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    Cooking Gorgeous » All Recipes » Main Dishes

    Maqluba (Makloubeh)

    Published: Mar 11, 2022 · Modified: Jul 21, 2022 by Ayla Clulee · This post may contain affiliate links.

    Jump to Recipe

    Maqluba (also known as Makloubeh or Maklouba) is a traditional Middle Eastern dish made with layers of rice, vegetables, and meat. The main characteristic of this upside-down lamb and rice dish is the way it is arranged, cooked, and presented.

    Maqluba is a lamb and rice dish served upside down
    Jump to:
    • What is Maqluba?
    • What Type of Pan to Use?
    • Why This Recipe Works?
    • Ingredients and Substitutes
    • Step-by-Step Instructions
    • Top Tips From The Chef
    • What To Serve With Maqluba?
    • Recipe FAQs
    • Related Recipes
    • Maqluba (Makloubeh)

    Makloubeh is the perfect dish when you have to feed a crowd. Although it is a bit labor-intensive, it is worth the time and the effort. I prefer using leftover roast lamb or chicken to make this rice dish to speed things up.

    Maqluba served on a serving plate with salad on the side

    What is Maqluba?

    Maqluba is an upside-down rice dish made with layers of fried (or baked) vegetables, meat, and rice. After cooking, the pan is flipped upside down and served, turning the contents over giving it a layered appearance.

    Maklouba is traditionally made for special occasions such as Ramadan or religious holidays. The dish goes back centuries and the recipe is found in the Kitab al-Tabikh, which is a collection of 13th-century recipes.

    This beautifully presented one-pot dish has many variations but the method is always the same. You can use any type of rice, meat or vegetables you have in hand. I usually make this aromatic dish with leftover lamb or chicken from a roast dinner.

    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 amount of the 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?

    • This layered rice dish comes together much quicker and easier when you make it with leftover lamb or chicken. However, you can use raw lamb or chicken if that's what you have in hand.
    • You can roast or air fry the vegetables for a healthier option.
    • The Makloubeh leftovers are perfect for packed lunches. You can keep them for up to 5 days refrigerated or 3 months frozen in an airtight container.
    • This special dish is effortless to make with step-by-step pictures and instructions.
    • Maqluba is a crowd-pleaser! Perfect dish for family gatherings and special occasions.

    Ingredients and Substitutes

    Labelled picture of ingredients for Maqluba

    What Type of Meat to Use For Maqluba

    I prefer using leftover lamb or chicken from a roast dinner as it makes the process much easier and quicker! However, you can use fresh lamb (ideally shoulder or leg) or chicken pieces (legs are perfect) for this dish.

    I don't recommend using diced beef as it would take much longer to cook, but you can use minced beef if you prefer it to lamb or chicken.

    You can adjust the amount of the meat depending on how meaty you want your Makloubeh dish.

    Rice for Makloubeh

    Basmati is my favorite rice to use for this elegant dish as you can cook it low and slow without losing its shape. However, you can use medium-grain rice such as Osmancik or Jasmine Rice. You might need to adjust the amount of water for different rice types.

    Vegetables

    I usually use aubergines (eggplants) and potatoes but cauliflower, tomatoes, or peppers are also traditionally used for this upside-down rice dish. Vegetables are typically fried but you can air fry them or roast them in the oven for a healthier option.

    Stock

    If you are making Makloubeh with fresh meat instead of leftovers, you can use the water you cook the meat in as your stock. You can add some aromatics while cooking the meat for extra flavor.

    If using leftover meat for the dish, you can use homemade chicken, vegetable, or beef stock. You can also use a good quality store-bought stock or bouillon if that's what you have in hand. Make sure to add less salt to your Maqluba if using store-bought stock or bouillon!

    The other ingredients you will need are:

    • Pine nuts - They are great for adding some texture and nutty flavor to rice dishes such as Vegetarian Stuffed Peppers or Yaprak Sarma - Dolma (Stuffed Grape Leaves). Omit them if you have nut allergies or replace them with almonds if you don't have them in hand.
    • 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 cinnamon and freshly ground pepper and a generous amount of salt to keep the flavors simple. You can adjust them to your taste and add extra spices such as paprika, turmeric, or allspice.

    Step-by-Step Instructions

    Making this aromatic rice and meat dish may seem a bit complicated at first glance. However, the instructions are pretty straightforward and there are a few tips and tricks that you should follow to achieve the best results.

