Maqluba
Maqluba, a show-stopping Middle Eastern classic, is a layered masterpiece of tender meat, fragrant basmati rice, and perfectly fried vegetables like golden eggplant, cauliflower, and potatoes. Meaning "upside down" in Arabic, this dish earns its name by being inverted onto a platter to reveal its beautifully arranged layers. Infused with the warm, aromatic spices of allspice, cinnamon, and cumin, Maqluba is as delicious as it is stunning. Topped with toasted pine nuts and fresh parsley for extra flavor and texture, this one-pot wonder is perfect for family gatherings or special occasions. Whether made with succulent lamb or chicken, Maqluba is a comforting, flavorful crowd-pleaser that is sure to transport your taste buds straight to the heart of Middle Eastern cuisine.
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Ingredients
- 500 grams Lamb or chicken pieces
- 300 grams Long grain basmati rice
- 1 large Eggplant
- 1 small Cauliflower
- 2 medium Potatoes
- 1 large Onion
- 3 units Garlic cloves
- 1 large Tomato
- 1 teaspoon Allspice powder
- 0.5 teaspoon Ground cinnamon
- 1 teaspoon Ground cumin
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 unit Bay leaf
- 100 milliliters Olive oil
- 50 grams Pine nuts (optional)
- 15 grams Fresh parsley for garnish
- 750 milliliters Water
Directions
Step 1
1. Begin by rinsing the rice in cold water until it runs clear, then soak it in water for 20 minutes and set aside.
Step 2
2. Cut the eggplant into 1cm slices, sprinkle with salt, and leave them for about 15 minutes before rinsing and drying with a paper towel to remove excess moisture.
Step 3
3. Divide the cauliflower into small florets. Peel and thickly slice the potatoes. Slice the onion thinly and crush the garlic cloves.
Step 4
4. Heat half of the olive oil in a large pan over medium-high heat. Fry the eggplant slices until they are golden brown on both sides. Remove and set aside on paper towels to drain excess oil.
Step 5
5. In the same pan, fry the cauliflower florets until golden brown and set aside. Repeat with the potato slices.
Step 6
6. In a large pot, pour the remaining olive oil and add the onion slices. Sauté until translucent, then add the crushed garlic and the meat pieces, cooking until they begin to brown.
Step 7
7. Add the allspice, cinnamon, cumin, salt, pepper, and bay leaf to the pot. Stir well to coat the meat with spices.
Step 8
8. Place a layer of tomato slices in the bottom of the pot, followed by the browned meat and its juices.
Step 9
9. Layer the fried vegetables over the meat, starting with the potatoes, then the cauliflower, and finally the eggplant.
Step 10
10. Drain the soaked rice and spread evenly over the top of the layered ingredients.
Step 11
11. Carefully pour the water into the pot, ensuring it covers the rice by about 1 cm. Cover the pot with a lid.
Step 12
12. Bring the pot to a boil over medium-high heat, then reduce to low heat and simmer for about 45-60 minutes, or until the rice is cooked and the water is fully absorbed.
Step 13
13. Remove the pot from heat and allow it to cool slightly for 10 minutes. This will help the flavors develop further.
Step 14
14. Carefully invert the pot onto a large serving dish, allowing the maqluba to slide out, revealing the layered design.
Step 15
15. Optionally, fry the pine nuts in a little oil until golden and sprinkle over the top of the maqluba for a crunchy garnish.
Step 16
16. Garnish with chopped fresh parsley before serving.
Nutrition Facts
| Serving size | 3432.6 grams (3432.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4569 |
| Total Fat 240.70g | 309% |
| Saturated Fat 64.40g | 322% |
| Polyunsaturated Fat 9.70g | |
| Cholesterol 485mg | 162% |
| Sodium 8125mg | 353% |
| Total Carbohydrate 423.60g | 154% |
| Dietary Fiber 47.30g | 169% |
| Total Sugars 60.00g | |
| Protein 184.70g | 369% |
| Vitamin D 0IU | 0% |
| Calcium 601mg | 46% |
| Iron 27mg | 151% |
| Potassium 7625mg | 162% |
Source of Calories