Upside Down (Maqluba) Recipe
Add a photo
1 of 2 Photos

Upside Down (Maqluba)

By: JustCallMeD  
"This perfect meal features all four food groups. It is inspired by the Arabic dish called 'Maqluba,' which translates to 'upside down.' When the meal has finished cooking, you take the pot and flip it upside down onto a large serving platter, and everybody helps themselves."

Rating: This weblink has been rated 9 times with an average star rating of 4.1 Read Reviews (8)

Rate/Review | 275 people have saved this

What to Drink?

Wine Zinfandel
Prep Time:
30 Min
Cook Time:
1 Hr 10 Min
Ready In:
1 Hr 40 Min

Servings  (Help)

Calculate

 

Original Recipe Yield 6 servings
 

Ingredients

  • 7 cups water
  • 2 onions, chopped
  • 1 tablespoon chopped garlic
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground turmeric
  • 2 teaspoons garam masala
  • 1 pinch salt and ground black pepper to taste
  • 2 cups cooking oil
  • 2 cups lamb meat, cut into small pieces
  • 1 large eggplant, cut into 3/4-inch slices
  • 2 zucchini, cut into 1/4-inch slices
  • 1 cup broccoli
  • 1 cup cauliflower
  • 1 1/2 cups jasmine rice
  • 1 (16 ounce) container plain yogurt

Directions

  1. Bring to a boil the water, onion, garlic, cinnamon, turmeric, garam masala, salt, and pepper in a large pot. Add the lamb; reduce the heat to low and simmer 15 to 20 minutes. Separate the lamb from the liquid and set aside. Transfer the liquid to a bowl.
  2. While the lamb mixture simmers, heat the oil in a large, deep skillet over medium heat. Fry the eggplant slices in the hot oil, assuring the pieces do not touch, until brown on both sides; remove to a plate lined with paper towels to drain. Use the same procedure to fry the zucchini and the cauliflower. Cook the broccoli in the oil until hot and remove to a paper towel-lined plate to drain.
  3. Layer the lamb into the bottom of the large pot. Arrange the eggplants, zucchini, broccoli, and cauliflower on top of the beef in layers. Pour the rice over the beef and vegetables, shaking the pot gently to allow the rice to settle into the dish. Pour the reserved liquid from the beef over the mixture until it is completely covered. Add water if needed.
  4. Cover the pot and simmer over low heat until the rice is soft and the liquid is absorbed, 30 to 45 minutes. Remove the lid from the pot. Place a large platter over the pot and flip the pot so the dish is 'upside down' on the platter. Serve with yogurt on the side.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 1019 | Total Fat: 78.1g | Cholesterol: 50mg

ADVERTISEMENT

 

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 25, 2008 by Marie Lopez 
This is an awesome dish. My husband is from Jordan and he loved it. I must admit it did take... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 5, 2009 by JustCallMeD 
I am the author of this recipe, and it has been radically 'modified' from what I submitted.... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 10, 2008 by Nova 
I am so happy I found this recipe! My Jordanian mother in law makes this (and all sorts of... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 27, 2008 by JUDD1S 
I added all the reserve liquid - I should have known it was too much. By the time it simmered... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 30, 2009 by fakeymcfake 
Years ago I ate this dish at a friends house, her mom was of Arabic heritage, and I have been... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 21, 2009 by Povareshka 
It is an interesting recipe! Our family seemed to enjoy it: even my 14-years old sister who... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 16, 2009 by Rachel 
It was ok, but not that tasty. If I were to make it again, I'd have to spice it up a lot more. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 15, 2009 by anniewoo5 
I found this doing an ingredient search in order to use up some veggies in my fridge. It was... MORE

 
Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?