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My review
Upside Down (Maqluba)
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."
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Ingredients
1 h 40 m servings 1019 calsOriginal recipe yields 6 servings
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Directions
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Prep
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Ready In
- 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.
- 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.
- Layer the lamb into the bottom of the large pot. Arrange the eggplant, zucchini, broccoli, and cauliflower on top of the lamb in layers. Pour the rice over the meat and vegetables, shaking the pot gently to allow the rice to settle into the dish. Pour the reserved cooking liquid from the lamb over the mixture until it is completely covered. Add water if needed.
- 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.
Footnotes
- Cook's Note:
- You may use beef or chicken in place of the lamb, if you like. Use about 2 cups, cut into bite-sized pieces.
Nutrition Facts
Per Serving: 1019 calories; 78.1 g fat; 58.3 g carbohydrates; 24.3 g protein; 50 mg cholesterol; 152 mg sodium. Full nutrition
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Reviews
Read all reviews 1214 Ratings
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Most helpful positive review
6/4/2009
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
11/13/2009
It was ok, but not that tasty. If I were to make it again, I'd have to spice it up a lot more.
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6/4/2009
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...
10/30/2009
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...
7/25/2008
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!
10/6/2011
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...
10/27/2008
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...
4/10/2008
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 ...
8/26/2010
Great recipe!! everyone loved it. I only used eggplant and zucchini, left out the other veggie.
1/17/2009
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 ...