Maqluba (Upside-Down Layered Rice) Recipe | Metropolitan Market (2024)

Maqluba (Upside-Down Layered Rice) Recipe | Metropolitan Market (1)

Maqluba (Upside-Down Layered Rice) Recipe | Metropolitan Market (2)

Serves 6 to 8

Maqluba, in Arabic, means upside-down. This layered rice and vegetable dish is a showstopper! It is traditionally served in Iraq, Lebanon, Palestine, Jordan, and Syria. Don't be intimidated by the number of steps—it's actually pretty easy and well worth the effort. Find fried onions for the garnish in the grocery aisle; they add bothcrunchandflavor.

Ingredients:

  • 1 large russet potato, peeled and cubed (1 1/2 cups)
  • 6 tablespoons extra virgin olive oil, divided use
  • Kosher salt, to taste
  • Pepper, to taste
  • 1/2 large eggplant, cubed (2 cups)
  • 2 cups basmati rice
  • 1 large yellow onion, diced (1 1/2 cups)
  • 3 cloves garlic, minced
  • Seeds from 5 cardamom pods
  • 2 teaspoons ground turmeric
  • 2 teaspoons ground allspice
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1 pound ground lamb or beef (omit for a vegetarian version)
  • 2 tablespoons tomato paste
  • 3 -4 large tomatoes, cut into 1/2-inch thick slices
  • 3 cups unsalted chicken or vegetable broth, room temperature (plus up to 1 cup more, if needed, as rice cooks)
  • OPTIONAL:
  • 2 tablespoons pine nuts
  • 1/4 cup chopped fresh flat-leaf parsley leaves or cilantro
  • 1/4 cup crispy fried onions

Directions:

  1. Preheat oven to 450°F. Line a rimmed baking sheet with parchment paper.
  2. Place cubed potato on lined baking sheet. Drizzle with 1 tablespoon oil and sprinkle generously with salt and pepper. Roast 10 minutes. Add eggplant, drizzle with another 1 tablespoon oil, and sprinkle with salt and pepper. Return to oven 10 minutes or until vegetables are browned.
  3. While vegetables roast, rinse rice in a strainer. Place rice in a bowl, cover with warm water, and soak 20 minutes. (While rice soaks, proceed to step 4.) After 20 minutes, drain rice and season with 2 1/2 to 3 teaspoons salt.
  4. Heat a large skillet over medium heat. Add 1 - 2 tablespoons oil. Sauté onion and garlic until soft. Add 1 teaspoon salt, 1/2 teaspoon pepper, and remaining spices. Cook, stirring, 1 minute. Add ground meat and tomato paste. Stir and cook until meat is no longer pink. Adjust seasoning, to taste. Set aside.
  5. Line bottom of a 3 to 4-quart saucepan with a tight-fitting lid with a circle of parchment paper. Brush 2 tablespoons olive oil over parchment. Arrange slices of tomato over parchment in 2 layers.
  6. Top tomatoes with roasted potatoes and eggplant. Spoon meat mixture over vegetables and press down with the flat bottom of a measuring cup or the back of a large spoon.
  7. Cover with drained rice. Carefully pour 3 cups room-temperature broth over rice, so as not to disrupt the grains. Do not stir.
  8. Bring contents of pot to a gentle boil over high heat. Reduce to a simmer. Cover pot with a sheet of foil. Then place lid over the foil on the pot. Crimp extra foil around the rim where the lid meets the pan to seal in the steam. Simmer gently 15 minutes.
  9. Remove foil and lid. Carefully fluff just the top layer of rice, stirring center grains to the outside for even cooking. Re-cover with foil and lid and cook another 25 minutes. Check doneness of rice. If it's not yet cooked through, fluff again and add a little more broth. Simmer gently 5 to 10 minutes longer or until rice is tender. Remove from heat and set aside 10 to 20 minutes before inverting.
  10. Place a large, rimmed platter over the top of the pan. Protect your hands with oven mitts. In one swift motion, hold the platter in place and carefully invert the maqluba onto the platter. Carefully remove the pan. Garnish with pine nuts, parsley, and fried onions. Cut into wedges and serve warm.
  11. Cook's Tip:
  12. If your maqluba falls apart as you invert it, don't worry. Garnish and enjoy ? it will taste just as good! You can also present it in a beautiful bowl for an elegant presentation.

