Maqluba (also Maqlooba, Makloubeh or Maqlouba) is an upside down rice dish that is very popular throughout the middle east. Layers of vegetables, spiced rice and meat cooked altogether then flipped for a stunning comfort food dinner.
Next time, try the Jordanian Mansaf, a delicious lamb and rice recipe.
This is a one dish meal made traditionally with cauliflower, eggplants and potatoes. There are many variations of this dish in the region, but the method is the same. In this recipe I've used eggplants and ground beef but will show you variations of this dish and how to make them.
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❓Why This Recipe Works
- Made way healthier by not deep frying the vegetables.
- Helpful tips so it will turn out beautifully without ending up with rice scattered allover your countertop.
- Perfectly spiced rice without going overboard.
I've had many maqluba throughout my life time, my dad was a big fan of this beautiful dish. Traditional maqluba recipe calls for frying the vegetables, I like to oven roast the eggplants to make them lighter with far less oil than frying.
The way I am wrapping and preparing this dish is a foolproof way for the best maqluba recipe that will not make a mess and spread all over your counter when you flip it.
📝 Ingredients
Note: This is an overview of the ingredients. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.
📋 Ingredient Notes
- Browned Seasoned Ground Beef mixture above is made by browning the beef and adding all the spices. details about that are in the recipe card below.
- My eggplants are oven baked but you are welcome to fry them if you want to.
🥄 Instructions
Note: This is an overview of the instructions. The detailed instructions are in the recipe card below.
- In a bowl, add rice, butter, and spices. Mix them well.
- line the bottom and sides of a large pot or Dutch oven with parchment paper.
- Place tomato slices in the bottom of the dish, then top that with the browned ground meat.
- Arrange eggplant slices so they are overlapping and hanging on the sides of the dish. Make sure to cover the bottom of the pot well.
- Add the rice mixture, pour boiling cooking liquid ( water or broth), then fold the hanging eggplant slices over the top of the pot to close. Bake the rice dish in a 400F preheated oven until the rice is totally cooked. Let it cool down for 15 minutes, then flip over your serving dish.
💡 Tips
- Use a non stick pot with wide mouth, it is better not to use tall pots for even cooking. If tall pots is all you have then do not fill it to the top so the top layer of rice can get enough steam to cook.
- Brush the bottom and sides of the dish/pot with oil before adding parchment paper, this helps keep them in place while you are filling your pot.
- The hardest part of making maqluba recipe is flipping it in the end. To ensure that it is not stuck at the bottom of the baking dish, I lined the dish with parchment paper to be extra sure that it will not stick.
- Many people put the eggplant on the bottom of the baking dish, here I have wrapped eggplants around the rice. This ensures that the rice will not fly everywhere when you flip the dish, plus it makes for a beautiful presentation.
- You can cook maqluba on stove top too. Just layer everything in your pot as directed including the parchment paper, do not worry it will not burn, then bring to a boil over medium high heat then reduce heat to low, cover and continue to cook until done.
⌛ Make Ahead
- You can prepare the vegetables and the meat you are using and store them in an airtight container in your fridge for two days before cooking the dish.
🍽️ Serve With
- Serve maqluba with Greek yogurt dill sauce or green salad like tabbouleh or fattoush.
- End such a delicious meal with sips of this refreshing Mojito Mocktail.
🧺 Storage
Refrigerate- Store any leftovers in a container in the refrigerator for up to 2-3 days.
Freeze- Leftover cooled maqluba can be placed in a freezer-safe container and frozen for up to 3 months.
Reheat- Reheat on the stovetop with a splash of water. Individual portions can be reheated covered in the microwave as well.
🤔 Troubleshooting
- If the top layer of your rice does not seem to be fully cooked, splash the top with some water (¼ cup), cover and continue to bake for another 10 minutes then check again.
- If when checking the rice it tasted a bit bland, dissolve some salt, black pepper and a dash more of the 7 spice mix in a ¼ cup of hot water then add to the pot, cover and continue to bake.
