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Makloubeh– also known as Makloubi, Maqlooba, Maqluba, or Maqlouba is a popular dish in Lebanese and Middle Eastern cuisine. Makloubeh translates to “upside down” in Arabic because it combines layers of stewed beef, roasted eggplants, tomatoes and rice, cooked to perfection and then flipped directly from the pot onto a serving plate and topped with toasted nuts.
MAKLOUBEH – MAQLUBA- MIDDLE EASTERN UPSIDE DOWN RICE
Makloubehispronouncedas Mak-loo-ba or Mak-loo-beh.
The process of cooking makloubeh is so exciting! Between preparing the ingredients for assembly, to layering the dish, to cooking, and then the big reveal- The moment you flip the pot of Makloubeh.
Even if you flip it and it doesn’t stand, you’re still in for a treat!
Ingredients to Make this Upside Down Rice Dish:
(Scroll all the way down to get full recipe with exact measurements, below you will find helpful pictures and tips)
Meat: I usetop sirloin beef, cut into chunksin this recipe, you can also use lamb chunks if you prefer. Just make sure they’re boiled until tender before assembling your makloubeh. Reserve the meat broth for cooking the rice.
Rice: Basmati rice works best for this dish, because they cook quick.
Eggplants: the star of this dish. You will need two medium sized eggplants, one cut long side and will cover the rice, and the other one cut into round circle and is used in layering the makloubeh.
Tomatoes: for extra flavor and color.
Middle Eastern spices: such as ground all spice, ground cinnamon and black pepper.
Nuts: Roasted with little olive oil to garnish the makloubeh – optional.
How to make Makloubeh Recipe:
Wash, rinse and season your rice: Wash and rinse your rice very well, until the water runs almost clear. Drain it and add spices and salt and mix well until all the rice is coated.
Prepare the eggplant for roasting: You will need two large eggplant: one sliced length-wise and the other sliced into circles (in cross-section). Arrange them on 2 baking sheets, drizzle with oil oil and salt, then bake them at 450F for 30 minutes, flipping half way through.
Meanwhile, cook the meat. Sear the meat in olive oil, then add water, and cook until tender.
After the meat has cooked, remove and set aside.Strain the beef stock and reserve for cooking the rice later.
Now you can assemble the makloubeh.In a medium size pot coated olive oil cooking; start by adding 3 round tomato slices to the center of the pot. Then arrange the long side eggplants in the center over the tomatoes and let the eggplants come up the side of the pan a little. So when you flip the pan later, the long side eggplants will be wrapped around the rice.
Now, add a layer of the cooked beef, followed by a layer of the round roasted eggplant.
Arrange a layer of the rest of the tomato slices, and top it with the spiced rice.
Finally, pour the reserved stock on top until it just barely covers the rice.
Cook the maqluba on medium high heat and bring it to a boil. Thencover it and reduce the heat to low.Simmer for 40-50 minutes, until rice is cooked through and water is gone.
Turn off the heat and allow the maqluba to rest for a few minutes before flipping.Then, using a flat tray with slightly raised edges, place it on top of the pot and using both hands to flip it over onto the tray. Keep the pot in place upside down for a few minutes to allow gravity to do the work. This will help keep the maqluba in shape. Then slowly start raising the pot to release the makloubeh. That’s it!
Just before serving, l also like to garnish with some fried cashews or almonds for extra crunch, but this step in optional.
Tips for making Maqloubeh:
- I used a 5 quart non stick pot, similar to this one. Which was perfect for the measurements in recipe below.
- Reserve the beef stock and use it to cook the rice, if the stock is not enough, add a little extra water. The liquid should just barely cover the rice.
- Pouring beef stock– when pouring the stock in, do it gently. The rice layer shouldn’t be disturbed and should remain even.
- Serving platter– this should bigger than the pot, to make the flipping process easier.
What to Serve with Makloubeh:
Makloubeh is best served with a side of fresh salad, tryfattoushor plain yogurt.
If you like this Lebanese Makloubeh or any other recipe on The Salt and Sweet Kitchen, then don’t forget torate the recipeand leave me a comment below! You can also follow and tag me #thesaltandsweetkitchen on myInstagram page!
Makloubeh
Yield: 6
Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour 20 minutes
Makloubeh translates to “upside down” in Arabic because it combines layers of stewed beef, roasted eggplants, tomatoes and rice, cooked to perfection and then flipped directly from the pot onto a serving plate and topped with toasted nuts.
Ingredients
For Beef:
- 1 lb to sirloin meat- cut into bite size chunks
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon all spice
- 1 teaspoon black pepper
- 4 cups water
For the Rice:
- 2 cups Basmati rice
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon black pepper
- 1.5 teaspoons ground all spice
For the eggplants
- 2 large eggplants
- 4 tablespoons olive oil- divided
- Salt
Other:
- 2 tomatoes- cut into round slices
- 2.5-3 cups reserved beef stock
- 1/2 cup raw cashews or almonds- roasted with few tablespoon of olive oil- optional
Instructions
- Wash, rinse and season your rice:Wash and rinse your rice very well, until the water runs almost clear. Add spices and salt and mix well until all the rice is coated.
- Prepare the eggplant for roasting:You will need two large eggplant: one sliced length-wise and the other sliced into circles (in cross-section). Arrange them on 2 baking sheets, drizzle with oil oil and salt, then bake them at 450F for 30 minutes, flipping half way through.
- Cook the meat: In a medium non stick pot, heat olive oil over medium heat and add the meat chunks, salt and spices. Sear well for about 10 minutes. Add water, bring to a boil, then reduce heat to medium- low, cover the pot and simmer for 3 minutes or until beef is tender. Strain the beef stock and reserve for cooking the rice later.
- Assemble the makloubeh: Start by spraying the bottom of the pot with olive oil spray.
- Add 3 round tomato slices centered in the middle of the pot.
- Then arrange the length-wise eggplants in the center over the tomatoes and let the eggplants come up the side of the pan a little. So when you flip the pan later, the long side eggplants will be wrapped around the rice cake.
- Add a layer of the cooked beef, covering the 3 tomato slices and some of the eggplants. Followed by a layer of the round slices of roasted eggplant, the rest of the tomato slices, then the spiced rice.
- Pour the reserved stock just until it covers the rice. Pat down the rice so it's even.
- Place the pot on medium high heat and bring to a boil- 5 - 8 minutes.
- Reduce heat to medium low, cover the pot and cook for 40-50 minutes, until rice is cooked through.
- Allow maqluba to rest for 10 minutes before flipping and serving.
- Place a flat serving plate with slightly raised edges, on top of the pot and using both hands to flip the pot over onto the plate. Keep the pot in place upside down for a few minutes to allow gravity to do the work. This will help keep the maqluba in shape.
- Then slowly start raising the pot to release the formed makloubeh.
- Garnish with roasted cashews if using and enjoy!
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Nutrition Information:
Yield: 6Serving Size: 1
Amount Per Serving:Calories: 418Total Fat: 35gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 87mgSodium: 464mgCarbohydrates: 43gFiber: 7gSugar: 10gProtein: 37g
Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.
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