Nutrition:

Amount Per Serving (based on 8 servings)

Calories: 450

Fat: 21 g

Saturated Fat: 7 g

Trans Fat: 1 g

Cholesterol: 40 mg

Sodium: 440 mg

Carbohydrates: 51 g

Fiber: 3 g

Sugar: 4 g

Added Sugars: 0 g

Protein: 256 g

We provide nutritional information for our delicious recipes to help you select foods that meet your health and lifestyle goals. Care has been taken to ensure the accuracy of recipes and information. Nutritional data is intended for educational purposes, and not for the diagnosis, prevention, treatment, or cure of any medical condition. Please consult your healthcare provider for specific advice on diet and health. Click here to learn how we analyze the nutritional value of our recipes.

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Maqluba (Upside-Down Layered Rice) Recipe | Metropolitan Market (2024)

FAQs

What does maqluba mean in Arabic? ›

A Palestinian tradition, maqluba means “upside down” in Arabic and is a pot of stewed meat, rice and fried vegetables, cooked and flipped onto a serving dish to form an impressive tower.

Can you cook maqluba in the oven? ›

It's more traditional to deep fry the potatoes, eggplant and/or cauliflower when making Maqluba. But baking them in the oven or even air frying them is also a great option for making them easier and with less oil.

Which country has maqluba as a national dish? ›

Maqluba is the national dish of Palestine, but it can also be found in Iraq, Syria, and Jordan. This layered one-pot dish has many versions, but the basic principle is to turn it upside down before serving, which is what the word maqluba means.

How to reheat maqluba? ›

If you have any maqluba left over, Fadi says to reheat them in a saucepan with a little water until piping hot. Put the leftover roast lamb bone in a large pot with a litre of water, the onion, bay leaves, tomato puree and chopped parsley stalks, bring to a boil, then simmer for two hours.

Is maqluba the same as biryani? ›

Maqlooba is a kind of biryani popular in middle eastern countries. Maqlooba is made of rice ,chicken and vegetables. So it is a healthy version of biriyani that is made of very few spices.

What is maqluba made of? ›

You may have heard of Maqluba (also known as makloubeh, maqlooba, maqlouba), a prevalent Middle Eastern rice dish from Palestine that is sure to impress. It consists of seasoned rice, baked vegetables like cauliflower, potatoes, eggplant, and tender pieces of lamb.

How many calories are in maqluba? ›

Other sizes: 1 serving - 434kcal, 100 g - 145kcal, more...

What is Morocco's national dish? ›

Couscous is considered Morocco's national dish

Steamed above a pot of boiling vegetables, the dish is fluffed by hand for an hour or more to make sure the end result is up to scratch. Served with aubergines, onion and any other vegetable that takes your fancy, it not only tastes great but is super healthy too.

What is Egypt's national dish? ›

Koshari (also spelled Koshary or Kushari) is the national dish of Egypt. It's served in virtually every Egyptian restaurant, in every Egyptian home, and on every Egyptian street corner. Street vendors serve the dish from carts to people eagerly waiting in line to eat this beloved and highly popular dish.

What is the national dish of Pakistan? ›

1. Nihari. Known as the "national dish of Pakistan", the word 'nihari' is derived from the Arabic word “nahaar” (morning), implying that this dish was meant to be eaten as the first meal of the day.

What is margooga? ›

Margooga Laham is the soul food of Emirati cuisine. It is a hearty and satisfying stew of meat, vegetables and soaked Arabic bread made with fragrant spices and broth, making it a rich and flavourful dish for any occasion.

Can you reheat Lebanese rice? ›

This dish stores very well, so it can be made ahead and refrigerated in an airtight container for up to 4 days. Refresh the rice before serving it by sprinkling it with a couple of tablespoons of water, then reheat in the microwave or on the stove top on medium low heat. Stir occasionally to distribute the heat evenly.

Why is it called maqluba? ›

The earliest mention of the dish is found in a 13th century cookbook, Kitab al-Tabikh, written by Muhammad Baghdadi during the Abbasid Caliphate. It consists of meat, rice, and fried vegetables placed in a pot which is flipped upside down when served, hence the name.

What is the significance of maqluba? ›

Beyond its delicious taste, Maqluba embodies tradition and is a symbol of festive gatherings and shared meals across generations in the Middle East.

Why is maqluba flipped? ›

that is flipped over before serving, revealing the. layers of veggies and chicken that are cooked.

What is makloubeh in english? ›

Makloubeh, meaning “upside down,” is a popular Palestinian dish which is flipped upside down right before serving to make for a dramatic entrée.

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