👩🍳 Variations
- Maqluba can be made with any sort of meat you have, lamb, beef or chicken. Here I've used ground beef for simplicity as well but you can also use any of the above. Boil your meat of choice in flavored water until done, I usually use my instant pot as it is quicker but I am including stove top directions as well:
- Beef Stew: Brown the meat in a a couple of tablespoons of oil then add then add a small quartered onion, a couple of green cardamom pods, cinnamon stick, ground black pepper, two bay leaves and cover with water. Bring to a boil then reduce heat and simmer until done, this probably will take about an hour and a half stove top or almost 40 minutes in your instant pot.
- Lamb Pieces: shoulder or leg is the best, but you can use whatever you like. Use the same cooking method as I have in the okra stew.
- Chicken: commonly used are bone in skin on chicken pieces but as always you can use whatever you like to or already have in your freezer. Boil the chicken as we did in the Musakhan recipe.
- You can use short grain rice but I like using basmati rice as it withstands the prolonged cooking time better without getting mushy.
- Sometimes I add a sliced onion and bell pepper after I arrange the tomato slices for more flavor and the bell pepper smells heavenly and makes the dish even more flavorful.
- Traditionally the most common vegetables to use are eggplants, cauliflower and potato. You can use one, two or the three of them. You can also use any vegetables you have or like to add in this dish.
- If using potatoes or cauliflower mix them with oil, salt and pepper then roast in the oven or air frer until done.
- If you are using the three vegetables, here is my suggestion for layering the dish. After the tomatoes and the ground beef, layer the sliced potatoes then eggplant then cauliflower then rice and proceed with the recipe as is. The reason for that is cauliflower florets are small and can fall off if placed at the bottom without something to hold them in.
- For a vegan maqluba recipe: Use olive oil instead of butter and omit the ground beef. You can use any vegan protein you like as well.
💬 Frequently Asked Questions
Maqluba traditionally is made with Egyptian rice( medium to short grain rice), but nowadays it is very common to be made with basmati or any other kind of rice. I used basmati rice as it is widely available in stores.
The main vegetable is either eggplant or cauliflower. You can add bell peppers, chili peppers, onions, potato or diced tomatoes.
Use whatever you like. You can make maqluba with chicken, beef cubes, ground turkey, ground beef… etc.
🥣 Equipment
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For this recipe I've used Aahu Barah basmati rice. It was recommended by a friend and I could easily find it here in the Middle Eastern store.
📣 Related Recipes
- Check out this Saudi chicken kabsa, a one pot chicken and rice dish that is perfectly spiced.
- Another traditional chicken and rice dish is Mandi from Yemen.
- Mansaf is Jordan's national dish of meat, yogurt and rice pilaf.
- Make your dinner table more interesting with this elegant Mediterranean rice pilaf. This rice is bursting with flavors with a touch of sweetness that sure to impress.
- This moussaka recipe is the ultimate comfort food for a cozy night in. Meaty, saucy with creamy and custardy bechamel layer. Nothing can beat that!
- Fattah is a traditional dish throughout the Middle East and this Egyptian fattah is one I grew up with to celebrate almost all occasions.
- Baba Ganoush is a wonderful authentic recipe for a creamy roasted eggplant dip. Learn how to get that smoky flavor and creamy texture better than your favorite restaurant.
More Rice Recipes
- Hashweh is a Middle Eastern ground beef stuffing with aromatic spices. Here is an easy 20-minute Hashweh with rice for an easy weeknight meal or a side dish.
- Try my easy take on the Lebanese vermicelli rice, fuss free with half the usual time.
- Nothing's better than a dish you can make in one pot, this creamy baked chicken and rice falls into that categoy. Rich, lightly seasoned with super tender chicken you'll want to lick the pot and the spoon!
- This chicken and yellow rice recipe is easy to prepare and tastes great. It’s perfect for dinner parties or family gatherings.
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating! Thank you.
Maqluba
Ingredients
- 1 cup (198g) Basmati rice , uncooked rice
- 1 Tablespoon butter
- 1 teaspoon 7 spices
- ½ teaspoon salt.
- ½ teaspoon black pepper.
- 1 ¼ cup boiling water or broth
For the ground beef mixture:
- ½ pound ground beef. (230g)
- 1 small onion. chopped
- ½ teaspoon all spice.
- 1 teaspoon tomato paste.
- ¼ teaspoon black pepper.
- Salt to taste.
