Ground Beef Maqluba
A delightfully spiced layered upside-down rice dish featuring browned ground beef, fried vegetables, and aromatic Middle Eastern spices.
Ingredients
- •1.5 cups long-grain basmati rice (300g)
- •500g ground beef
- •1 large eggplant, sliced into rounds (300g)
- •2 medium potatoes, peeled and sliced into rounds (250g)
- •1 large onion, finely chopped (150g)
- •3 tablespoons olive oil (45ml)
- •2.5 cups beef broth (600ml)
- •1 teaspoon ground allspice (5g)
- •1 teaspoon ground cinnamon (5g)
- •1 teaspoon ground turmeric (5g)
- •1 teaspoon salt (5g)
- •0.5 teaspoon black pepper (2.5g)
- •0.5 cup toasted pine nuts for garnish (60g)
Instructions
- 1
Rinse the basmati rice thoroughly in cold water until the water runs clear, then soak it in warm water for 20 minutes before draining.
- 2
Heat two tablespoons of olive oil in a skillet and shallow fry the eggplant and potato slices until golden brown and tender, then set them aside on a paper towel-lined plate.
- 3
In a separate pot, heat the remaining olive oil over medium heat, add the chopped onion, and cook until translucent.
- 4
Add the ground beef to the onions, breaking it up with a wooden spoon, and cook until fully browned.
- 5
Stir in the allspice, cinnamon, turmeric, salt, and black pepper, cooking for another two minutes until fragrant.
- 6
In a wide, heavy-bottomed pot, arrange the fried potato and eggplant slices across the bottom and up the sides.
- 7
Spoon the spiced ground beef evenly over the layer of vegetables.
- 8
Spread the drained basmati rice evenly over the meat layer, pressing down gently.
- 9
Carefully pour the beef broth over the rice, ensuring the liquid distributes evenly without disrupting the layers.
- 10
Bring the pot to a boil over medium-high heat, then cover with a tight-fitting lid, reduce heat to low, and simmer for 20 minutes until the rice is tender and the liquid is absorbed.
- 11
Remove from heat and let the covered pot rest for 10 minutes.
- 12
Place a large serving platter upside-down over the top of the pot, and with a confident, swift motion, flip the pot over to release the maqluba.
- 13
Gently lift the pot to reveal the stunning layered cake of rice, meat, and vegetables.
- 14
Garnish with toasted pine nuts and serve hot with yogurt or a simple cucumber salad.
💡 Chef tips
- For extra depth of flavor, you can add fried cauliflower florets alongside the potatoes and eggplant.
- Letting the pot rest for the full 10 minutes before flipping is crucial so the layers hold their shape.
- 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 stand proudly like a savory cake, boasting tender, fragrant grains of rice infused with warm spices, topped with savory ground beef and melt-in-your-mouth vegetables.