“This perfect meal features all four food groups. It is inspired by the Arabic dish called 'Maqluba,' which translates to 'upside down.' When the meal has finished cooking, you take the pot and flip it upside down onto a large serving platter, and everybody helps themselves.” - by JustCallMeD
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- Bring to a boil the water, onion, garlic, cinnamon, turmeric, garam masala, salt, and pepper in a large pot. Add the lamb; reduce the heat to low and simmer 15 to 20 minutes. Separate the lamb from the liquid and set aside. Transfer the liquid to a bowl.
- While the lamb mixture simmers, heat the oil in a large, deep skillet over medium heat. Fry the eggplant slices in the hot oil, assuring the pieces do not touch, until brown on both sides; remove to a plate lined with paper towels to drain. Use the same procedure to fry the zucchini and the cauliflower. Cook the broccoli in the oil until hot and remove to a paper towel-lined plate to drain.
- Layer the lamb into the bottom of the large pot. Arrange the eggplants, zucchini, broccoli, and cauliflower on top of the beef in layers. Pour the rice over the beef and vegetables, shaking the pot gently to allow the rice to settle into the dish. Pour the reserved liquid from the beef over the mixture until it is completely covered. Add water if needed.
- Cover the pot and simmer over low heat until the rice is soft and the liquid is absorbed, 30 to 45 minutes. Remove the lid from the pot. Place a large platter over the pot and flip the pot so the dish is 'upside down' on the platter. Serve with yogurt on the side.
Nutrition
Amount Per Serving (6 total)
- Calories
- 1019 cal
- 51%
- Fat
- 78.1 g
- 120%
- Carbs
- 58.3 g
- 19%
Based on a 2,000 calorie diet
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Reviews (11)
Rate This Recipe
"I am the author of this recipe, and it has been radically 'modified' from what I submitted. First, I believe you only need about 5 cups of water, but "may" need to add an extra cup or so - depending o..." See moren whether or not the rice is covered when you go to place it on the stove to simmer. Also, chicken is a great substitute for the lamb - as is veal. When frying the eggplant, it's best not to overlap them - but it really doesn't matter too much in the end. Some reviewer's commented that the cooking time is too long. I use jasmin rice and it cooks in about 30 minutes. But, if you've got a favourite rice you use often, you would have a better guess as to when it would be done. The prep time is longer than other dishes, but certainly not more difficult. And certainly worth it every time! =) P.S. What I use to speed up the prep time is frozen vegetables!"
fakeymcfake
"Years ago I ate this dish at a friends house, her mom was of Arabic heritage, and I have been wondering what it was called or how it was made ever since :) I understand that this particular recipe was..." See more only inspired by the original dish, still I couldn't help omitting the cauliflower and broccoli, as they are not usually part of the middle eastern cooking. Even though looking for authentic, I made some changes to match this dish to our liking, for example didn't fry the veggies in oil, but merely sauteed them in 1 tablespoon of butter. If you choose to do so as well I recommend doing the zucchini first, and then adding a little more butter/oil to your pan and sauteing the eggplant second, as it has the ability to absorb crazy amounts of oil (probably why another reviewer found it very soggy). I used basmati rice and it does cook a little faster, still like the original poster commented, 7 cups of water is way too much, even with 5 cups you will have to let it simmer with an open lid for at least 10 minutes, so I would recommend not using more than 3-4 if your rice cooks faster. For the dish to hold form the rice should absorb all the water. Even with these changes we simply loved this dish, I garnished with cayenne and dried mint, as I found these would compliment this dish the most. Thank you :)"
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