Lamb Maqluba (Makloubeh)

Lamb Maqluba (Makloubeh) is an upside down rice dish from the Levant. You build it in layers, with meat at the bottom, fried eggplant and potatoes in the middle, and rice on top, then flip the pot at the table so the layers stand like a cake.

I make mine with leftover roast lamb or chicken, which cuts the work right down. It feeds 4 to 6, and the flip never stops feeling like a small event.

It sits in the same family of celebration rice dishes as Zereshk Polo Morgh (Persian Barberry Rice with Chicken) and Arabian Chicken Kabsa - Machboos.

What is Maqluba?

Maqluba means upside down in Arabic, and the name describes the serving: after cooking, you turn the whole pan over so the bottom layer lands on top.

The dish is Palestinian in origin and cooked across the Levant, and it goes back centuries; a version appears in the Kitab al-Tabikh, a 13th-century collection of recipes.

It is a dish for special occasions, and in many households it is the first meal cooked in Ramadan. Every family makes it a little differently, but the method stays the same whatever meat and vegetables go in.

What Type of Pan to Use?

A non-stick pan with a lid, size of 25 cm (10") dia, and depth of 8 cm (3") would be suitable for the number of ingredients in this recipe. Ideally, use a wide pan with straight edges.

Don't worry if you don't have a non-stick pan. Regular heavy-based pans work well too, as long as they are wide with straight edges.

Why This Recipe Works?

• One pot does everything, and the pot itself becomes the serving dish once you flip it.

• The layers do the presentation for you, so it looks deliberate without any plating skills.

• You can fry, air fry, or roast the vegetables, so the amount of oil is up to you.

• It reheats well, and the leftovers earn their place in packed lunches.

• I think the flip is half the fun; the whole table watches it happen.

Ingredients You'll Need

Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.

• Meat - Leftover roast lamb or chicken is what I usually use. Fresh lamb shoulder or leg, or chicken legs, work too; cook the fresh meat first and keep the cooking liquid as your stock. Skip diced beef, which takes much longer, though ground beef works if you prefer it.

• Rice - Basmati holds its shape through the long, slow cook. Medium-grain rice such as Osmancik or jasmine also works, but you may need to adjust the liquid.

• Vegetables - Eggplants (aubergines) and potatoes are my usual choice. Cauliflower, tomatoes, and peppers are also traditional.

• Stock - With fresh meat, the cooking liquid is your stock; drop in a cinnamon stick, a few cardamom pods, and a bay leaf while it simmers for a deeper flavor. With leftover meat, use my Homemade Beef Stock or Basic Homemade Vegetable Stock, or a good store-bought chicken, beef, or vegetable stock, and go easier on the salt if the stock is salted.

• Pine nuts - They add texture and a nutty flavor to rice dishes such as Vegan Stuffed Bell Peppers and Yaprak Sarma - Stuffed Grape Leaves. Omit them for nut allergies, or swap in almonds.

• Currants - They are small dried raisins and a popular ingredient in Mediterranean cuisine. Although it is not a typical ingredient for Maqluba, I love the aroma and texture it gives to the rice.

• Seasoning and spices - I use ground cinnamon, freshly ground black pepper, and a generous amount of salt to keep the flavors simple. Add paprika, turmeric, or allspice to taste.

How to Make Lamb Maqluba?

Prepare the Meat

If using fresh meat, start by cooking it and creating the stock. Sear the meat in oil, then add water and aromatics such as onions, carrots, bay leaves, and celery. 

You can either pressure cook it for 10 minutes if using lamb (less time if using chicken) or cook it in a pan on medium heat for 40-60 minutes, until tender. The cooking time depends on the type of meat you use.

Remove the meat from the stock (keep the stock to cook the rice) and proceed to prepare the vegetables.

Prepare the Vegetables

Peel the eggplants in stripes to create a zebra pattern and slice them in ½ inches (1 cm) slices.

Peel the potatoes and cut them slightly thinner than the eggplants.

Place a pan on high heat and add some vegetable oil. When the oil is hot, fry the potatoes until they turn slightly brown.

Place the potatoes on a kitchen towel to get rid of excess oil. Add the eggplants to the same pan and cook them until softened and slightly browned.

