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Maqluba (Makloubeh) Traditional Jordanian Upside-Down Rice and Lamb Layered Casserole Recipe

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3.8 from 86 reviews

Maqluba, also known as Makloubeh, is a traditional Middle Eastern layered rice casserole featuring tender lamb, roasted eggplants, potatoes, and fragrant spices. This hearty dish is cooked in a pot, then inverted to reveal a beautiful mosaic of vegetables, meat, and rice. Perfect for family gatherings or special occasions, it offers a rich blend of flavors and textures with aromatic seasonings and savory lamb broth.

Ingredients

For the Lamb and Broth

  • 1 tablespoon olive oil
  • 1½ pounds lamb (bone-in)
  • 1 cinnamon stick
  • 4 cardamom pods
  • 2 bay leaves
  • 1 onion (halved or quartered)
  • Salt and pepper to taste
  • 6 cups water

For the Vegetables

  • 2 Italian eggplants, sliced ½ inch thick
  • 2 Yukon Gold potatoes, sliced ½ inch thick
  • 3 tablespoons olive oil
  • 2 tomatoes, sliced

For the Rice and Seasoning

  • 2 cups basmati rice, rinsed and drained
  • 1 teaspoon seven spice blend
  • 1 teaspoon kosher salt
  • ½ teaspoon turmeric

For Garnish

  • Slivered almonds, toasted
  • Chopped parsley

Instructions

  1. Prepare the Lamb: Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Sear the lamb pieces on all sides until golden brown, about 3-4 minutes per side. This locks in the flavors.
  2. Simmer the Lamb with Spices: Add the cinnamon stick, cardamom pods, bay leaves, halved or quartered onion, salt, and pepper to the pot. Pour in 6 cups of water to cover the lamb. Bring to a simmer, then reduce heat to low, cover, and cook for 1 to 1.5 hours until the lamb is tender. Skim any foam from the surface periodically.
  3. Roast Eggplants and Potatoes: Preheat the oven to 425°F (220°C). Toss the sliced eggplants and potatoes with 3 tablespoons olive oil in a large bowl. Spread in a single layer on a baking sheet and roast for 30 minutes, turning halfway through, until tender and lightly browned.
  4. Layer the Ingredients in the Pot: Lightly oil the bottom of a large pot or Dutch oven. Arrange tomato slices evenly across the base. Layer the roasted potatoes and eggplants on top, followed by the cooked lamb pieces. Spread the rinsed basmati rice evenly over the lamb. Sprinkle seven spice, kosher salt, and turmeric over the rice.
  5. Add Lamb Stock and Cook Rice: Carefully pour 5 cups of the reserved lamb broth over the layered ingredients, ensuring the liquid covers the rice by about an inch. Gently pat the rice to compact it. Place the pot over medium heat and bring to a gentle simmer. Cover tightly and cook for 50 minutes until the rice is fully cooked and liquid absorbed. Remove from heat and let sit, covered, for 15 minutes.
  6. Invert and Serve: Run a knife around the edges to loosen the Maqluba. Place a large serving platter over the pot, holding both securely, then quickly invert so the Maqluba releases onto the platter in an impressive layered cake. Remove the pot carefully. Garnish with toasted slivered almonds and chopped parsley before serving.

Notes

  • Bone-in lamb adds richness to the broth, but boneless lamb can be used if preferred.
  • Soaking and rinsing the basmati rice removes excess starch for fluffier results.
  • Seven spice blend typically includes cinnamon, cloves, nutmeg, allspice, black pepper, ginger, and cardamom; adjust seasoning according to your spice mix.
  • Roasting the vegetables brings out natural sweetness and prevents them from becoming soggy in the dish.
  • Allowing the Maqluba to rest after cooking helps the flavors meld and makes inversion easier.
  • Garnish with nuts and herbs adds texture and freshness to the dish.

Find it online: https://recipethrive.com/maqluba-makloubeh-traditional-jordanian-upside-down-rice-and-lamb-layered-casserole-recipe/