Maqluba (Makloubeh)

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.

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.

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

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. 

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.

Peel the potatoes and cut 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 / 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 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 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.

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.

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

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

Bon appétit! / Afiyet olsun!