- 1 (450g) medium firm eggplant cut into ½ inch slices lengthwise and fried or baked in the oven.
- 1 medium tomato, sliced.
- Optional: Chopped parsley roasted nuts for garnishing.
Instructions
- Wash rice twice or 3 times, drain then place in a deep bowl, cover with cold water and soak for 30 minutes.
- Meanwhile fry or oven bake the eggplants.
Brown the ground meat:
- In a skillet over medium heat, sauté onions in oil then add ground beef and spices, mix well. Add the tomato paste and mix everything well, cook until browned all around. Set aside.
- Preheat oven to 400F.
- Line an oven safe dish with parchment paper.
- Arrange tomato slice at the bottom of the pan.
- Top that with a layer of the browned ground beef.
- Arrange eggplant slices over the ground beef skin side out.
- Drain rice then add it to a large bowl, with butter and spices. Mix them well.
- Add rice, then pour boiled water or broth over.
- Fold the egg plants over the rice.
- Cover and cook in the oven for 40 minutes.
- Take the dish out fluff the rice on top and taste to make sure it is completely cooked.
- If you feel it needs more water or broth add a quarter cup, cover then return to oven for another 10-15 minutes.
- Let it cool down for 10 -15 minutes before flipping over the serving large plate.
- Remove parchment papers and tomatoes on top, you can eat them if you want.
- Garnish top with chopped parsley and roasted nuts.
- Serve with Tzatziki or yogurt sauce.
Video
Notes
- Use a non stick pot with wide mouth, it is better not to use tall pots for even cooking. If tall pots is all you have then do not fill it to the top so the top layer of rice can get enough steam to cook.
- Brush the bottom and sides of the dish/pot with oil before adding parchment paper, this helps keep them in place while you are filling your pot.
- For more notes and variations check out the post above.
- Please check nutrition disclaimer policy here.
Nutrition
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First published August 5, 2015 . Last updated December 20, 2021 with important tips, clear step by step instructions and readability.
👩🏫 My Experience
I had so many friends from Palestine, Jordan and Lebanon when I was growing up. My late dad worked in KSA for a long time and we used to spend summer breaks there. We had gatherings at least once a week with loads of delicious food.
I was introduced to maqluba at an early age and I loved it especially when it was made with chicken or ground beef. My late father was a huge fan and I've finally perfected the recipe so it is easier to flip and looks fancy.
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Samaa Zeitoun
Hi Amira, Can I line pot with parchment paper if I'm making maqluba on stove top? The paper wouldn't burn??
Dawn
I was wondering the same thing. Have you tried using parchment in a pan on the stove?
Anna Likousis
I'll try it for sure. Thank you Amira.
Sara
Would a 8 inch round cake pan work for this recipe? Thanks.
Om Dania
Hi Anita! Thank you for all these amazing tips. I’m trying your recipe tomorrow. My husband wants me to add cauliflower. Which layer do you think I should put it in? I want it to flip nicely 🙂
Om Dania
Amira I’m so sorry my phone autocorrect your name wrog
Ruru
Hi Amira,
I usually make maqluba with chicken legs,cauliflower and aubergine, I'm wondering how do u get around the aubergine layering the way you do? Also I usually rub salt on cauliflower florets wait half hour, then rub with olive oil and bake for half hour then add to the dish, learnt this from a Palistian cook.
Ruru
Amira
Thanks Ruru for sharing the cauliflower tip. I haven't made it before with chicken legs so here is my hypothesis, how about you place chicken legs at the bottom then layer some sliced potatoes over and then place the eggplant over and continue with the dish as is? Let me know what do you think.
Ruru
Hi Amira,
Thanks for the suggestion. I think that would be a good option. Will let you know after the Eid, planning to cook maqluba then.
Ruru
Suzanne
This has to be the best maklouba recipe I have ever tasted. I made it with cubed veal, and added some chicken stock the the 3.5 cups of veal stock which gave a really rich taste. I served it as a main course, alongside chicken and brocolli to 10 people and there was plenty (and enough for leftovers my my husband and I today). Everyone agreed that it was sensational and will become a favorite in my home.
Amira
Thank you so much Suzanne for your feedback, I am glad that your party liked it. This is awesome!
