Entree: Syria – Euphrates Valley – المقلوبة ➤ Maqloubeh (Upside-down layered casserole of rice, vegetables and meat cooked together and inverted for serving)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 2 hrs

Additional 10 min

Total 2 hrs 40 min

Ingredients

- 2 lb (900 g) bone-in lamb shoulder or leg, cut into large chunks (substitute with 2 lb (900 g) chicken pieces, bone-in, if preferred)
- 2 cups (14 oz / 400 g) long-grain rice (preferably basmati), rinsed until water runs clear
- 1 large (about 450 g) eggplant, cut into 1/2 inch (1.3 cm) slices
- 1 medium head cauliflower, separated into florets, about 1 lb (450 g)
- 2 medium potatoes, about 12 oz (340 g), peeled and sliced 1/4 inch (6 mm)
- 2 medium (about 300 g) tomatoes, sliced
- 2 medium (about 300 g) onions, thinly sliced
- 1/3 cup (80 ml) vegetable oil for frying vegetables
- 2 tbsp (30 ml) olive oil or additional vegetable oil
- 1 cinnamon stick
- 4 whole allspice berries or 1/2 tsp (1 g) ground allspice
- 1 tsp (2 g) ground black pepper
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) baharat or 1 tsp (2 g) ground coriander if baharat unavailable
- 1 tbsp (15 g) salt, or to taste
- 4 cups (960 ml) hot beef or lamb stock (use water if preferred)
- 1/4 cup (30 g) toasted pine nuts or slivered almonds for garnish
- Fresh parsley for garnish (no measurement required)

Instructions

1. Season lamb chunks with 1/2 tbsp (7.5 g) salt, 1/2 tsp (1 g) black pepper, and 1/2 tsp (1 g) cumin. In a large pot, brown the lamb in 2 tbsp (30 ml) olive oil over medium-high heat, then add cinnamon stick and allspice; pour in enough stock to cover the meat halfway and simmer, covered, until meat is tender, about 45–60 minutes. Remove meat and reserve stock; keep meat pieces and stock separate.
2. While meat simmers, heat 1/3 cup (80 ml) oil in a skillet and fry eggplant slices until golden; drain on paper towels. Fry potato slices until golden and drain. Lightly fry cauliflower florets until they gain color; drain. Set vegetables aside.
3. Parboil rinsed rice in salted boiling water for 5–7 minutes until it just begins to soften but is not fully cooked; drain and set aside.
4. In a heavy, wide pot (the pot you will cook and invert), arrange the bottom layer attractively: place fried eggplant slices covering the base, then a layer of potato slices, then cauliflower, and tomato slices. Nestle the cooked lamb pieces among the vegetables. Scatter half the sliced onions over the meat and vegetables.
5. Spread the parboiled rice evenly on top of the vegetable and meat layers. Sprinkle remaining sliced onions over the rice and add the remaining spices (remaining salt, black pepper, ground cumin, baharat). Pour the reserved hot stock gently over the rice until it reaches about 1/2 inch (1.3 cm) above the rice level.
6. Cover the pot and cook over medium-high heat until steam begins to escape, then reduce to low and simmer gently for 25–35 minutes until the rice is fully tender and the liquid is absorbed.
7. Remove from heat and let rest, covered, for 10 minutes. Place a large serving platter over the pot, then carefully invert the pot to unmold the Makloubeh onto the platter. Remove the pot to reveal the layered mosaic.
8. Garnish with toasted pine nuts or almonds and chopped parsley. Serve hot; Makloubeh is traditionally accompanied by plain yogurt or a simple cucumber-tomato salad.