📝 About This Recipe
Maqluba, which translates literally to 'upside-down' in Arabic, is a legendary Palestinian centerpiece that turns a cooking pot into a work of art. This aromatic masterpiece features layers of tender, fall-off-the-bone lamb, golden fried cauliflower, and buttery eggplant, all crowned with perfectly spiced long-grain rice. When flipped onto a large platter, it reveals a stunning savory 'cake' that captures the essence of Middle Eastern hospitality and warmth.
🥗 Ingredients
The Meat and Broth
- 2 lbs Lamb shoulder or leg (cut into 2-inch chunks)
- 1 large Yellow onion (peeled and quartered)
- 3 pieces Bay leaves
- 1 piece Cinnamon stick (3-inch stick)
- 6 pieces Cardamom pods (cracked open)
- 6 cups Water (enough to cover the meat)
The Vegetables
- 1 large Eggplant (sliced into 1-inch thick rounds)
- 1 medium head Cauliflower (broken into large florets)
- 2 large Roma tomatoes (sliced into thick rounds)
- 1 cup Vegetable oil (for shallow frying)
The Rice and Spices
- 3 cups Basmati rice (soaked for 30 minutes and drained)
- 1 tablespoon Seven Spice (Baharat) (a blend of allspice, pepper, cinnamon, nutmeg, cloves, coriander, and cumin)
- 1 teaspoon Turmeric (for golden color)
- 2 teaspoons Sea salt (adjust to taste)
- 1/2 teaspoon Black pepper (freshly ground)
For Garnish
- 1/4 cup Pine nuts or slivered almonds (toasted until golden)
- 2 tablespoons Fresh parsley (finely chopped)
👨🍳 Instructions
-
1
In a large heavy-bottomed pot, sear the lamb chunks over medium-high heat until browned on all sides. Add the quartered onion, bay leaves, cinnamon stick, and cardamom pods.
-
2
Cover the meat with 6 cups of water. Bring to a boil, then reduce heat to low, skim off any foam, cover, and simmer for 60-70 minutes until the meat is very tender.
-
3
While the meat cooks, salt the eggplant slices and let them sit for 15 minutes to draw out moisture. Pat dry with paper towels.
-
4
Heat vegetable oil in a large skillet. Fry the eggplant slices until deep golden brown on both sides. Remove and drain on paper towels.
-
5
In the same oil, fry the cauliflower florets until they have dark, caramelized edges. They don't need to be fully cooked through yet. Drain on paper towels.
-
6
Once the meat is tender, strain the broth into a clean bowl and reserve. Set the meat aside and discard the whole spices and boiled onion.
-
7
In a bowl, toss the soaked and drained rice with the Baharat, turmeric, salt, and pepper until every grain is evenly coated and yellow.
-
8
Prepare a clean, deep, non-stick pot for assembly. Place the tomato slices at the very bottom; these prevent sticking and add moisture.
-
9
Layer the cooked lamb over the tomatoes, followed by the fried eggplant and cauliflower, pressing down gently to create a compact layer.
-
10
Spread the spiced rice evenly over the vegetables. Carefully pour 4.5 to 5 cups of the reserved warm lamb broth over the rice. The liquid should rise about 1 inch above the rice level.
-
11
Bring the pot to a boil over medium-high heat. Once boiling, reduce the heat to the lowest setting, cover tightly (using a clean kitchen towel under the lid to trap steam if desired), and cook for 30 minutes.
-
12
Turn off the heat and let the pot sit, undisturbed and covered, for at least 15 minutes. This 'resting' phase is crucial for the structure of the dish.
-
13
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.
-
14
Leave the pot upside down on the platter for 5 minutes. Gently tap the bottom of the pot to release the contents, then slowly lift the pot straight up to reveal the layers.
-
15
Garnish with toasted pine nuts and fresh parsley. Serve immediately while steaming hot.
💡 Chef's Tips
Always use a non-stick pot to ensure the 'cake' releases cleanly without the bottom layer sticking. Don't skip frying the vegetables; the caramelization provides a depth of flavor that steaming or boiling cannot replicate. If you prefer chicken, use bone-in thighs and follow the same browning and simmering process. Ensure the rice is soaked for at least 30 minutes to achieve that signature long, fluffy grain texture. If the 'tower' collapses slightly, don't worry! It will still taste incredible—just rearrange the meat and veggies on top.
🍽️ Serving Suggestions
Serve with a side of cold, creamy Greek yogurt or a traditional Laban-Im-Khiar (yogurt and cucumber salad). A fresh 'Salata Arabieh' (finely diced tomato, cucumber, and parsley with lemon and olive oil) provides a crisp contrast. Pickled turnips or wild cucumbers (kabees) add a lovely acidic punch to the rich meat. For a drink pairing, try a glass of salty Arayn (yogurt drink) or a hot mint tea after the meal.