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Maqluba, a traditional Middle Eastern dish, is a culinary marvel that captivates both the palate and the eye. Its name, which translates to "upside-down" in Arabic, perfectly encapsulates the unique cooking method that defines this dish. With its layers of rice, tender meat, and vibrant vegetables, Maqluba is not just a meal; it is a celebration of flavors and textures that come together harmoniously. The upside-down cooking technique not only adds a visual flair but also enhances the melding of spices and ingredients, creating a dish that is as aromatic as it is delicious.

Maqluba (Upside-Down Beef, Eggplant and Rice)

Discover the magic of Maqluba with this delicious upside-down beef, eggplant, and rice recipe! Perfect for family gatherings, this dish combines layers of spiced ground beef, golden-fried eggplant, and fragrant basmati rice, all cooked to perfection. Easy to make, it’s a stunning centerpiece for any table. Just invert the pot for a beautiful presentation, garnish with fresh parsley and lemon slices, then dig in! Perfect for serving 6!
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Ingredients
  

2 cups basmati rice, rinsed and soaked for 30 minutes

1 pound ground beef

1 large eggplant, sliced into 1/2-inch rounds

1 large onion, finely chopped

3 cloves garlic, minced

2 teaspoons ground cumin

1 teaspoon ground cinnamon

1 teaspoon allspice

4 cups beef broth (or water)

1 large tomato, diced

Salt and pepper to taste

1/4 cup olive oil

Fresh parsley, chopped (for garnish)

1 lemon, sliced (for garnish)

Instructions
 

Prepare the Eggplant: Sprinkle the eggplant slices with salt and let them sit for about 30 minutes to draw out excess moisture. Rinse and pat dry to remove the salt.

    Cook the Eggplant: In a large skillet, heat half of the olive oil over medium heat. Fry the eggplant slices until golden brown on both sides. Remove and place on paper towels to absorb excess oil.

      Sauté the Aromatics: In the same skillet, add the remaining olive oil. Sauté the chopped onion until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

        Brown the Beef: Add the ground beef to the skillet, breaking it apart with a wooden spoon. Cook until browned. Stir in the cumin, cinnamon, allspice, and season with salt and pepper.

          Layer the Ingredients: In a large pot or Dutch oven, begin layering the dish. Start with half of the cooked beef mixture, followed by a layer of half the eggplant slices, then spread half of the soaked rice over that. Repeat the layers with the remaining beef, eggplant, and rice.

            Add Tomatoes and Broth: Scatter the diced tomatoes over the top layer of rice. Pour the beef broth over the entire dish, making sure the rice is submerged, and adjust seasoning if needed.

              Cook the Maqluba: Bring the liquid to a boil over medium heat, then reduce to low heat, cover, and let it simmer for 30-40 minutes, or until the rice is fully cooked and has absorbed all the liquid.

                Unmold the Maqluba: Once cooked, remove from heat and let it sit, covered, for about 10 minutes. Place a large serving platter over the pot, then carefully invert the pot, allowing the Maqluba to fall out onto the platter.

                  Garnish and Serve: Sprinkle with fresh parsley and arrange lemon slices around the edges. Serve warm, and enjoy!

                    Prep Time: 45 minutes | Total Time: 1 hour 30 minutes | Servings: 6