📝 About This Recipe
Makloubeh, which literally translates to 'upside-down' in Arabic, is a centerpiece of Levantine hospitality that turns a humble meal into a theatrical event. This Lebanese classic layers succulent, spice-infused lamb with deeply caramelized cauliflower and aromatic basmati rice, all cooked together in a single pot. When flipped onto a platter, it reveals a stunning golden crown of vegetables and meat, offering a symphony of earthy, warm spices like allspice and cinnamon in every bite.
🥗 Ingredients
The Meat and Broth
- 2 lbs Lamb leg or shoulder (cut into 1.5-inch cubes)
- 6 cups Water (for boiling)
- 1 large Onion (peeled and quartered)
- 1 piece Cinnamon stick
- 2 pieces Bay leaves
- 4-5 pieces Whole cardamom pods (cracked)
The Vegetables and Rice
- 1 large head Cauliflower (cut into large florets)
- 3 cups Basmati rice (soaked for 30 mins and drained)
- 1/2 cup Vegetable oil (for frying or roasting the cauliflower)
- 2 medium Tomato (sliced into thick rounds)
The Spice Blend (Baharat)
- 1 tablespoon Lebanese Seven Spice (or a mix of allspice and black pepper)
- 1 teaspoon Ground cinnamon
- 1/2 teaspoon Ground turmeric (for a vibrant golden color)
- 2 tablespoons Salt (divided between broth and rice)
For Garnish
- 1/4 cup Pine nuts or slivered almonds (toasted until golden)
- 2 tablespoons Fresh parsley (finely chopped)
👨🍳 Instructions
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1
In a large heavy-bottomed pot, sear the lamb cubes over medium-high heat until browned on all sides. Add the water, quartered onion, cinnamon stick, bay leaves, and cardamom pods. Bring to a boil, skim off any foam that rises to the surface, then reduce heat and simmer for 1 hour or until the meat is very tender.
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2
While the meat is simmering, prepare the cauliflower. You can either deep fry the florets until dark golden brown (traditional method) or toss them with oil and roast at 400°F (200°C) for 25-30 minutes until caramelized.
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3
Once the meat is cooked, strain the broth into a clean bowl and set aside. Keep the meat separate. You should have about 4.5 to 5 cups of broth; add water if needed to reach this volume.
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4
In a medium bowl, toss the soaked and drained rice with the Seven Spice, ground cinnamon, turmeric, and 1 tablespoon of salt until every grain is evenly coated.
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5
Prepare a clean, deep pot (preferably non-stick) for layering. Place the sliced tomatoes at the very bottom; these prevent sticking and add a beautiful color to the top.
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6
Layer the cooked lamb cubes over the tomatoes, pressing them down slightly to create a flat surface.
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7
Arrange the browned cauliflower florets over and around the meat, filling in any gaps.
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8
Gently pour the spiced rice over the meat and vegetables, smoothing the top with a spoon.
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9
Carefully pour the reserved warm meat broth over the rice. Use a spoon to buffer the pour so you don't disturb the layers. The liquid should sit about 1 inch above the rice.
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10
Place the pot on high heat and bring to a gentle boil. Once boiling, reduce the heat to the lowest setting, cover with a tight-fitting lid, and simmer for 25-30 minutes until the liquid is fully absorbed.
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11
Turn off the heat. Place a clean kitchen towel under the lid and let the pot rest undisturbed for 15 minutes. This 'steaming' phase is crucial for fluffy rice and a stable structure.
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12
The Moment of Truth: Place a large circular serving platter over the top of the pot. Using oven mitts, firmly hold the pot and platter together and flip them over in one swift motion.
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13
Do not lift the pot immediately! Let it sit upside down for 5 minutes to allow the layers to settle. Gently tap the bottom and sides of the pot before slowly lifting it straight up.
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14
Garnish the 'cake' with toasted nuts and fresh parsley. Serve immediately while steaming hot.
💡 Chef's Tips
Always use a non-stick pot to ensure the Makloubeh releases cleanly without the meat sticking to the bottom. Don't under-brown the cauliflower; the darker the cauliflower, the deeper and more authentic the flavor of the final dish. Soaking the rice for at least 30 minutes is essential for long, fluffy grains that don't break during the long cook time. If you don't have Lebanese Seven Spice, make your own by mixing equal parts allspice, black pepper, cinnamon, cloves, nutmeg, fenugreek, and ginger. When flipping, ensure your platter is significantly wider than your pot to catch any stray grains of rice.
🍽️ Serving Suggestions
Serve with a side of cool, creamy Greek yogurt or a traditional Lebanese 'Khyar bi Laban' (cucumber yogurt salad). A simple Arabic salad of finely diced tomatoes, cucumbers, and parsley with lemon and olive oil provides a refreshing crunch. Pair with a glass of chilled Arak (diluted with water) for a truly authentic Lebanese experience. For a vegetarian version, replace the lamb with chunks of fried eggplant and use vegetable stock.