    Prepare the Meat

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

    diced lamb pieces are browning in a dutch oven

    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 aubergines in stripes to create a zebra pattern and slice them in 1 cm thickness.

    aubergine slices

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

    peeled and sliced potatoes

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

    fried potato slices on a plate

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

    airfried aubergine slices

    They will absorb a lot of oil so don't be tempted to add extra oil to the pan. Remove them on a kitchen towel to get rid of excess oil.

    Alternatively, use an air fryer (which takes 10 to 12 minutes) or roast them in the oven (which takes 20 to 25 minutes in a 200° C / 400° F preheated oven) for a healthier option. In this case, you will only need 2 tablespoons of oil to drizzle on your vegetables.

    Build the Maqluba and Cook

    Drizzle with a bit of oil on the bottom of the pan 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 the meat on the bottom of the pan

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

    layer the aubergines on top of the meat

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

    layered potato slices

    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 to ensure the rice keeps its shape. Sprinkle the rest of the salt, pepper, cinnamon, pine nuts, and currants on top of the rice.

    layer the rice on top of potatoes

    Add the stock slowly and gently to the rice, without spoiling the layers.

    Put a lid on the pan, place it on medium heat and bring it to a boil. Make sure your pan is totally covered to ensure the steam doesn't 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 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 plate 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 on the plate before lifting it up.

    Maqluba is presented on a serving plate
    Serve Makloubeh with delicious and colorful salad on the side.

    Top Tips From The Chef

    • Using leftover roast lamb or chicken meat to make Makloubeh will speed things up.
    • Let the Maqluba rest for a minimum of 45 minutes before flipping it onto a serving plate. 
    • Press the rice down gently to ensure it keeps its shape. 
    • If you don't want to fry your vegetables, use an air fryer (which takes 10 to 12 minutes) or roast them in the oven (which takes 20 to 25 minutes in a 200° C / 400° F preheated oven).
    • Makloubeh is the perfect dish for family gatherings and special occasions. This recipe is enough for 4 to 6 people. However, you can double or triple the recipe by clicking the numbers at the top right of the recipe card.

    What To Serve With Maqluba?

    This rich and impressive dish is best when served with some refreshing salad on the side such as Turkish Shepherd Salad (Coban Salatasi), Gavurdagi Salatasi (Tomato and Walnut Salad), or Greek Cucumber Salad.

    My refreshing Cacik Recipe (Turkish Yoghurt with Cucumbers) or just a bowl of plain yogurt are also perfect accompaniments to this spiced meat and rice dish.

    Recipe FAQs

    What do I do if the rice isn't cooked enough?

    If your rice is still undercooked after absorbing all the liquid, carefully add a little bit of warm water (around 100 ml), close the lid tightly and cook for another 10 minutes on very low heat. The rice on the top of the pan usually stays drier than the ones on the bottom. Cooking the rice slowly in a wide pan helps to prevent this issue.

    How to store the leftovers?

    You can keep the leftovers for up to 5 days in the fridge or up to 3 months in the freezer in an airtight container.

    How to flip Makloubeh-Maqluba?

    To flip the Maqluba, remove the lid and place a large serving plate 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 on the plate before lifting it up.

    Related Recipes

    For more delicious Middle Eastern recipes why not try:

    • Lebanese Fattoush Salad
    • Baba Ganoush Without Tahini
    • Revani - Turkish Semolina Cake
    • Icli Kofte (Turkish Kibbeh)

    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 Maqluba (Makloubeh) as much as you enjoy eating it! 🙂 

    Bon appétit! / Afiyet olsun!

    Maqluba upside down lamb rice

    Maqluba (Makloubeh)

    Ayla Clulee
    Maqluba (or Makloubeh-Maklouba) is a traditional Middle Eastern dish made with layers of rice, vegetables and meat. 
    5 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 30 mins
    Total Time 45 mins
    Course Main Course
    Cuisine Middle Eastern
    Servings 4 portions
    Calories 878 kcal

    Equipment

    • 1 kitchen scale
    • 1 measuring spoons
    • 1 Measuring cups
    • 1 peeler
    • 1 frying pan
    • 1 Sauté pan with lid

    Ingredients
      

    • 400 g cooked lamb or chicken chunks (alternatively use 600 grams of lamb chunks or 4 chicken legs)
    • 2 medium potatoes (350 to 400 grams)
    • 2 medium aubergines (eggplants) (500 to 600 grams)
    • 350 g basmati rice
    • 20 g currants
    • 30 g pine nuts
    • ½ teaspoon cinnamon powder
    • ½ teaspoon freshly ground black pepper
    • 1 ½ teaspoon salt
    • 550 ml chicken, beef or vegetable stock
    • ⅓ cup vegetable or sunflower oil for frying the vegetables

    Instructions
     

    Preparing the Meat

    • If using fresh meat, start with cooking the meat 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 and proceed to prepare the vegetables.

