Maqluba, or Makloubeh, often pronounced as Maalouba or Maglouba is a Palestinian upside-down rice and eggplant casserole, hence the name which is literally translated as "upside-down". It is sometimes made with fried cauliflower instead of eggplant and usually includes meat, often braised lamb. When the casserole is inverted, the top is bright red from the tomatoes that now form the top layer and cover the golden eggplant.
1 Large, sliced
1 Large, cut into florets
1⁄4 Cup (4 tbs) (For Shallow Frying)
2 Cup (32 tbs), sliced
1 Pound, browned
1 1⁄2 Cup (24 tbs)
3 Tablespoon (Dedes)
Black pepper powder
1⁄2 Cup (8 tbs), toasted
1⁄2 Cup (8 tbs), sliced, toasted
1 Tablespoon, chopped finely
1. Fry the sliced eggplant and cauliflower in vegetable oil for 5 minutes or bake it in the oven for 15 minutes.
2. Soak the rice in water for 30 minutes and drain.
3. In a large pot, layer the ingredients starting first with the eggplant, then beef, rice, cauliflower, some salt and 1 tablespoon of Dede's Makloubi spice, repeat until all ingredients are used up.
4. Very slowly pour in water to the rim of the layered ingredients, cover and cook on low heat for 45 minutes. Do not let ingredients boil or they will fall out of order.
5. After cooking for 45 minutes let rice set for 20 minutes before flipping over.
6. Run a spatula around the edge of the rice then place plate upside down over pot and then quickly flip pot over, slowly remove pot.
7. Garnish the rice with the toasted nuts and chopped parsley.
8. In a serving plate, serve the rice with yogurt or salad.