Della
Hello! This looks delish. Can I substitute cauliflower for the eggplant? Would I add it in at the same time?
Amira
Della, Maqluba is traditionally cooked with cauliflower as well, so sure you can use cauliflower instead. What I've seen people doing is layering rice, fried cauliflower and meat in the pot you are cooking it in. For example you start at the bottom with a thin layer of rice then top that with meat and then a layer of cauliflower then rice. I hope this makes sense. Let me know if you have other questions.
Jeannine Gallagher
I can't wait to make this recipe. I love Middle Eastern foods. I have never had this one in all my Middle Eastern restaurants.
Amira
Jeannine, if you are a fan of Middle Easter food you'll love this one :). Do not forget to snap a photo and share it with us. Let me know if you have any questions.
Nour Al Shaheed
Just made this yesterday and I am happy to say we loved it. Thank you so much for such wonderful recipes.
Amira
Thanks Nour for your feedback. I am happy you liked it.
LisaH
Fabulous! I wish I had known about your trick of wrapping the eggplant around the rice for my other attempts at this dish. I always barely make the flip—I will try your technique next time.
I made a vegetarian (actually, it ended up being vegan) version that tasted delicious. I also like to sear the eggplant first, just because I like the more caramelized look and flavor.
Thank you for such a wonderful recipe!
Amira
Thank you LisaH, I am happy this helped. Will try searing the eggplants too I bet it is going to be tasty.
Lalith
I don’t see tomato slices in the recipe
Amira
Will add it right away, thanks Lalith.
Grace J
This was exceptionally fragrant and delicious. Made it for a party and it disappeared. Could't make it as good looking as your but for sure will be making it again. Thanks for sharing such wonderful recipe.
Amira
That’s a terrific Grace, thank you for your feedback.
Rekha
Can this dish be baked in a springform or loose bottom baking tin.
Amira
Rekha, I thought of that as well but felt that the cooking liquids might leak.. it is not as thick as a cake batter though.
Matyam
How would meat cook in 5 minutes initially? Never would be tender even with 30 minute rice cooking,
Mary Frances
This dish looks so flavorful and delicious! Thanks for sharing the video, it's very informational and helpful!
Bam's Kitchen
I can see why your dad would have loved this little masterpiece. Gorgeous layers and flavors. I am so glad you were able to get home for a visit! Good for you. I can't wait to hear about the move and the renovations, you have been a very busy lady. Great video too and step by steps. I am going to have to try this recipe with all of your helpful hints.
Liz
SO hearty and delicious! I love how the dish is flipped for a beautiful presentation!
Juliana
I love rice dish, and this one sure sounds and looks delicious with all the flavors in it...indeed crowd pleaser.
Have a wonderful weekend Amira 🙂
Pamela @ Brooklyn Farm Girl
I've never seen a unique dish like this! You gave me some ideas to explore so thanks a bunch!
Lorraine @ Not Quite Nigella
Welcome back! I would love to visit Egypt one day! 😀 And this dish is such a beauty. I made it once with chicken and I loved how wholesome and delicious it was.
Coffee and Crumpets
It's always bitter sweet to return home isn't it? You miss your family but you want your own home. It's always like that for me.
I love maqlouba, it's one of my favourites and used to make it often. I haven't for a while now. You've reminded me that I need to! I have so many Palestinian friends in Houston that I would get to eat it quite often while I lived there. It's been awhile. I need to make some soon.
Oh, and mine doesn't stay together either 🙂
Still tastes god though.
Looking at your delicious one has me craving it now!
Henna
So so happy to see you back! And what a lovely dish you are back with 🙂 Love how customizable this is!
Evelyne@cheapethniceatz
Welcome back to you to! Nice to see family but nice to be around our own things 🙂 And really great dish, your dad had great taste!
Nagi@RecipeTinEats
Gosh I'm excited to discover your site! I ADORE food from the middle east! 🙂
John@Kitchen Riffs
Welcome back! It's always good getting back home again, isn't it? So you can start planning another trip away from it! Anyway, what a great dish, and one that's new to me. Really like this -- thanks so much.
Maureen | Orgasmic Chef
Oh my, I think this would be my favorite dish too. I just love this combination!