    Preparing the Vegetables

    • Peel the aubergines in stripes to create a zebra pattern and slice them in 1 cm thickness.
    • Peel the potatoes and slice them slightly thinner than the aubergines.
    • Place a pan on high heat and add some 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 aubergines into 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 on a kitchen towel to get rid of excess oil.
    • Alternatively, use an air fryer (which takes 10 to 12 minutes) or roast them in the oven (which takes 20 to 25 minutes in a 200 °C preheated oven). In this case, you will only need 2 tablespoons of oil to drizzle on your vegetables.

    Building and cooking the Maqluba

    • Drizzle with a bit of oil on the bottom of the pan 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 aubergines on top of the meat and sprinkle on another ¼ of the pine nuts, currants, salt, pepper and cinnamon.
    • Build your 3rd layer with potatoes and add some more spices and nuts.
    • Finish building the dish with basmati rice. Wash the rice under running cold water until the water from the rice runs clear.
    • Drain the rice and spread it on top of the vegetables, press it down gently to ensure it keeps its shape.
    • Sprinkle the rest of the salt, pepper, cinnamon, pine nuts and currants on the top of the rice.
    • Add the stock slowly and gently to the rice, without spoiling the layers.
    • Put a lid on the pan, place it on medium heat and bring it to a boil. Ensure your pan is totally covered to ensure the steam doesn't escape. Use a 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 absorbed all the liquid.
    • Remove the pan from the heat and keep the lid close. 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 plate 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 on the plate before lifting it up.

    Notes

    • Using leftover roast lamb or chicken meat to make Makloubeh will speed things up.
    • You can keep the leftovers for up to 5 days in the fridge or up to 3 months in the freezer in an airtight container.
    • This recipe is enough for 4 to 6 people, depending on how big you want your portions!
    • Let the Maqluba rest for a minimum of 45 minutes before flipping it onto a serving plate. 
    • Press the rice down gently to ensure it keeps its shape. 
    • If you don't want to fry your vegetables, use an air fryer (which takes 10 to 12 minutes) or roast them in the oven (which takes 20 to 25 minutes in a 200 °C / 400 °F preheated oven).

    Nutrition

    Calories: 878kcalCarbohydrates: 112gProtein: 36gFat: 32gSaturated Fat: 6gPolyunsaturated Fat: 14gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 70mgSodium: 1153mgPotassium: 1588mgFiber: 11gSugar: 15gVitamin A: 67IUVitamin C: 27mgCalcium: 84mgIron: 5mg
    Tried this recipe?Mention @cookingorgeous or tag #cookingorgeous!
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    Reader Interactions

    Comments

    1. Ferzan

      March 16, 2022 at 4:42 pm

      5 stars
      I made this with chicken pieces and turned out amazing. A great way to use leftover meet. And using up the vegetables hanging around. Great recipe.

      Reply
      • Ayla Clulee

        March 19, 2022 at 2:50 pm

        Thank you for sharing your experience, I am so glad you like the recipe.
        Best wishes
        Ayla

        Reply
    2. Simal

      May 24, 2022 at 4:38 pm

      5 stars
      Fabulous recipe and easy to make. Thank you for the clear instructions!

      Reply
    3. Darlene

      June 07, 2022 at 6:33 am

      5 stars
      This is a very lovely & delicious dish. Made this dish for dinner, so yummy!!! Whole family loved it.

      Reply

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    Welcome to Cooking Gorgeous, where delicious recipes and culinary inspiration await you! I'm Ayla, a passionate and professional chef based in the UK, and I'm thrilled to have you here. The kitchen is my happy place and cooking is my therapy. To me, food is more than ingredients and nutrition; it is a language of love, a way of expressing compassion.

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