Easy and delicious recipe for Middle Eastern Maqluba. Learn how to make the best Maqluba.
Maqluba, Maklouba or Makloubeh, often pronounced as Maalouba or Maglouba (Arabic: مقلوبة) is an upside-down rice and eggplant casserole, hence the name which is literally translated as "upside-down". It is sometimes made with fried cauliflower instead of eggplant and usually includes meat -- often braised lamb. When the casserole is inverted, the top is bright red from the tomatoes that now form the top layer and cover the golden eggplant.
Maqluba is originally Palestinian and then adopted by many Arabic countries especially of Levantine, but it is popular throughout the Arab world.
Prep. Time: 15 Minutes
Cooking time :90 minutes
Serving : 6-8
3 Cups Country Basmati Rice
3 Medium Eggplants
1 ½ Kg Lamb or veal chunks
1 Large Onion, quartered
1 Tablespoon Salt
1 Teaspoon Mixed spices
1 Teaspoon Ground Cinnamon
¼ Teaspoon Ground Black Pepper
¾ Teaspoon Turmeric
3 Tablespoons Ghee
1 Large Onion, sliced
½ Cup Fried Pine nuts
Corn oil to fry the eggplants
- Wash the rice and soak in warm water for 15 – 20 minutes. Drain.
- Peel eggplants. Cut into 1 cm slices. Sprinkle some salt over eggplants and leave aside for 30 minutes. Fry eggplants in oil, remove and drain on absorbent paper.
- Place the meat, quartered onion, salt, and spices in a large saucepan. Add 6 - 7 cups water. Cover and cook until meat is tender 50 – 60 minutes. Keep the meat aside. Add water to meat stock to equal 5 cups.
- In a large casserole, cook sliced onions with ghee until golden. Arrange meat over onions in single layer; arrange the eggplants over meat, then spread over the rice.
- Add stock gradually. Heat to boiling on high heat. Cover and simmer on very low heat for 30 - 35 minutes.
- Turn the Maklouba over into a large plate. Sprinkle with nuts.
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