Maqluba (Upside-Down Rice and Ground Beef with Eggplant) Recipe

Introduction

Maqluba is a traditional Middle Eastern layered rice dish that combines fragrant spices, tender ground beef, and perfectly cooked eggplant. Flipped upside down before serving, it presents a stunning and flavorful meal that’s sure to impress family and guests alike.

Ingredients

• 1 cup (198g) Basmati rice, uncooked
• 1 Tablespoon butter
• 1 teaspoon 7 spices
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 ¼ cup boiling water or broth
• ½ pound (230g) ground beef
• 1 small onion, chopped
• ½ teaspoon all spice
• 1 teaspoon tomato paste
• ¼ teaspoon black pepper
• Salt to taste
• 1 medium firm eggplant (450g), cut into ½ inch slices lengthwise and fried or baked
• 1 medium tomato, sliced
• Optional: Chopped parsley and roasted nuts for garnishing

Instructions

1. Step 1: Wash the rice two or three times, then drain and soak it in cold water for 30 minutes.
2. Step 2: While the rice soaks, fry or bake the eggplant slices until tender.
3. Step 3: Brown the ground beef by sautéing chopped onions in oil over medium heat. Add ground beef, all spice, black pepper, salt, and tomato paste. Cook until the meat is browned on all sides, then set aside.
4. Step 4: Preheat the oven to 400°F (200°C). Line an oven-safe dish with parchment paper.
5. Step 5: Place tomato slices at the bottom of the dish, then layer the browned ground beef on top.
6. Step 6: Arrange the eggplant slices over the ground beef with the skin side facing out.
7. Step 7: Drain the soaked rice and transfer it to a large bowl. Mix in the butter, 7 spices, salt, and black pepper.
8. Step 8: Add the seasoned rice on top of the eggplant in the dish. Pour boiling water or broth over the rice evenly. Fold the eggplants gently over the rice to keep layers intact.
9. Step 9: Cover the dish and bake in the oven for 40 minutes.
10. Step 10: Remove from the oven, fluff the rice gently, and check if it’s fully cooked. If needed, add a quarter cup of water or broth, cover, and bake for an additional 10-15 minutes.
11. Step 11: Let the dish cool for 10-15 minutes before carefully flipping it onto a large serving plate. Remove the parchment paper and tomato slices from the top.
12. Step 12: Garnish with chopped parsley and roasted nuts if desired, and serve with tzatziki or yogurt sauce.

Tips & Variations

• Use broth instead of water for richer flavor in the rice.
• Try adding other vegetables like potatoes or cauliflower for extra texture.
• For a vegetarian version, omit the ground beef and add chickpeas or mushrooms.
• Soaking the rice helps achieve fluffy, separate grains after baking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave with a splash of water to keep the rice moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Maqluba ahead of time?

Yes, you can prepare the layers in advance and bake when ready. Just keep the assembled dish covered in the refrigerator and bake within a day for best results.

What is the best rice to use for Maqluba?

Basmati rice is ideal because of its long grains and fragrant aroma, which stay fluffy and separate after cooking, complementing the dish perfectly.

Maqluba (Upside-Down Rice and Ground Beef with Eggplant) Recipe

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4.7 from 102 reviews

Maqluba is a traditional Middle Eastern layered rice dish featuring aromatic basmati rice, spiced ground beef, fried or baked eggplant, and fresh tomatoes. This flavorful one-pot meal is baked to perfection, then flipped upside down before serving to reveal its beautiful layered presentation. Garnished with parsley and roasted nuts, Maqluba is best enjoyed with a side of tzatziki or yogurt sauce.

• Author: Maya
• Prep Time: 45 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Middle Eastern

Ingredients

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Rice and Spices

• 1 cup (198g) Basmati rice, uncooked
• 1 Tablespoon butter
• 1 teaspoon 7 spices
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 ¼ cup boiling water or broth

Ground Beef Mixture

• ½ pound ground beef (230g)
• 1 small onion, chopped
• ½ teaspoon allspice
• 1 teaspoon tomato paste
• ¼ teaspoon black pepper
• Salt to taste

Vegetables

• 1 medium firm eggplant (450g), sliced lengthwise into ½ inch slices and fried or baked
• 1 medium tomato, sliced

Garnishes (Optional)

• Chopped parsley
• Roasted nuts

Instructions

1. Soak the Rice: Wash the basmati rice two to three times until the water runs clear, then drain. Place the rice in a deep bowl, cover with cold water, and soak for 30 minutes to ensure fluffy grains after cooking.
2. Cook the Eggplants: While the rice is soaking, either fry or oven-bake the sliced eggplants until tender and lightly golden. Set aside.
3. Prepare the Ground Beef Mixture: In a skillet over medium heat, sauté the chopped onions in oil until translucent. Add the ground beef along with allspice, black pepper, salt to taste, and tomato paste. Cook while stirring until the beef is browned evenly and fully cooked. Remove from heat and set aside.
4. Preheat Oven and Prepare Baking Dish: Preheat the oven to 400°F (200°C). Line an oven-safe dish with parchment paper for easy removal and cleanup.
5. Layer the Ingredients: Begin by arranging the tomato slices at the bottom of the baking pan. Next, spread the browned ground beef mixture evenly over the tomatoes. Then, layer the cooked eggplant slices over the ground beef with the skin side facing out.
6. Prepare Rice Mixture: Drain the soaked rice and place it in a large bowl. Add the butter, 7-spice blend, salt, and black pepper. Mix thoroughly to coat every grain.
7. Add Rice and Liquid to the Dish: Evenly distribute the rice mixture over the layered vegetables and meat in the baking dish. Slowly pour the boiling water or broth over the rice to cover it slightly.
8. Cover and Bake: Fold the eggplants slightly over the rice if needed. Cover the dish tightly with a lid or aluminum foil and place it in the oven to bake for 40 minutes.
9. Check and Continue Cooking if Needed: Remove the dish carefully from the oven and fluff the rice gently with a fork to test for doneness. If the rice is still undercooked or the liquid has absorbed completely but rice is dry, add an additional ¼ cup of water or broth, cover again, and bake for another 10-15 minutes.
10. Rest and Flip: Allow the dish to cool for 10-15 minutes after baking. Then, place a large serving plate over the baking dish and carefully flip it to invert the Maqluba onto the plate, revealing the layered presentation.
11. Finish and Serve: Remove the parchment paper and discard or enjoy the tomatoes on top as preferred. Garnish with chopped parsley and roasted nuts. Serve hot alongside tzatziki or yogurt sauce for added flavor.

Notes

• Soaking the rice helps achieve a better texture by removing excess starch.
• Frying the eggplant gives it a richer flavor, but baking is a healthier alternative.
• If you prefer, use chicken broth instead of water for added flavor.
• Be cautious when flipping the dish to avoid spills or burns; use oven mitts and a steady hand.
• Garnishes like parsley and roasted nuts add texture and visual appeal but can be omitted if desired.
• Allowing the dish to rest before flipping helps it hold its shape better.

Keywords: Maqluba, Middle Eastern rice dish, layered rice, eggplant recipe, baked rice casserole, spiced ground beef, traditional Arabic food