Maqluba (Inverted Rice and Meat Dish)
Maqluba (Inverted Rice and Meat Dish)
Ingredients
For the Meat Mixture
- 2 tablespoons vegetable oil
- 1 onion, large, chopped
- 1 1/2 pounds ground beef, or lamb
- 1/4 cup pine nuts
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1 tablespoon seven spice blend
- 2 tablespoons tomato paste
- 1 1/2 cups water, or beef broth
For the Layers
- 3 potatoes, medium, peeled and sliced into 1/4-inch rounds
- 1 green bell pepper, large, cored and sliced into 1/4-inch rings
- 3 tomatoes, medium, sliced into 1/4-inch rounds
- 4 cups cooked rice, short or medium grain
For Garnish
- 1 lemon, sliced
- 1/4 cup fresh parsley, chopped
Instructions
- 1
Heat the vegetable oil in a large pan or Dutch oven over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes.
⏱️ 7 min
- 2
Add the ground meat to the pan with the softened onions. Cook, breaking up the meat with a spoon, until it is browned and no longer pink, about 8-10 minutes. Drain any excess fat.
⏱️ 10 min
- 3
Stir in the pine nuts with the cooked meat and onion mixture. Cook for 1-2 minutes until lightly toasted.
⏱️ 2 min
- 4
Season the meat mixture with salt, black pepper, and the seven spice blend. Stir well to distribute the spices evenly.
⏱️ 2 min
- 5
Add the tomato paste to the seasoned meat mixture. Mix thoroughly until the tomato paste is fully incorporated and coats the meat.
⏱️ 2 min
- 6
Pour the water or beef broth into the pan with the meat mixture. Bring to a gentle simmer and cook for 5 minutes, allowing the flavors to meld.
⏱️ 5 min
- 7
While the meat simmers, prepare a large, heavy-bottomed pot (at least 5-quart capacity). Arrange the sliced potatoes evenly at the bottom of the pot to form the first layer.
⏱️ 5 min
- 8
Layer the sliced green bell peppers over the potatoes.
⏱️ 2 min
- 9
Layer the sliced tomatoes over the green bell peppers.
⏱️ 2 min
- 10
Carefully pour the cooked meat mixture over the layered vegetables in the pot, ensuring it is spread evenly.
⏱️ 2 min
- 11
Evenly spread the cooked rice over the meat mixture, gently pressing it down to create a compact layer.
⏱️ 3 min
- 12
Pour an additional 1/2 cup of water or broth over the rice layer (this helps ensure the rice steams properly). Cover the pot tightly with a lid.
⏱️ 1 min
- 13
Bring the pot to a boil over medium-high heat, then reduce the heat to low and simmer for 20-25 minutes, or until the liquid is absorbed and the rice is heated through. Do not lift the lid during this time.
⏱️ 25 min
- 14
Once cooked, remove the pot from the heat and let it rest, covered, for 10 minutes. This allows the layers to set.
⏱️ 10 min
- 15
To serve, place a large serving platter upside down over the top of the pot. Carefully and confidently invert the pot onto the platter. Lift the pot slowly to reveal the layered Maqluba. Garnish with fresh lemon slices and chopped fresh parsley.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Maqluba (Inverted Rice and Meat Dish)
For the Meat Mixture
- 2 tablespoons vegetable oil
- 1 onion, large, chopped
- 1 1/2 pounds ground beef, or lamb
- 1/4 cup pine nuts
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1 tablespoon seven spice blend
- 2 tablespoons tomato paste
- 1 1/2 cups water, or beef broth
For the Layers
- 3 potatoes, medium, peeled and sliced into 1/4-inch rounds
- 1 green bell pepper, large, cored and sliced into 1/4-inch rings
- 3 tomatoes, medium, sliced into 1/4-inch rounds
- 4 cups cooked rice, short or medium grain
For Garnish
- 1 lemon, sliced
- 1/4 cup fresh parsley, chopped
Instructions
- 1
Heat the vegetable oil in a large pan or Dutch oven over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes.
⏱️ 7 min - 2
Add the ground meat to the pan with the softened onions. Cook, breaking up the meat with a spoon, until it is browned and no longer pink, about 8-10 minutes. Drain any excess fat.
⏱️ 10 min - 3
Stir in the pine nuts with the cooked meat and onion mixture. Cook for 1-2 minutes until lightly toasted.
⏱️ 2 min - 4
Season the meat mixture with salt, black pepper, and the seven spice blend. Stir well to distribute the spices evenly.
⏱️ 2 min - 5
Add the tomato paste to the seasoned meat mixture. Mix thoroughly until the tomato paste is fully incorporated and coats the meat.
⏱️ 2 min - 6
Pour the water or beef broth into the pan with the meat mixture. Bring to a gentle simmer and cook for 5 minutes, allowing the flavors to meld.
⏱️ 5 min - 7
While the meat simmers, prepare a large, heavy-bottomed pot (at least 5-quart capacity). Arrange the sliced potatoes evenly at the bottom of the pot to form the first layer.
⏱️ 5 min - 8
Layer the sliced green bell peppers over the potatoes.
⏱️ 2 min - 9
Layer the sliced tomatoes over the green bell peppers.
⏱️ 2 min - 10
Carefully pour the cooked meat mixture over the layered vegetables in the pot, ensuring it is spread evenly.
⏱️ 2 min - 11
Evenly spread the cooked rice over the meat mixture, gently pressing it down to create a compact layer.
⏱️ 3 min - 12
Pour an additional 1/2 cup of water or broth over the rice layer (this helps ensure the rice steams properly). Cover the pot tightly with a lid.
⏱️ 1 min - 13
Bring the pot to a boil over medium-high heat, then reduce the heat to low and simmer for 20-25 minutes, or until the liquid is absorbed and the rice is heated through. Do not lift the lid during this time.
⏱️ 25 min - 14
Once cooked, remove the pot from the heat and let it rest, covered, for 10 minutes. This allows the layers to set.
⏱️ 10 min - 15
To serve, place a large serving platter upside down over the top of the pot. Carefully and confidently invert the pot onto the platter. Lift the pot slowly to reveal the layered Maqluba. Garnish with fresh lemon slices and chopped fresh parsley.
⏱️ 2 min