Lebanese Makloubeh: The Upside-Down Feast
Experience a visual and culinary spectacle with this traditional Levantine dish, where layers of spiced meat, fragrant rice, and golden vegetables are flipped upside down just before serving. It is a perfect centerpiece for Week 39, offering warm autumnal spices and a dramatic presentation that will wow your family.
Ingredients
- Basmati rice2 cups
- Ground beef or lamb500 g
- Large eggplant1 stk
- Medium cauliflower0.5 stk
- Onion, finely chopped1 stk
- Chicken or beef stock750 ml
- Baharat spice blend (or mix of cinnamon, allspice, and cloves)2 tbsp
- Toasted pine nuts50 g
- Fresh parsley, chopped1 handful
- Olive oil3 tbsp
Instructions
Slice the eggplant into rounds and break the cauliflower into florets. Brush them with olive oil and roast in the oven at 200°C for 20 minutes, or pan-fry until they are deep golden brown and tender.
In a large pot, sauté the onion and ground meat until browned. Stir in half of the Baharat spice blend and season with salt and pepper.
On top of the meat in the pot, arrange a layer of the golden eggplant slices, followed by a layer of the cauliflower florets. Spread the rinsed, uncooked rice evenly over the vegetables.
Whisk the remaining spices into the stock and gently pour it over the rice. Cover the pot with a tight-fitting lid and simmer on low heat for about 20-25 minutes until the liquid is absorbed and the rice is fluffy.
Remove from heat and let the pot sit, covered, for 10 minutes. Place a large serving platter over the pot, then carefully and quickly flip it upside down. Wait one minute, then slowly lift the pot to reveal the layered tower.
Decorate the top with toasted pine nuts and fresh parsley. Serve immediately with a side of cold Greek yogurt or a simple cucumber salad.
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