They will absorb a lot of oil, so don't be tempted to add extra oil to the pan. Remove them onto paper towels to get rid of excess oil.

You can also cook them in an air fryer following this Easy Air Fryer Eggplant Recipe, or roast them in a preheated 400°F/200°C oven for 20 to 25 minutes for a lighter option.

When using these methods, you only need about 2 tablespoons of oil to drizzle over the vegetables.

Build the Maqluba

Drizzle a bit of olive oil on the bottom of the pan where you will build your dish. Start with layering your meat, and then sprinkle on ¼ of the pine nuts, currants, salt, pepper, and cinnamon.

Layer your eggplant slices on top of the meat and sprinkle on another ¼ of the pine nuts, currants, salt, black pepper, and cinnamon.

Build your 3rd layer with potatoes and add some more spices and nuts.

Finish building the dish with basmati rice. Wash and drain the rice, and then spread it on top of the vegetables. Press it down gently so the rice keeps its shape. Sprinkle the rest of the salt, pepper, cinnamon, pine nuts, and currants on top of the rice.

Cook and Serve

Add the stock slowly and gently to the rice, without spoiling the layers. Put a lid on the pan, place it on medium-high heat, and bring it to a boil. Cover the pan completely so the steam does not escape. Use a clean kitchen towel to cover it if necessary.

Lower the heat to the minimum and gently simmer the rice for 40 to 45 minutes until the rice has absorbed all the liquid. Remove the pan from the heat and keep the lid closed. Cover the pan with a couple of clean kitchen cloths and let the Maqluba rest for a minimum of 45 minutes. 

To serve Maqluba, remove the lid and place a large serving platter or tray as the lid. Carefully flip the pan upside down using the handles. Ask for help if the pan is too heavy for you to handle safely. Keep the pan for a few minutes to let the rice drop onto the plate before lifting it up.

Recipe Tips From the Chef

• Leftover roast lamb or chicken cuts the work right down; with fresh meat, keep the cooking liquid as your stock.

• Press each layer down as you build, and pour the stock in slowly over the back of a spoon so it does not break the layers.

• Let the maqluba rest for a minimum of 45 minutes with the lid on before flipping; the rest is what sets the layers.

• To skip frying, air fry the vegetables for 10 to 12 minutes or roast them for 20 to 25 minutes at 400° F (200° C).

• This recipe serves 4 to 6, and the 2x button on the recipe card doubles it for a bigger crowd.

Storage and Make Ahead

You can get most of the work done ahead. Cook the meat, make the stock, and fry or roast the vegetables up to 2 days in advance, and keep them in separate airtight containers in the fridge.

On the day, wash the rice, layer everything into the pan, add the stock, and cook as written.

Leftovers keep for 5 days in the fridge or 3 months in the freezer in an airtight container; reheat portions in a covered pan with a splash of water, or in the microwave.

Recipe Variations

• For a vegetarian or vegan version, leave out the meat and build the layers from vegetables alone: eggplant, cauliflower, zucchini, bell peppers, and carrots all work.

• Chicken is the most common alternative to lamb. Use bone-in thighs or drumsticks, cook them until tender, and layer them the same way.

• Lay a few tomato slices on the bottom of the pan before the meat. Many Palestinian cooks do this, and it gives the flipped dish a glossy red top and a cleaner release.

• Swap the spicing: cumin, turmeric, allspice, cardamom, or a pinch of chili all sit happily in the rice.

• Top the flipped dish with toasted almonds or pistachios and a scatter of parsley or mint, with yogurt or tahini sauce on the side.

What to Serve with Makloubeh?

Makloubeh is rich, so a sharp salad on the side balances it. A few that work:

Çoban Salatası, Gavurdagi Salatasi (Turkish Tomato Walnut Salad), or Greek Cucumber Salad.

A bowl of Cacik or plain Homemade Greek Yogurt belongs next to it too; the cold yogurt against the warm spiced rice is the point.

Recipe FAQs

Related Recipes

For more delicious Middle Eastern recipes, why not try:

Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.

I hope you enjoy the process of making this traditional Middle Eastern Lamb Maqluba (Makloubeh) as much as you enjoy eating it! 🙂 

This post uses affiliate links. This means that if you click on them and then buy something, we get a small amount of commission to keep the site running, but it doesn’t cost you anything more.