Maqloob or Makluba

Maqluba, meaning "upside-down" in Arabic, is a beloved Middle Eastern dish known for its unique presentation and comforting flavors. Layers of seasoned beef, golden-fried vegetables, and fragrant spiced rice are cooked together and skillfully inverted to reveal a colorful and aromatic masterpiece. Perfect for family gatherings or special occasions, this dish is sure to impress with its stunning appearance and rich taste.

Ingredients

🫒 2 tablespoons olive oil
🥩 1.5 pounds beef chunks
🌿 1/2 teaspoon cumin
🌿 1/2 teaspoon coriander powder
🌶️ 1/2 teaspoon black pepper
🌿 1/2 teaspoon turmeric
🧂 1/2 teaspoon salt
🌱 4 cardamom pods
🍃 2 bay leaves
💧 3 cups water (for boiling the beef)
🍆 1 large eggplant
🥔 3 potatoes
🧅 1 large onion
🌶️ 1 red bell pepper
🍅 3 tomatoes
🍚 2 cups basmati rice
🧂 1 tablespoon salt
🌿 1 teaspoon cumin
🌿 1 teaspoon coriander powder
🌶️ 1 teaspoon paprika
🌿 1 teaspoon turmeric
🌶️ 1 teaspoon black pepper
🌶️ 1/2 teaspoon chili flakes
🫒 2 tablespoons olive oil
🍅 6oz tomato paste
🍲 3 cups broth (1 cup beef liquid and 2 cups chicken broth, mixed)
🌿 Parsley for garnish

Instructions

1- Boil the Beef:

Heat a pot on medium-high. Add 2 tablespoons olive oil.
Add the beef chunks and cook for 5 minutes.
Stir in 1/2 teaspoon each of cumin, coriander, black pepper, and turmeric, 1/2 teaspoon salt, cardamom pods, and bay leaves.
Add 3 cups of water, stir, cover, and reduce heat to medium. Boil for 30 minutes.
Remove the beef and set aside, keeping the liquid for later use.

2- Prepare Vegetables:

Peel, wash, and slice the eggplant, potatoes, onion, and bell pepper into 1/4 inch rounds.
Fry each vegetable until golden and set aside.

3- Slice Tomatoes:

Slice tomatoes and place them at the bottom of a cooking pot.

4- Layer the Maqluba:

Layer cooked beef on top of the tomatoes, followed by the fried potatoes, eggplants, bell peppers, and onions.

5- Prepare the Rice:

Wash the rice until the water is clear. (Optional: Soak for 20 minutes then strain.)
Mix the rice with 2 tablespoons olive oil, 1 tablespoon salt, 1 teaspoon each of cumin, coriander, paprika, turmeric, black pepper, and 1/2 teaspoon chili flakes.

6- Assemble and Cook:

Layer the seasoned rice on top of the vegetables.
Combine tomato paste and broth, then pour over the rice and vegetables.
Bring the mixture to a boil over medium-high heat for about 10 minutes.
Reduce heat to low, cover, and cook for 40 to 50 minutes until the liquid is absorbed and the rice is tender.

7- Serve:

Let the pot rest for 10 to 15 minutes off the heat.
Invert the pot onto a large serving tray.
Garnish with parsley and serve hot.

Prep Time: 30 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 40 minutes
Servings: 6
Calories (per serving): Approximately 450
Nutritional Information (per serving): 25g protein, 20g fat, 40g carbohydrates

Cooking Tips: