Authentic Middle Eastern Maqluba Recipe

Ingredients

2 cups Basmati rice
1 large cauliflower, cut into florets
2 large aubergines, sliced
2 tablespoons olive oil
2 medium onions, chopped
4 cloves garlic, minced
500g lamb, cut into chunks
2 teaspoons turmeric
1 teaspoon cinnamon
1 teaspoon allspice
4 cups chicken stock
1 bunch fresh parsley, chopped
1 cup toasted almonds
Salt and pepper to taste

Steps and instructions

Soak the basmati rice in cold water for 20 minutes, then drain.
Fry the cauliflower florets and aubergine slices in olive oil until brown. Set aside.
In the same pan, sauté the onions and garlic until soft and golden.
Add the lamb chunks to the pan and brown on all sides.
Add the turmeric, cinnamon, and allspice to the pan and stir to coat the meat. Season with salt and pepper.
Add the chicken stock and bring to a boil. Reduce heat and simmer for 20 minutes.
Layer the fried cauliflower and aubergine in the bottom of a large pot.
Spread the soaked and drained rice over the vegetables.
Pour the lamb and stock mixture over the rice. Cover the pot and simmer for 40 minutes, or until the rice is tender and has absorbed most of the liquid.
Remove the pot from heat and let sit for 10 minutes. This will allow the maqluba to set and make it easier to flip.
Place a large serving plate over the pot. Hold the plate and pot firmly together and flip, so the pot is now upside down on the plate. Lift the pot off slowly to reveal the maqluba.
Sprinkle the maqluba with chopped parsley and toasted almonds before serving.

Tools for making

Large pot - A pot large enough to hold all the ingredients and allow for flipping the maqluba.
Frying pan - A pan for frying the cauliflower, aubergine, onions, and garlic.
Knife - A sharp knife for cutting the cauliflower, aubergine, onions, and garlic.
Cutting board - A sturdy cutting board for chopping the vegetables and meat.
Spatula - A spatula for flipping and stirring the ingredients.
Measuring cups - Measuring cups for accurately measuring the rice and chicken stock.
Garlic mincer - A tool for mincing the garlic cloves.
Serving plate - A large, flat plate for flipping and serving the maqluba.
Toasted almond garnish - Toasted almonds for sprinkling on top of the maqluba before serving.

Recipe variations

Vegetarian variation: Omit the lamb and replace it with your choice of vegetables like mushrooms, zucchini, or bell peppers.
Chicken variation: Substitute the lamb with boneless chicken thighs or breasts.
Seafood variation: Swap the meat for seafood options such as shrimp, fish fillets, or a combination of seafood.
Spice variations: Experiment with different spice blends like cumin, paprika, or cardamom to add extra flavor to the dish.
Gluten-free variation: Replace the basmati rice with gluten-free rice options like jasmine rice or quinoa.
Crust variations: Instead of using rice as the base, try using traditional Arabic bread or even thinly sliced potatoes.
Vegan variation: Use vegetable broth instead of chicken stock, and omit any animal products such as meat, butter, or dairy.

Recipe overview

Maqluba, which translates to "upside down" in Arabic, is a traditional Middle Eastern dish that beautifully showcases layers of rice, meat, and vegetables. This flavorful and hearty dish comes to life with the use of aromatic spices such as turmeric, cinnamon, and allspice. Despite the impressive presentation, it's surprisingly simple to make. With succulent lamb, fluffy rice, and tender vegetables, all crowned with toasted almonds and fresh parsley, this dish promises to be a feast for the senses. Prepare to impress your guests with the grand flipping reveal as you turn the pot upside down to serve, hence the name Maqluba.

Common questions

Can I use a different type of rice? Yes, you can use a different type of rice such as jasmine rice, but the texture and cooking time may vary.
Can I use a different protein instead of lamb? Absolutely! You can use chicken, beef, or even vegetarian alternatives like chickpeas or tofu.
Can I make this recipe vegan? Yes, you can make a vegan version by omitting the meat and using vegetable stock instead of chicken stock.
Can I prepare maqluba in advance? While it is best to serve maqluba immediately after flipping, you can prepare the ingredients and layer them in the pot in advance. Simply cook and flip the maqluba when you're ready to serve.
Can I freeze leftovers? Yes, you can freeze leftovers in an airtight container for up to 3 months. Thaw and reheat in the oven or on the stovetop before serving.
Can I add other vegetables to this dish? Certainly! Maqluba is versatile, and you can add vegetables like carrots, potatoes, or bell peppers to the layering process.
What can I serve with maqluba? Maqluba is often served with a side of yogurt, a fresh salad, or pickled vegetables. It can also be enjoyed on its own as a complete meal.

Serving dishes and utensils

Large pot - A large pot is needed to cook the maqluba and allow for flipping it onto a serving plate.
Frying pan - A frying pan is used to fry the cauliflower florets and aubergine slices.
Serving plate - A large serving plate is required to flip the cooked maqluba onto for presentation.
Chopping board - A chopping board is necessary for preparing the vegetables and meat.
Knife - A knife is needed to chop the onions, garlic, parsley, and to slice the aubergines.
Measuring cups - Measuring cups are helpful for accurately measuring the rice and chicken stock.
Wooden spoon - A wooden spoon is used for stirring and mixing the ingredients while cooking.
Spatula - A spatula can be helpful for flipping the maqluba onto the serving plate.
Toasting pan - A toasting pan is required to toast the almonds for garnishing.
Strainer - A strainer is used for rinsing and draining the soaked basmati rice.

Origin stories

Maqluba, which translates to 'upside-down' in Arabic, is a traditional dish of the Levant, enjoyed and celebrated across various Middle Eastern countries. Its name derived from the unique method of flipping the pot upside down when serving. This dish is often prepared for large gatherings and special occasions, as it symbolizes hospitality and generosity. The beauty of Maqluba lies in its flexibility – different regions and families add their unique touch, often using a variety of vegetables and meats, making each version a unique culinary experience. The dish is said to have originated during the 13th century in the region now occupied by modern-day Palestine and is often linked to the famed Arab cook Ibn al-Adim. Today, it continues to be a comforting symbol of communal dining and Middle Eastern hospitality.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.