Upside Down (Maqluba)

Upside Down (Maqluba)

12
JustCallMeD 0

"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."
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Ingredients

1 h 40 m servings 1019 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 1019 kcal
  • 51%
  • Fat:
  • 78.1 g
  • 120%
  • Carbs:
  • 58.3g
  • 19%
  • Protein:
  • 24.3 g
  • 49%
  • Cholesterol:
  • 50 mg
  • 17%
  • Sodium:
  • 127 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

12
  1. 13 Ratings

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Most helpful positive review

I am the author of this recipe, and it has been radically 'modified' from what I submitted. First, I believe you only need about 5 cups of water, but "may" need to add an extra cup or so - depen...

Most helpful critical review

It was ok, but not that tasty. If I were to make it again, I'd have to spice it up a lot more.

I am the author of this recipe, and it has been radically 'modified' from what I submitted. First, I believe you only need about 5 cups of water, but "may" need to add an extra cup or so - depen...

Years ago I ate this dish at a friends house, her mom was of Arabic heritage, and I have been wondering what it was called or how it was made ever since :) I understand that this particular reci...

This is an awesome dish. My husband is from Jordan and he loved it. I must admit it did take some work, but it was well worth it!

My husband is middle eastern and we make this frequently. We only use the eggplant and cauliflower though. After frying the vegetables you need to salt them prior to layering them with the ric...

I added all the reserve liquid - I should have known it was too much. By the time it simmered off my rice wasn't a grain anymore - more like mush. I will definitely start with less liquid next...

I am so happy I found this recipe! My Jordanian mother in law makes this (and all sorts of variations...uses chicken and cauliflower only, sometimes lamb). She tried to tell me how to make it ...

Great recipe!! everyone loved it. I only used eggplant and zucchini, left out the other veggie.

It is an interesting recipe! Our family seemed to enjoy it: even my 14-years old sister who does not like eggplant or zucchini or broccoli asked for seconds. However, I thought the recipe was a ...

It was ok, but not that tasty. If I were to make it again, I'd have to spice it up a lot more.