Makloub

About This Recipe

Makloub (meaning 'upside down' in Arabic) is a celebratory rice dish beloved across the Arab world, with Tunisia's version featuring the bold spicing and North African character of the region. Layers of fried eggplant, spiced lamb, and parboiled rice are built up in a pot, then cooked together and dramatically inverted onto a serving platter. The dish demands confidence — the inversion moment is theatrical and satisfying when it works. Tunisian makloub uses ras el hanout and saffron for its characteristic warm, complex spicing.

Ingredients

Serves 6

• 400 glong-grain rice(parboiled 5 minutes, drained)
• 600 glamb shoulder(cut into medium pieces)
• 2 largeeggplants(sliced into 1cm rounds)
• 2 mediumtomatoes(sliced)
• 1 largeonion(diced)
• 1 tspras el hanout
• 1/2 tspsaffron threads(dissolved in 2 tbsp warm water)
• 1 tspground cinnamon
• 2 tbspvegetable oil
• 500 mlhot water or lamb stock
• 1 tspsalt

Instructions

1. 1

   Brown the lamb

   Brown lamb pieces with onion in oil. Add ras el hanout, cinnamon, and salt. Cook 5 minutes.

2. 2

   Fry the eggplant

   Fry eggplant rounds in oil until golden on both sides. Drain.

3. 3

   Layer the pot

   In a heavy pot, lay tomato slices on the bottom. Add eggplant, then lamb, then par-cooked rice.

4. 4

   Cook

   Pour saffron water and hot stock over the rice. Bring to boil, reduce heat, cover tightly and cook 30 minutes.

5. 5

   Invert and serve

   Rest 5 minutes off heat. Place a large platter over the pot, then confidently flip in one motion. Lift the pot slowly.

Variations

• •

  Use chicken instead of lamb

• •

  Add pine nuts and raisins for Levantine flavor

Storage

Keeps 2 days refrigerated. Best eaten fresh — the crust is the prize.

Frequently Asked Questions