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    Home » recipe » Maqluba (Upside-Down Beef, Eggplant and Rice)

    Maqluba (Upside-Down Beef, Eggplant and Rice)

    Published: Apr 27, 2019 · Modified: Apr 11, 2020 by Amira · This post may contain affiliate links which won’t change your price but will share some commission.

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    Maqluba or Maqlooba is an upside down rice dish that is very versatile. Maqluba recipe is basically layers of vegetables, flavored rice and meat stacked on top of each other and cooked to perfection.

    Maqluba is a one dish meal made traditionally with cauliflower or eggplants. There are as many variations to this dish as there are families in the region, but the method is the same. Here is a step by step guide to make the easiest worry free maqluba recipe to grantee success each time

    First Published: August 2015 Last Updated: April 2019
    Eggplant maqlouba on a white dish topped with ground meat and toasted nuts.

    Maqluba

    If you have been following me long enough you probably by now know that I had lots of Palestinian friends when I was growing up. My dad used to work in KSA and when we visited over the summer, we had gatherings of friends every week and sometimes even twice a week.

    I was introduced to this dish in one of these gatherings. As a kid,I ate the rice, ditched the vegetables and when it was made with chicken , I ate the chicken as well. The flavors and textures in this dish is heavenly good.

    My late father was a huge fan of eggplants, and I used to hate it as a kid. Now I appreciate it more and I love it, but for the kiddos.. naah, they are not there yet. He used to like maqluba a lot, I've tried so many times making maqlooba but it was very hard for me to manage flipping it over without making a mess. It used to fell apart and did not hold its shape. Still tasted delicious but the look was not what I hoped for. This time I have perfected the recipe and bringing you some tips and tricks along the way for a perfect flip each time.

    Eggplant maqlouba on a white dish topped with ground meat and toasted nuts with a napkin and a small bowl of tzatziki sauce on the back.

    Maqluba Recipe FAQS

    What type of rice to use in maqluba?

    Maqluba traditionally is made with Egyptian rice, but nowadays it is very common to be made with basmati or any other kind of rice.

    What vegetables used in maqluba?

    The main vegetable is either eggplant or cauliflower. You can add bell peppers, chili peppers, onions, potato, diced tomato or any other variety of vegetables you like.

    What other types of meat to use in maqluba?

    Use whatever you have. You can make maqluba with chicken, beef cubes, ground turkey, ground beef… etc.

    Rice maqluba on a white dish topped with toasted nuts and parsley with a spoon scooping some of the rice.

    Tips for making perfect maqluba

    • I used to make maqluba with cubed beef stew. Filling a pot with water, adding a whole onion, bay leaf, some salt and pepper then drop the meat in until it is halfway done. Place them at the bottom of the oven dish and it will continue to cook with the rice. I've found that ground meat is easier but of course it is your choice.
    • The hardest part of making maqluba is flipping it in the end. To ensure that it is not stuck to the bottom of the baking dish, I lined the dish with parchment paper.
    • Before, I used to just put the eggplant on the bottom of the baking dish, this time I have wrapped eggplants around the rice. This also ensure that the rice will not fly everywhere when you flip the dish.

    How to make maqluba: A step by step guide.

    Step by step photos on how to make maqluba
    1. Spice up the rice: in a bowl, add washed rice, butter and spices. Mix them well.
    2. Prepare your baking dish: line the bottom and the sides of your baking dish with parchment paper.
    3. Add tomato and meat: add tomato slices to the bottom of the pan then top that with the browned ground meat.
    4. Arrange eggplant: arrange eggplant slices so they are overlapping and hanging on the sides of the dish. Make sure to cover the bottom well.
    5. Adding rice: add the rice mixture, pour boiling cooking liquid ( water or broth), then flip the hanging eggplant slices over to close.
    6. Bake: bake the rice dish in a 400F preheated oven until rice is totally cooked.
    7. Cool and flip: let it cool down for 15 minutes then flip it over your serving dish. Garnish with toasted nuts and parsley.
    A white plate with with a serving of eggplant maqluba drizzled with tzatziki sauce.

    You may need

    The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
    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.




    A rice bag product

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    Maqluba Recipe

    A feast in your mouth, lots of flavors from different vegetables, the unique aroma of basmati rice topped with pieces of lamb,beef or chicken. This one dish meal will feed a crowd.

    Eggplant maqlouba on a white dish topped with ground meat and toasted nuts.

