Maqluba

Total Time Prep: 1 hour. + marinating Cook: 1 hour 20 min.
Yield 12 servings
Test Kitchen Approved
Maqluba is a traditional Middle Eastern dish with layers of vegetables, warmly spiced meat and rice. When flipped upside down, the layers are revealed.

Ingredients

  • 1 large russet potato, sliced
  • 1 large eggplant, sliced
  • 2 teaspoons salt, divided
  • 1 teaspoon pepper
  • 1/2 cup ghee or canola oil, divided
  • 1 large onion, sliced
  • 2 pounds lamb stew meat, cut into 1-in cubes
  • 1 teaspoon whole peppercorns
  • 3 green cardamom pods
  • 1/2 teaspoon cumin seeds
  • 2 cinnamon sticks (3 inches)
  • 2 bay leaves
  • 1 pinch ground turmeric
  • 1 large tomato, sliced
  • 2 cups uncooked basmati rice
  • Toasted slivered almonds
  • Minced fresh parsley

Directions

  1. Preheat oven to 400°. Place potato and eggplant on a parchment or foil-lined baking sheet. Sprinkle with 1 teaspoon salt and pepper, drizzle with 1/4 cup ghee. Toss to coat. Bake until vegetables are golden brown, about 30 minutes.
  2. In a Dutch oven or large sauce pot, heat 2 tablespoons ghee over medium-high heat. Add onions, cook until golden brown, 5-6 minutes. Remove with a slotted spoon to a plate. To the same pot, add lamb stew meat, sear stew meat on all sides. Add 3 cups water to cover.
  3. Place peppercorns, cardamom pods and cumin seeds on a double thickness of cheesecloth. Gather corners of cloth to enclose seasonings; tie securely with string. Add to the pot with cinnamon sticks, bay leaves, remaining 1 teaspoon salt and turmeric. Bring to a boil. Reduce to a simmer; cook until lamb is tender, 40-45 minutes.
  4. Discard spice bag, cinnamon sticks and bay leaves. Strain lamb and stock through a colander; reserving stock. Set lamb aside. Add water to stock until you have 5 cups.
  5. To the same pot, add remaining 2 tablespoons ghee. Layer tomatoes over bottom of the pot. Top with roasted eggplant and potatoes, then cooked onions and lamb. Meanwhile, rinse rice under cold water until water runs clear; evenly layer over lamb.
  6. Pour reserved stock over rice (stock should completely cover rice). Return to stove; bring to a boil. Reduce heat to low, cover and cook until rice is tender, 40-45 minutes. Let rest, covered, 5 minutes. Remove lid; carefully flip the pot onto a large serving platter. Garnish with slivered nuts and parsley; serve family style.

Nutrition Facts

1 serving: 347 calories, 13g fat (7g saturated fat), 71mg cholesterol, 449mg sodium, 38g carbohydrate (3g sugars, 3g fiber), 19g protein.

Maqluba is a layered rice dish with lamb, roasted vegetables such as potatoes, onion and eggplant and plenty of spices, including turmeric, green cardamom and cinnamon. After the dish is fully cooked, it's flipped onto a platter and served family-style. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Recipe Creator

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