Maqluba Recipe

Name: Maqluba Recipe
Prep time: 20 min
Cook time: 3 h 30 min
Total time: 4 h 5 min
Yield: 8 serving
Ingredients: 1 tablespoon olive oil; 1½ pounds lamb; 1 cinnamon stick; 4 cardamom pods; 2 bay leaves; 1 onion; salt and pepper; 6 cups water; 2 Italian eggplants; 2 Yukon gold potatoes; 3 tablespoons olive oil; 2 tomatoes; 2 cups basmati rice; 1 teaspoon seven spice; 1 teaspoon kosher salt; ½ teaspoon Turmeric; slivered almonds; chopped parsley

User Reviews

5.0

15 reviews

Excellent

Prep Time
20 mins
Cook Time
3 hrs 20 mins
Resting Time
15 mins
Total Time
4 hrs 5 mins
Servings
8
Calories
422 kcal
Course
Main Course
Cuisine
Middle Eastern

Maqluba Recipe

Isaac Lopez

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Maqluba is a popular Middle Eastern dish that combines rice, vegetables, and meat. One of the unique things about this dish is how it is carefully layered, cooked, then flipped upside down to reveal what's inside.

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Ingredients

Servings

Lamb

1 tablespoon olive oil
1½ pounds lamb bone-in
1 cinnamon stick
4 cardamom pods
2 bay leaves
1 onion
salt and pepper to taste
6 cups water

Vegetables

2 Italian eggplants sliced ½ inch thick
2 Yukon gold potatoes sliced ½ inch thick
3 tablespoons olive oil
2 tomatoes sliced
2 cups basmati rice
1 teaspoon seven spice
1 teaspoon kosher salt
½ teaspoon Turmeric

Garnish

slivered almonds toasted
chopped parsley

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Instructions

Prepare the Lamb

Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Sear the lamb pieces on all sides until golden brown, approximately 3-4 minutes per side.
Add the cinnamon stick, cardamom pods, bay leaves, onion (halved or quartered), salt, and pepper to the pot. Pour in 6 cups of water to cover the lamb.
Bring the mixture to a simmer, then reduce the heat to low and cover the pot. Cook the lamb for 1.5 to 2 hours, or until it is tender and fully cooked, occasionally skimming off any foam that rises to the surface.

Roast the Eggplants and Potatoes

Preheat the oven to 425°F (220°C). In a large bowl, toss the sliced eggplant and Yukon Gold potatoes with 3 tablespoons of olive oil until evenly coated.
Arrange the seasoned eggplant and potatoes in a single layer on a baking sheet. Roast in the preheated oven for 30 minutes, or until the vegetables are tender and lightly browned, turning them halfway through the cooking time for even browning.

Arrange the Layers in the Pot

Lightly oil the bottom of a large pot or Dutch oven. Arrange the sliced tomatoes in an even layer at the bottom of the pot.
Layer the roasted potatoes and eggplant over the tomatoes, followed by the cooked lamb pieces. Spread the rinsed and drained basmati rice evenly over the lamb. Sprinkle the top layer of rice with the 7 spice blend, salt, and turmeric.

Add Lamb Stock and Simmer

Pour 5 cups of the reserved lamb stock (from cooking the lamb) over the layers in the pot, ensuring that the liquid covers the rice by approximately 1 inch. Make sure the rice is patted tightly.
Bring the pot to a gentle simmer over medium heat, then cover with a tight-fitting lid. Cook the Maqluba for 50 minutes, or until the rice is cooked through and the liquid has been absorbed. Remove the pot from the heat and let it sit, covered, for an additional 15 minutes to allow the flavors to meld.

Flip and Serve

Carefully run a knife around the edges of the pot to loosen the Maqluba.
Place a large serving platter or plate over the top of the pot. Holding the platter and pot securely together, quickly flip them upside down to release the Maqluba onto the platter. Remove the pot carefully, allowing the layers of Maqluba to settle onto the platter
Garnish the Maqluba with toasted slivered almonds and chopped parsley, if desired.

Notes

If the rice isn't fully cooked or seems dry, it may require additional liquid. Try adding a little more water or broth to the pot. Once you've added more liquid, continue cooking the maqluba on low heat for an additional 5-10 minutes. This allows the rice to absorb the extra liquid and cook further.
If the rice isn't fully cooked or seems dry, it may require additional liquid. Try adding a little more water or broth to the pot. Once you've added more liquid, continue cooking the maqluba on low heat for an additional 5-10 minutes. This allows the rice to absorb the extra liquid and cook further.
Prep Ingredients Ahead of Time: Prepare all your ingredients before starting to cook. This includes slicing vegetables, trimming meat, and measuring out spices. Having everything ready will make the cooking process smoother.
Prep Ingredients Ahead of Time: Prepare all your ingredients before starting to cook. This includes slicing vegetables, trimming meat, and measuring out spices. Having everything ready will make the cooking process smoother.
Slice Vegetables Evenly: Before roasting, ensure that both the eggplants and Yukon Gold potatoes are sliced into uniform thickness. Evenly sliced vegetables will cook at the same rate, ensuring that they are tender and evenly caramelized.
Slice Vegetables Evenly: Before roasting, ensure that both the eggplants and Yukon Gold potatoes are sliced into uniform thickness. Evenly sliced vegetables will cook at the same rate, ensuring that they are tender and evenly caramelized.
Layer Ingredients Evenly: Layer the ingredients evenly in the pot to ensure even cooking. Distribute the meat, vegetables, and rice evenly to create a balanced dish.
Layer Ingredients Evenly: Layer the ingredients evenly in the pot to ensure even cooking. Distribute the meat, vegetables, and rice evenly to create a balanced dish.
Press Layers Down: After adding each layer, gently press it down with a spatula or the back of a spoon. This helps to compact the layers and ensures the Maqluba holds together when flipped.
Press Layers Down: After adding each layer, gently press it down with a spatula or the back of a spoon. This helps to compact the layers and ensures the Maqluba holds together when flipped.
Use a Heavy-Bottomed Pot: Choose a heavy-bottomed pot or Dutch oven for cooking Maqluba. This helps distribute heat evenly and prevents the bottom from burning.
Use a Heavy-Bottomed Pot: Choose a heavy-bottomed pot or Dutch oven for cooking Maqluba. This helps distribute heat evenly and prevents the bottom from burning.
Cook Over Low Heat: Cook maqluba over low heat to allow the flavors to develop slowly and evenly.
Cook Over Low Heat: Cook maqluba over low heat to allow the flavors to develop slowly and evenly.

Nutrition Information

Show Details

Calories 422kcal (21%) Carbohydrates 55g (18%) Protein 23g (46%) Fat 12g (18%) Saturated Fat 3g (15%) Polyunsaturated Fat 1g Monounsaturated Fat 7g Cholesterol 55mg (18%) Sodium 369mg (15%) Potassium 850mg (24%) Fiber 6g (24%) Sugar 6g (12%) Vitamin A 361IU (7%) Vitamin C 16mg (18%) Calcium 57mg (6%) Iron 3mg (17%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 422 kcal

% Daily Value*

Calories	422kcal	21%
Carbohydrates	55g	18%
Protein	23g	46%
Fat	12g	18%
Saturated Fat	3g	15%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	7g	35%
Cholesterol	55mg	18%
Sodium	369mg	15%
Potassium	850mg	18%
Fiber	6g	24%
Sugar	6g	12%
Vitamin A	361IU	7%
Vitamin C	16mg	18%
Calcium	57mg	6%
Iron	3mg	17%