Ground Beef Maqluba
A comforting, upside-down Middle Eastern rice dish featuring spiced ground beef, golden fried vegetables, and fragrant basmati rice.
Ingredients
- •1 lb (450g) ground beef
- •2 cups basmati rice, rinsed and soaked for 20 minutes
- •1 large eggplant, sliced into 1/2-inch rounds
- •2 medium potatoes, peeled and sliced into 1/4-inch rounds
- •3 cups beef broth
- •1 medium onion, finely diced
- •3 cloves garlic, minced
- •1 tsp ground cinnamon
- •1 tsp ground allspice
- •1/2 tsp ground turmeric
- •1/4 cup olive oil
- •Salt and black pepper to taste
- •1/4 cup toasted pine nuts for garnish
- •Fresh parsley, chopped for garnish
Instructions
- 1
Heat 2 tablespoons of olive oil in a large skillet and fry the eggplant and potato slices until golden brown on both sides. Remove and drain on paper towels.
- 2
In the same skillet, brown the ground beef with the onion and garlic until fully cooked. Season with salt, pepper, cinnamon, allspice, and turmeric.
- 3
In a large non-stick pot, arrange the fried eggplant and potato slices in a single layer at the bottom.
- 4
Spread the cooked ground beef mixture evenly over the vegetables.
- 5
Add the drained rice on top of the beef, spreading it out to create an even layer.
- 6
Gently pour the beef broth over the rice. Bring to a boil, then reduce heat to low, cover tightly, and simmer for 20 minutes or until the rice is tender and liquid is absorbed.
- 7
Remove from heat and let it rest for 10 minutes. Place a large serving platter over the pot and carefully invert it to reveal the layered masterpiece.
- 8
Garnish with toasted pine nuts and fresh parsley before serving.
💡 Chef tips
- For a healthier version, you can roast the eggplant and potato slices in the oven with a little olive oil instead of frying them.
- Ensure your rice is well-drained before adding it to the pot to prevent the bottom layer from becoming mushy.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently in a pan or microwave.
✅ How it should turn out
The finished Maqluba should be a beautiful, golden-brown tower of perfectly cooked rice and tender vegetables that releases a warm, aromatic scent of spices and savory beef.