    Maqluba

    A delicious upside down rice meal for a flavorful dinner. A feast in your mouth, lots of flavors from different vegetables, the unique aroma of basmati rice topped with pieces of lamb,beef or chicken. This one dish meal will feed a crowd.
    4.88 from 8 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Middle East
    Prep Time: 30 minutes
    Cook Time: 40 minutes
    Total Time: 1 hour 10 minutes
    Servings: 6 servings
    Calories: 280kcal
    Author: Amira

    Ingredients

    • 1 cup (198g) Basmati rice. Note1
    • 1 Tablespoon butter. Note2
    • 1 teaspoon 7 spices. Note3
    • 1/2 teaspoon salt.
    • 1/2 teaspoon black pepper.
    • 1 1/4 cup water or broth boiled.

    For the ground beef mixture:

    • 1/2 pound (230g) ground beef.
    • 1 small onion. Chopped.
    • 1/2 teaspoon all spice.
    • 1 teaspoon tomato paste.
    • 1/4 teaspoon black pepper.
    • Salt to taste.
    • 1 (450g) medium firm eggplant cut into 1/2 inch slices lengthwise and fried or grilled in the oven. Note4
    • 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 rice and soak for 30 minutes.
    • Meanwhile fry or oven bae 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 dish.
    • Top that with a layer of the browned ground beef.
    • Arrange eggplant slices over the ground beef.
    • 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 dish.
    • 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.

    Notes

    Note1: Traditionally short grain rice is used but it is common nowadays to use the Basmati.
    Note2: If you deep fry your eggplants they will have enough oil so no need for the butter.
    Note3: 7 spices are a combination of cumin, cardamom, black pepper, nutmeg, cloves, cinnamon and sometimes paprika and cloves as well. You can use allspice instead if you do not have it.
    Note4: I used to fry the eggplants in the past, but if you want you can roast in the oven with some oil and salt.
    Nutrition Facts
    Maqluba
    Amount Per Serving
    Calories 280 Calories from Fat 113
    % Daily Value*
    Fat 12.5g19%
    Saturated Fat 3g19%
    Cholesterol 27.4mg9%
    Sodium 197.2mg9%
    Potassium 121.6mg3%
    Carbohydrates 32.1g11%
    Fiber 2.2g9%
    Sugar 3.2g4%
    Protein 11.1g22%
    Vitamin A 100IU2%
    Vitamin C 3mg4%
    Iron 2.1mg12%
    * Percent Daily Values are based on a 2000 calorie diet.

    Nutrition

    Calories: 280kcal | Carbohydrates: 32.1g | Protein: 11.1g | Fat: 12.5g | Saturated Fat: 3g | Cholesterol: 27.4mg | Sodium: 197.2mg | Potassium: 121.6mg | Fiber: 2.2g | Sugar: 3.2g | Vitamin A: 100IU | Vitamin C: 3mg | Iron: 2.1mg
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    About Amira

    I’m overjoyed that you have stopped by! My hope is to introduce you to new flavors, creative ways and fresh takes on favorites. To help you create food with style that will bring everyone around your kitchen table. From weeknight dinners for crazy busy days to desserts with the “wow” factor, and classic comforts from the Mediterranean. One thing in common, they are all recipes that have been tried and tested by family and friends.

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    Comments

    1. Suzanne

      April 18, 2021 at 12:06 am

      5 stars
      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.

      Reply
      • Amira

        April 18, 2021 at 11:14 am

        Thank you so much Suzanne for your feedback, I am glad that your party liked it. This is awesome!

        Reply
    2. Della

      January 29, 2020 at 3:45 pm

      Hello! This looks delish. Can I substitute cauliflower for the eggplant? Would I add it in at the same time?

      Reply
      • Amira

        January 31, 2020 at 11:08 am

        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.

        Reply
    3. Jeannine Gallagher

      December 22, 2019 at 10:41 am

      5 stars
      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.

      Reply
      • Amira

        December 22, 2019 at 12:15 pm

        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.

        Reply
    4. Nour Al Shaheed

      November 29, 2019 at 3:35 pm

      4 stars
      Just made this yesterday and I am happy to say we loved it. Thank you so much for such wonderful recipes.

      Reply
      • Amira

        December 02, 2019 at 8:36 pm

        Thanks Nour for your feedback. I am happy you liked it.

        Reply
        • LisaH

          December 02, 2020 at 1:07 pm

          5 stars
          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!

          Reply
          • Amira

            December 03, 2020 at 7:28 am

            Thank you LisaH, I am happy this helped. Will try searing the eggplants too I bet it is going to be tasty.

            Reply
    5. Lalith

      April 28, 2019 at 11:28 am

      I don’t see tomato slices in the recipe

      Reply
      • Amira

        May 02, 2019 at 12:08 pm

        Will add it right away, thanks Lalith.

        Reply
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    I’m overjoyed that you have stopped by! This blog combines weeknight dinners for crazy busy days to desserts with the “wow” factor, and classic comforts from the Mediterranean. One thing in common, they are all recipes that have been tried and tested by family and friends. Read More…

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