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Maqluba

Maqluba
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Maqluba is a traditional Middle Eastern one-pot dish featuring layers of long-grain basmati rice, tender meat (typically lamb or chicken), and sautéed vegetables such as eggplant, cauliflower, and potatoes. Infused with aromatic spices like cumin, cinnamon, allspice, and turmeric, this hearty and flavorful meal is cooked together and then flipped upside down to reveal a stunning layered presentation. Easy to customize and perfect for family meals or special occasions, Maqluba offers a rich cultural experience and a delicious, comforting plate.

Ingredients

Scale

Meat

  • 500g lamb or chicken, cut into pieces

Rice

  • 2 cups long-grain basmati rice, washed and soaked for 30 minutes

Vegetables

  • 1 medium eggplant, sliced
  • 1 small cauliflower, cut into florets
  • 2 medium potatoes, peeled and sliced

Spices

  • 1 tsp ground cumin
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground allspice
  • 1/2 tsp turmeric

Broth and Aromatics

  • 3 cups chicken or vegetable broth, warm
  • 1 large onion, sliced
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste

Other

  • 1/4 cup olive oil, for frying
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Prepare Your Ingredients: Wash and soak the basmati rice for about 30 minutes to ensure a fluffy texture. Peel and slice the vegetables evenly. Season the meat pieces with salt, pepper, and the ground spices (cumin, cinnamon, allspice, turmeric) to infuse flavor.
  2. Fry the Vegetables: Heat olive oil in a large pot over medium heat. Fry the sliced eggplant, potatoes, and cauliflower in batches until golden brown. Remove and place on paper towels to drain excess oil, which enhances caramelization and keeps vegetables firm.
  3. Brown the Meat and Onions: In the same pot, sauté sliced onions and minced garlic until translucent and fragrant. Add the seasoned meat pieces and brown on all sides to seal in juices and deepen flavor.
  4. Layer the Ingredients: Start by placing the browned meat and onions at the bottom of the pot, then layer the fried vegetables attractively on top. Pour the drained rice evenly over the vegetables without pressing down, to maintain fluffiness.
  5. Add Broth and Cook: Mix tomato paste into the warm broth along with any additional spices if desired. Slowly pour this mixture over the rice until it just covers all ingredients. Cover with a tight-fitting lid and cook on low heat for 30 to 40 minutes until rice is tender and the flavors meld.
  6. The Dramatic Flip: Remove the pot from heat and allow it to rest for 10 minutes to lock in steam. Place a large serving plate upside down on top of the pot, then carefully flip the entire pot over. Gently lift the pot to reveal the beautifully layered Maqluba for an impressive presentation.

Notes

  • Use quality basmati rice and soak it beforehand to prevent clumping and ensure fragrant, fluffy rice.
  • Fry vegetables in batches to avoid overcrowding the pan and achieve better caramelization.
  • Arrange the vegetable layers thoughtfully for an attractive pattern once flipped.
  • Simmer gently on low heat to cook rice evenly and prevent burning the bottom layer.
  • Allow the Maqluba to rest before flipping to make the process smoother and safer.

Nutrition

Keywords: Maqluba, Middle Eastern recipe, one-pot meal, basmati rice, lamb, chicken, layered rice dish, vegetarian option, traditional dish

Find it online: https://recipesemilly.com/maqluba/