Maklouba is a stunning centerpiece dish that translates to “upside-down” in Arabic. This savory casserole features layers of tender lamb or beef, golden-fried eggplant, and aromatic basmati rice cooked in a broth infused with saffron, allspice, and nutmeg. The dish is assembled in a pot, simmered until the rice is fluffy and the flavors meld, then dramatically inverted onto a serving platter. The result is a beautiful mosaic of meat and vegetables on top, with crispy rice bits at the bottom. It is perfect for festive gatherings, family dinners, or any occasion where you want to serve a hearty, comforting meal that looks as impressive as it tastes. The warmth of the spices and the richness of the meat make this a truly satisfying experience.
Maklouba (Upside Sown Eggplant-Lamb Rice Casserole
Description
Maklouba is a stunning centerpiece dish that translates to "upside-down" in Arabic. This savory casserole features layers of tender lamb or beef, golden-fried eggplant, and aromatic basmati rice cooked in a broth infused with saffron, allspice, and nutmeg. The dish is assembled in a pot, simmered until the rice is fluffy and the flavors meld, then dramatically inverted onto a serving platter. The result is a beautiful mosaic of meat and vegetables on top, with crispy rice bits at the bottom. It is perfect for festive gatherings, family dinners, or any occasion where you want to serve a hearty, comforting meal that looks as impressive as it tastes. The warmth of the spices and the richness of the meat make this a truly satisfying experience.Ingredients
Directions
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Rinse the rice under cold water until the water runs clear, then place it in a bowl and cover with hot water and salt; let stand for 30 minutes to ensure non-sticky rice.
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Cut the lamb or beef into 1/2 to 1-inch pieces, ensuring the meat is slightly fatty for better flavor.
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Heat cooking oil in a large pot or Dutch oven over medium-high heat.
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Sauté the meat, chopped onions, and pine nuts (or almonds/walnuts) in the oil until the meat is browned on all sides.
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Stir in the nutmeg, allspice, paprika, and pepper to taste.
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Add the water and beef stock to the pot, then bring to a boil.
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Drain the soaked rice and add it to the boiling liquid with the meat mixture.
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Arrange sliced eggplant (and optionally carrots or cauliflower florets as per variations) over the rice in layers.
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Reduce heat to low, cover tightly, and simmer for 20-30 minutes until the rice is cooked and tender.
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Remove from heat and let rest for 5 minutes.
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Place a large serving plate upside down over the pot, then carefully invert the pot onto the plate to release the Maklouba.
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Serve immediately while hot.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 503.6kcal
- % Daily Value *
- Total Fat 25.7g40%
- Saturated Fat 10.3g52%
- Cholesterol 132.8mg45%
- Sodium 14748.2mg615%
- Total Carbohydrate 16.8g6%
- Dietary Fiber 0.2g1%
- Sugars 0.0g
- Protein 45.9g92%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
