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Maqluba with Meat: The Upside-Down Rice Dish That Steals the Show

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Maqluba, meaning “upside down” in Arabic, is a traditional Middle Eastern rice dish layered with meat, vegetables, and rice — then flipped dramatically before serving. It’s both a feast for the eyes and the palate, with its golden crust, aromatic spices, and tender layers. Maqluba is often prepared for gatherings, special occasions, or family dinners, as it’s hearty, flavorful, and meant to be shared.

Ingredients

Scale

  • 2 lbs (900g) lamb or beef (bone-in pieces preferred for flavor, but boneless works too)

  • 2 cups basmati rice (soaked in water for 30 minutes, then drained)

  • 2 medium eggplants, sliced into rounds

  • 2 medium potatoes, sliced into rounds

  • 2 medium carrots, sliced

  • 1 medium cauliflower, cut into florets

  • 1 large onion, chopped

  • 4 tablespoons olive oil (plus more for frying/roasting vegetables)

  • 4 cups beef or lamb broth (or water with bouillon)

  • 2 teaspoons ground cumin

  • 2 teaspoons ground coriander

  • 2 teaspoons paprika

  • 1 teaspoon ground cinnamon

  • 1 teaspoon turmeric

  • Salt and black pepper, to taste

  • ¼ cup slivered almonds or pine nuts, toasted (for garnish)

  • Fresh parsley, chopped (for garnish)

Instructions

  • Prepare the vegetables: Fry or roast eggplants, potatoes, carrots, and cauliflower until golden. Drain excess oil on paper towels if frying. Set aside.

  • Cook the meat: In a large pot, heat olive oil. Add onion and sauté until golden. Add meat and sear on all sides. Season with cumin, coriander, paprika, cinnamon, turmeric, salt, and pepper. Add broth and bring to a boil. Lower heat, cover, and simmer for 40–50 minutes until meat is tender. Reserve the broth.

  • Layer the maqluba: In a large heavy-bottomed pot, begin layering:

    • Start with fried eggplants and potatoes at the bottom.

    • Add carrots and cauliflower.

    • Place cooked meat over the vegetables.

    • Spread the soaked rice evenly on top.

  • Add broth: Carefully pour reserved broth over the rice until just covered (about 4 cups). Bring to a boil, then cover and reduce heat to low. Cook for 35–40 minutes, until rice is tender and liquid absorbed.

  • Flip and serve: Let the pot rest for 10 minutes. Place a large platter over the pot and carefully flip it upside down. Lift the pot to reveal the layered maqluba.

  • Garnish: Sprinkle with toasted almonds or pine nuts and chopped parsley. Serve hot with yogurt or a fresh salad.

Find it online: https://cookingworthy.com/maqluba-with-meat-the-upside-down-rice-dish-that-steals-the-show/