Makloubeh | Upside-down spiced rice with lamb and eggplant
Upside-down spiced rice with lamb and eggplant from Palestine, Syria, Lebanon, and Iraq
Ingredients
Lamb stock
- 1 pound lamb shoulder cut into large cubes
- 1 onions thinly sliced, use 2 bunches scallions for migraine diet
- 3 bay leaves
- 1 cinnamon sticks
- 3-4 cardamom seeds green (also called pods)
- 4 black peppercorns (whole)
- 4 allspice (whole)
- 4 cups water (filtered or spring)
- 1 tsp sea salt omit for migraine, low-tyramine, low-sodium diets
- 1 tsp turmeric (dried) optional, but gives the dish its gorgeous color
- 1/4 tsp black pepper ground
Makloubeh
- 1 eggplants skinny (Japanese), cut in 1/2" slices
- 1 potatoes russet or gold, cut in 1/2" slices
- 1 bell pepper cored, seeded, and sliced
- 1 tomatoes cored and sliced
- 2 tbsp olive oil (extra virgin) ideally, olive oil spray
- 1-1/4 cups basmati rice rinsed and drained 3 times, then soaked for 30 minutes and drained.
Instructions
Lamb stock
- Bring stock ingredients (lamb through water) just to a boil in a large pot, then turn down to a simmer, skimming off any scum that appears on the surface with a spoon. Keep the lid on and skim every 10 minutes.
- Cook for 60 minutes. Strain stock into a bowl,reserving the lamb and onions. Pick out and discard the whole spices.
- Measure out just under 2.75 cups of stock and stir in the salt, turmeric if using, and 1/4 teaspoon ground black pepper. Reserve extra stock for another use.
Makloubeh
- Preheat oven to 400ºF. On baking sheets lined with silicone or parchment paper, brush or spray eggplant and potatoes with olive oil, season with salt and pepper. Do the same with the tomato slices and pepper strips on another sheet. Roast vegetables for 30 minutes while lamb stock is cooking. Let cool. Rinse and drain rice then let soak for 30 minutes while lamb stock is cooking.
- Oil bottom of the pot well (see notes). Rinse and drain the rice. Layer in the tomatoes and peppers, a little rice, eggplant, potatoes, a little rice, lamb and onions. Pour remaining rice over the top and pat down firmly. Gently pour over the hot stock. Pat down again with a wooden spoon.
- Place the covered pot on medium high heat and allow it to start bubbling, which should take about 5 minutes. Once it is bubbling, decrease the heat to low. You want the dish to be simmering but with very little movement so it sets up in the layers.
- Cook for 15 minutes, then remove lid, wiping off any condensation, and pat down rice with the back of the spoon. Cover and cook another 5 minutes. The rice should be fully cooked on top, and when you press down with the back of a spoon should feel firm and no liquid should squish up around the edges. Cook 5 minutes more if needed. Turn off heat and let sit one hour.
- When ready to serve, place a large tray with raised edges on top of the uncovered pot. Hold the pot and the tray with both hands, then swiftly flip the entire thing over and set on the counter. Leave it a few minutes to allow gravity to drop the makloubeh. Lift pot slowly. It may not look like a solid cake but that’s okay, it will still be delicious!
- Garnish with toasted sliced almonds and chopped parsley. Serve into bowls and then dollop with yogurt.
Notes
Adapted from Palestine on a Plate by Joudie Kalla and Hungry Paprikas blog. More details and how-to here: https://www.hungrypaprikas.com/maqluba/ If using chicken, substitute one bone-in, skin-on split chicken breast for the lamb. Cook as above. Let chicken cook, then remove meat, discarding skin, bones, and cartilage (I add to my "bone bag" in the freezer to make stock), and dice.