author: Shadi HasanzadeNemati

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

US Customary - Metric

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