Ground Beef Maqluba
A comforting, upside-down Middle Eastern classic featuring layers of spiced ground beef, golden fried vegetables, and fluffy rice.
Ingredients
- •1 lb (450g) lean 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 or water
- •1 onion, finely diced
- •3 tablespoons olive oil
- •1 teaspoon ground cinnamon
- •1 teaspoon ground allspice
- •1/2 teaspoon ground turmeric
- •1 teaspoon salt
- •1/2 teaspoon black pepper
- •1/4 cup toasted pine nuts or slivered almonds 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, add the remaining tablespoon of oil and sauté the onion until translucent. Add the ground beef and cook until browned.
- 3
Stir the cinnamon, allspice, turmeric, salt, and pepper into the beef mixture, then remove from heat.
- 4
In a deep pot, arrange the fried eggplant and potatoes in a single layer at the bottom. Spread the cooked ground beef evenly over the vegetables.
- 5
Drain the soaked rice and spread it carefully over the beef layer, pressing down gently.
- 6
Pour the beef broth or water over the rice. Bring to a boil, then cover tightly, reduce heat to low, and simmer for 20 minutes until the liquid is absorbed and rice is tender.
- 7
Remove from heat and let it rest, covered, for 10 minutes.
- 8
Place a large serving platter over the pot, hold tightly, and carefully flip the pot upside down to release the Maqluba. Garnish with toasted nuts.
💡 Chef tips
- Ensure your rice is well-drained before adding it to the pot to prevent the dish from becoming mushy.
- For a deeper flavor, use high-quality beef stock instead of water.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop.
✅ How it should turn out
The finished dish should emerge as a beautiful, structured cake of golden vegetables and fragrant, spiced rice that is savory, aromatic, and deeply satisfying.