If plain rice and stew was the family meal on most days in Lebanon, entertaining a crowd called for Makluba. Every family makes its own variation. Makluba means “upside down,” referring to the method of layering ingredients into a pot, which is inverted onto a serving dish as the final presentation.
The ingredients are a combination of vegetables and meat, layered over rice. Although often made with chicken, I follow my mother’s style and make it with cubed beef and onions. For the vegetables, I choose either eggplant or cauliflower. Many recipes include both. In the last few years, as we eat less meat—and to please vegan and vegetarian members of the family—I cook the rice in vegetable broth, omitting the meat altogether and doubling up on vegetables. Whichever way you choose, the flavors and presentation make makluba a fine dish for important family dinners and entertaining. It is served with a yogurt and cucumber salad, seasoned with fresh mint, and a tahini, lemon and parsley sauce, spiked with crushed garlic. A green seasonal salad is always a refreshing and colorful addition.
Ingredients
2 cups basmati rice, soaked in boiling water with 2 tablespoons of salt
3 eggplants, sliced in rounds. Do not peel.
2 tomatoes, sliced in rounds
For the meat
1 large onion chopped coarsely
1 lb. beef chuck, cubed
2 Tbl vegetable oil
1 bay leaf
1 tsp allspice
1/4 tsp of black pepper
3 cups water
Spices
1 teaspoon each:
ground turmeric
cinnamon
allspice
bharat*
1/4 tsp black pepper
1/2 tsp salt
For Garnish
A handful of blanched whole almonds and an equal amount of pine nuts sautéed in some oil until golden
A few sprigs of parsley or mint.
*Bharat is a magical mix of seven spices: cinnamon, coriander, cumin, cloves, ginger, cayenne, cardamom and nutmeg. You can make your own, or buy the mixed spice at a Middle Eastern grocers.
Instructions
Eggplant
Begin by laying out the eggplant on some paper towels, or in a colander. Sprinkle both sides of each slice with salt. Let it sit for half an hour to sweat. Pat both sides dry and brush lightly with olive oil. Place eggplant in a pan and roast in an oven at 350ºF. You can do this a day or two ahead to better manage your time.
Meat
In a pot, sauté onions until translucent, add the beef and brown slightly on all sides. Add bay leaf, spices, and water. Bring to a boil, reduce the heat and cover. Cook until tender, about half an hour. Strain the stock and set aside. You will need 3 cups of liquid to cook your makluba.
Rice
In a large bowl, add salt to the rice. Cover the rice with boiling water so that the water is 1.5” taller than the surface of the rice. The rice will expand. Let it soak for at least two hours, or overnight.
When all your ingredients are ready, wash the rice under cool water and drain well.
Assembly
Now you are ready to assemble and cook the makluba.
Choose a pot that is at least 10” in diameter. Lightly oil the bottom and sides of the pot. Arrange the tomato slices in one layer, followed by the eggplant (this is the time to place a layer of roasted cauliflower, if you choose to use it). The meat comes next, followed with the rice.
Hopefully you will have at least 3 cups of broth saved, if not, add water or vegetable broth to reach 3 cups liquid. Stir into the liquid all remaining spices. Pour into your pot, distributing the liquid evenly over the rice.
Place the pot over medium heat. Cook for 5 minutes, then turn down the heat to low. Cover and cook for 20 minutes. After 20 minutes, check the rice. If it is not cooked, add a little more water and continue cooking until done. The liquid should be completely evaporated when done.
Let sit for 15 minutes before you invert and serve. If you are worried about timing, place the pot in the oven (200ºF) to keep warm. When ready to serve. Remove lid, gently pat down the rice, pass a flat spatula or a knife around the sides of the pot to loosen any ingredients that may have gotten stuck.
To invert
Call your husband, partner or housemate. You need an extra hand in case something goes wrong, and an audience to witness your feat if it all goes well. Extra muscle is definitely needed when you double the recipe and use a larger, heavier pot.
Place a large serving platter on top of the pot. Hold the pot and platter together tightly, take a deep breath, and quickly, with one bold motion, flip the pot over onto the platter.
Slowly and carefully lift the pot. You should have a perfectly beautiful makluba ready to enjoy. Sprinkle the nuts on top and garnish the platter with a few green sprigs.
I have made this dish in advance by a day or two, refrigerated and then warmed in the oven before inverting and serving.
I have made this exact recipe without the meat, using vegetable broth and either eggplant, cauliflower, or both. Eggplant and zucchini work well together as well. Tomato is mainly used for color.
Another awesome issue!! The photos are making me hungry! Mmmm