maqlooba

Maqluba is a layered dish that is served by flipping upside down to reveal layers of vegetables (commonly eggplant, potato and cauliflower), meat and rice. It's so flavourful because everything cooks together in one pot. It's also highly customizable and made across many middle eastern countries. If you love Arabic food... this is the dish to try!

Maqluba (Makloubeh) with Lamb (Arabic rice dish)

lamb

vegetable oil

cinnamon

green cardamom

bay leaves

allspice

(optional but recommended)

turmeric

tomato paste

salt

black pepper

water

eggplants (approximately 700 grams)

potatoes

onion

large bell pepper (red

basmati rice

almonds (or pine nuts)

parsley

Start by preheating the oven to 450F 

Wash the eggplant and peel it every other stripe as shown in the ingredients photo. Cut into into thick slices, about half an inch thick

Wash and peel the potatoes, and cut them into roughly half inch thick circles

Place the eggplant and the potato on a lined baking sheet. Sprinkle them with salt and combine them with the oil (the amounts under the ingredients section). Bake for 30 minutes.

Wash the meat and sear it on medium high heat using the 2 tablespoons of oil. Add the 3 cups of water and all the whole spices and pressure cook for 10 minutes. If you are not using a pressure cooker, boil on stove top covered on medium heat for 40-60 minutes until tender.

Cut the onion and pepper into wings or slices. Cook with the oil in a pan over medium heat for 7 minutes until softened. Set aside.

Once the meat is cooked, remove it and set aside. Strain the stock from the whole spices.

To the hot stock (in a bowl or a pot), add the turmeric, salt, black pepper and tomato paste. Mix well to combine and add additional water to reach the 5.5 cups required. I do this by using a measuring cup to measure the total amount of stick then top it up with water until I reach 5.5 cups

Wash the rice several times until the water runs clear. Drain it and set aside

Cut the tomato into slices

To layer the maqluba, start by adding 2 tablespoons of oil to the bottom of the pot, then add the tomato slices, followed by eggplant, potato, meat, onions and peppers, then the rice

Pat the rice down firmly, then pour the stock on top. Pat down again using a wooden spoon to ensure the stock is fully covering the rice

Place the pot on medium high heat and allow it to start bubbling, which should take 5 minutes or so

Once it is bubbling, cover it and decrease the heat to low. Ensure the pot is well covered by also adding a towel on top, especially if your pot has any holes. Cook for 50 minutes.

After 50 minutes, turn heat off and allow maqluba to rest for 5-10 minutes. If you open it and realize your top layer of rice is undercooked or under seasoned, read the troubleshooting section

When ready to serve, find a large tray with raised edges and place it on top of the pot. Use both hands and place them on each handle while holding the tray down. In a swift motion, flip the pot over (have someone nearby to help you if you need it). Leave the pot flipped over the tray for a few minutes and allow gravity to slowly drop the maqluba

Lift the pot very slowly to help keep it intact. Serve with yogurt or Jajik and enjoy!

Try this Iraqi-inspired maqlooba. Meaning “upside-down”, it’s a special dish combining lamb chops, aubergine, tomatoes, basmati rice and potatoes

Maqlooba

4-6 lamb chops

2-3 tsp pul biber (Turkish pepper flakes)

tbsp date molasses

aubergines,

tsp turmeric

tsp baharat spice mix

olive oil

pomegranate molasses

onions,

potatoes,

tomatoes

lemon wedges, to serve (optional)

Put the lamb chops in a bowl. Combine 2 tsp salt, ½ tsp black pepper, the pul biber (to taste) and 2 tbsp of the date molasses or date syrup, if using. Rub all over the lamb, cover and leave to marinate at room temperature for 1 hr. Will keep chilled overnight.

Meanwhile, soak the aubergine slices in a bowl of salted water for 20 mins. Heat the oven to 200C/180C fan/gas 6.

Heat a 23cm flameproof casserole over a medium heat. Add the rice, then pour in 700ml boiling water from the kettle. Add a pinch of salt along with 1 tsp of the turmeric, the baharat spice and ½ tsp black pepper. Cook for 3-5 mins until the rice begins to soften, then drain and set aside.

Drain and rinse the aubergine, then toss with 4 tbsp of the olive oil, a pinch of salt and 2 tbsp of the pomegranate molasses. Tip onto a baking tray and bake for 20-25 mins until tender and starting to brown. In addition, put the onions on a separate baking tray, toss with 1 tbsp of the olive oil, 2 tbsp of the pomegranate molasses and a pinch of salt, and bake for 20 mins until tender. Put the potatoes on a third baking tray and toss with 1 tbsp of the olive oil, the remaining turmeric and a pinch of salt. Bake for 20 mins until lightly golden.

Meanwhile, remove the lamb chops from the marinade and gently shake to remove any excess. Heat the remaining ½ tbsp olive oil in a frying pan over a medium-high heat and fry the chops for 2 mins on each side until browned but still pink in the middle.

Line the base of the casserole with a circle of baking parchment. Arrange the tomato slices, slightly overlapped, in concentric circles on the parchment, followed by the onion rings, then the lamb chops, potatoes and aubergines. Spoon the rice on top and gently flatten the surface into an even layer.

Put the casserole over a medium heat. Dissolve 1 tsp salt in 150ml water and pour it over the rice, followed by the remaining 1 tbsp date molasses and 1 tbsp pomegranate molasses. Cover and cook for 5-10 mins, then reduce the heat and simmer for 20 mins until the rice is cooked through and the veg has caramelised slightly.

Remove from the heat, put a clean tea towel over the pan and cover with the lid (to prevent condensation dripping back into the rice). Leave to rest for 10 mins. Remove the lid, put a large plate over the pan and quickly invert. Tap the base and lift the pan carefully to keep the layers stacked. Peel off the baking parchment and serve with lemon wedges, if you like.

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Maqlooba

The most viewed maqlooba recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine