Maqluba

Maqluba (مقلوبة) is a traditional Middle Eastern dish, particularly popular in Palestinian, Jordanian, Syrian, and Lebanese cuisine. The name maqluba means "upside-down" in Arabic because the dish is flipped before serving. It consists of layers of rice, meat (chicken or lamb), and vegetables such as eggplant, cauliflower, and potatoes, all cooked together in a pot. Once cooked, the pot is carefully inverted onto a serving platter, revealing the beautiful layers.

Maqluba is often seasoned with warm spices like cinnamon, allspice, turmeric, and cardamom. It is commonly served with yogurt or a simple salad on the side. It's a comforting and festive dish, frequently made for gatherings and special occasions.

Maqluba (Upside-Down Rice with Lamb and Eggplant)

Ingredients:

For the Meat:

• ½ onion, finely diced

• 10 pieces of lamb neck, bone-in (about the size of half your hand)

• 1 tbsp ghee

• 1 tbsp ground coriander

• 1 tbsp curry powder

• 1/2 tablespoon 7 spice

• 1 small cinnamon stick

• 4 bay leaves

• ½ tsp cayenne pepper

• Boiling water (enough to cover the meat)

For the Vegetables:

• 1 whole eggplant, cubed (reserve 4 flat slices for layering)

• 2 roma tomatoes, diced

• Salt, to taste

• Olive oil (for frying)

• 1 cup canned chickpeas, drained

For the Rice:

• 3.5 cups basmati rice

• Salt, to taste

• 2 tbsp ground coriander

• ½ tbsp curry powder

• 1 tbsp 7 spice

• 1/2 tbsp turmeric (optional)

For the Assembly & Cooking:

• 3 - 3.5 cups broth from the cooked meat

Instructions:

Step 1: Cook the Meat

1. In a large pot, heat some oil and add 1 tbsp ghee.

2. Add the lamb neck pieces and diced onion, stirring together.

3. Sprinkle in the ground coriander, curry powder, 7 spice, cinnamon stick, bay leaves, and cayenne pepper. Mix well.

4. Pour in enough boiling water to fully cover the meat.

5. Cover and cook in a pressure cooker for about 1 hour until the meat is tender.

Step 2: Prepare the Vegetables

1. Cut the eggplant into cubes, reserving 4 flat pieces for layering.

2. Fry the cubed and flat eggplant pieces in oil until golden brown. Drain on paper towels.

3. Dice the roma tomatoes, season them with salt, and fry them in olive oil. Add a smaller portion of the same seasonings used for the rice (ground coriander, curry powder, 7 spice).

4. Once the tomatoes are softened, turn off the heat and add the fried eggplant pieces and drained chickpeas.

Step 3: Prepare the Rice

1. Wash the basmati rice thoroughly, about 6 times, or until the water runs clear. Drain well.

2. Add salt, coriander, curry powder, 7 spice, and turmeric (optional).

3. Massage the rice with the spices to evenly coat it.

Step 4: Assemble the Maqluba

1. Line the bottom of a tall pot with the flat eggplant pieces in the corners.

2. Add the tomato, chickpea, and eggplant mixture to the bottom.

3. Layer the cooked lamb meat on top of the vegetables.

4. Add the spiced rice evenly over the meat.

5. Pour the cups of broth from the cooked meat over the rice. Adjust salt to taste.

Step 5: Cook the Maqluba

1. Cover the pot and cook over medium heat for 20 minutes, until the rice absorbs the broth.

2. Reduce the heat to low and cook for another 40 minutes to 1 hour, covered.

3. Turn off the heat and let it rest for at least 10 minutes without removing the lid.

4. Add a cloth to cover the pot so the heat does not escape.

Step 6: Flip & Serve

1. Remove the lid and place a large serving plate over the pot.

2. Carefully flip the pot upside down, letting the maqluba settle.

3. Tap the bottom of the pot gently, then slowly lift it off to reveal the beautiful layered dish.

Serving Suggestions:

• Serve with yogurt or a simple salad on the side.

• Garnish with toasted almonds or pine nuts for extra crunch.