Maqluba

About This Recipe

Maqluba (Arabic: 'turned upside down') is the dinner table's most theatrical moment. Layers of golden fried aubergine and cauliflower line the bottom of a deep pot; spiced braised lamb nestles above them; and a mound of aromatic rice crowns the whole assembly. After gentle simmering, the cook carries the pot to the table, places a large tray on top, and — with a confident flip — inverts it to reveal a stunning caramel-coloured tower of rice hiding perfectly cooked vegetables and tender meat. Every family has a prized pot just for maqluba. Traditionally served with a tomato-cucumber salad and cold yogurt.

Ingredients

Serves 6

• 700 gbone-in lamb pieces
• 2 cupsbasmati rice, soaked 30 min
• 1 largeaubergine, sliced 1 cm thick, salted
• 1 smallcauliflower, cut into large florets
• 2 mediumtomatoes, sliced
• 1 largeonion, quartered
• oilfor shallow-frying vegetables
• 1 tspallspice
• 1 tspcinnamon
• ½ tspturmeric
• ½ tspcumin
• ½ tspblack pepper
• 1½ tspsalt
• 3 cupslamb stock or water
• ¼ cuptoasted pine nuts and almonds, to serve

Instructions

1. 1

   Braise the lamb

   Season lamb with half the spices and salt. Brown in a little oil in a wide pot, then add onion and stock. Simmer 45 minutes. Remove lamb; reserve 3 cups of the stock.

2. 2

   Fry the vegetables

   Rinse salted aubergine slices and pat dry. Shallow-fry aubergine and cauliflower florets in batches until golden. Drain on paper towels.

3. 3

   Layer the pot

   In the same pot (lightly oiled base), lay tomato slices in a single layer. Arrange fried aubergine on top, then cauliflower. Place lamb pieces over the vegetables. Sprinkle remaining spices over the lamb.

4. 4

   Add the rice

   Drain soaked rice and spread evenly and firmly over the lamb layer. Pour the reserved warm stock over the rice — it should come 2 cm above the rice level. Bring to a boil, then cover tightly, reduce heat to very low, and cook 35 minutes.

5. 5

   The flip

   Remove from heat and rest covered 10 minutes. Place a very large round tray over the pot. Hold firmly with both hands and flip in one confident motion. Lift the pot slowly to reveal the maqluba. Scatter with toasted nuts.

Variations

• •

  Chicken Maqluba: substitute a jointed chicken, browning it before layering.

• •

  Vegetarian Maqluba: omit the meat, use vegetable stock, and add sliced courgette.

• •

  Some cooks add a handful of soaked chickpeas to the rice layer.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Best served immediately after flipping. Leftovers keep 2 days in the fridge; reheat in a covered pan with a splash of water.

Frequently Asked Questions