Maqluba with Lamb

Maqluba (or makloubeh) is a famous Syrian and Middle Eastern rice, vegetable and meat dish that will impress any guest. The unique thing about this dish is how it is carefully layered, cooked, and then flipped upside down to reveal the delicious vegetables and meat.

Maqluba is a dish commonly made across various Arabic countries like Iraq, Palestine and Jordan. Each household probably has their own way of preparing this famous dish. But one thing remains true amongst all versions: it’s a layered dish using rice, vegetables and meat.

Some people prefer it with meat, while others prefer chicken, it can be even cooked without meat for a vegetarian choice. The creamy eggplants, tender potatoes, soft tomatoes and the aromatic rice, all stacked in layers. At the time of serving you simply flip the pot upside down and usually present it on a wide flat serving platter.

The idea behind layering the vegetables and meat underneath the rice then cooking everything together allows all the flavours to beautifully melt into each other. It’s cooked low and slow to give time for the flavours to develop and to also prevent the vegetables from burning, since they’re underneath the rice.

Maqluba is usually eaten with just a side of yoghurt and green salad.

 

Ingredients

For the meat and broth:

▢600 g – 900g of lamb or veal pieces approx.

▢2 tablespoons vegetable oil

▢2 cinnamon sticks

▢4 pods green cardamom

▢3 bay leaves

▢4 whole allspice or black peppercorn

▢4 whole cloves

▢½ teaspoon turmeric

▢4 tablespoons tomato paste

▢3.5 teaspoons salt

▢1.5 teaspoons black pepper

▢3 cups water

For the Eggplant:

▢2 eggplants approximately 700g

▢½ teaspoon salt

▢4 tablespoons vegetable oil

For the potato:

▢2 large potatoes or 4 small ones per preference

▢¼ teaspoon salt

▢1 tablespoon vegetable oil

For the rice:

▢2.5 cups basmati rice

▢5.5 cups total liquid combination of the meat broth and additional water

▢1 tomato

For the garnish (optional):

▢½ cup slivered or blanched almonds or pine nuts

▢½ cup chopped parsley

 

Instructions

Start by preheating the oven to 450F

Wash the eggplant and peel it every other stripe . Cut into thick slices, about half an inch thick

Wash and peel the potatoes, and cut them into roughly half inch thick circles

Place the eggplant and the potato on a lined baking sheet. Sprinkle them with salt and combine them with the oil. Bake for 30 minutes.

Wash the meat and sear it on medium high heat using the 2 tablespoons of oil. Add the 3 cups of water and all the whole spices and pressure cook for 10 minutes.

Once the meat is cooked, remove it and set aside. Strain the stock from the whole spices.

To the hot stock (in a bowl or a pot), add the turmeric, salt, black pepper and tomato paste. Mix well to combine and add additional water to reach the 5.5 cups required.

Wash the rice several times until the water runs clear. Drain it and set aside

Cut the tomato into slices

To layer the maqluba, start by adding 2 tablespoons of oil to the bottom of the pot, then add the tomato slices, followed by eggplant, potato, meat, then the rice

Pat the rice down firmly, then pour the stock on top. Pat down again using a wooden spoon to ensure the stock is fully covering the rice

Place the pot on medium high heat and allow it to start bubbling, which should take 5 minutes or so

Once it is bubbling, cover it and decrease the heat to low. Ensure the pot is well covered by also adding a towel on top, especially if your pot has any holes. Cook for 50 minutes.

After 50 minutes, turn heat off and allow maqluba to rest for 5-10 minutes. find a large tray with raised edges and place it on top of the pot. In a swift motion, flip the pot over . Leave the pot flipped over the tray for a few minutes and allow gravity to slowly drop the maqluba

 

Lift the pot very slowly to help keep it intact. Serve with yogurt or Syrian salad and enjoy!

 

Lara Khouli