Makloubeh, often pronounced as Maalouba or Maglouba (Arabic: ), is a Palestinian upside-down rice casserole with eggplant, cauliflower, and either lamb meat or chicken. When the casserole is inverted, the top is a bright red from the tomatoes that then form the top layer and cover the golden eggplant.
.5 lb of meat (best lamb meat, preferably with bones intact and cut into pieces)
1 onion, chopped
½ tsp black pepper powder
1 tsp cinnamon powder
1 tsp hel (cardamom) and cloves
Pinch of mixed spices
Salt (to taste)
2 cups rice
1 medium eggplant
½ medium cauliflower
3½ cups of broth, or water
Oil (to fry)
50 grams of fried pine nuts
1. Boil meat in water, skimming the scum as it appears on the surface.
2. Chop up vegetables.
3. At the same time cook the rice as well as the eggplant and cauliflower.
4. Add onions and spices and let meat simmer over medium heat until tender.
5. Strain broth into a bowl and set aside.
6. Grease the bottom and sides of the pot very well with the oil and place half of the fried cauliflower florets and fried eggplant pieces on the bottom.
7. Cover with a thin layer of rice, followed by the meat, and then another layer of rice.
8. Finally, place the rest of the cauliflower and eggplant, and top with the remaining rice.
9. Add broth to cover the rice.
10. Bring to a boil, then lower heat and cook on low until done.
11. Let cool for 30 minutes, then turn pot upside down in a large platter.
12. Garnish with browned pine nuts. Serve with yogurt. Slices of tomatoes, potatoes, and carrots are optional.