Ground Beef Maqluba
A comforting, upside-down Middle Eastern rice dish featuring seasoned ground beef, tender fried vegetables, and aromatic spices.
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 medium onion, finely diced
- •3 tablespoons olive oil
- •1 teaspoon ground cinnamon
- •1 teaspoon ground allspice
- •1/2 teaspoon ground turmeric
- •1/2 teaspoon black pepper
- •1.5 teaspoons salt
- •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 set aside on paper towels.
- 2
In the same skillet, add the remaining oil and sauté the onion until translucent, then add the ground beef, cinnamon, allspice, turmeric, salt, and pepper, cooking until the meat is browned.
- 3
In a large, heavy-bottomed pot, arrange the fried eggplant and potatoes in an even layer at the bottom.
- 4
Spread the cooked ground beef mixture evenly over the vegetables.
- 5
Drain the soaked rice and spread it carefully over the meat layer, pressing down gently.
- 6
Pour the beef broth or water over the rice, ensuring it covers the rice by about an inch.
- 7
Bring the pot to a boil, then reduce heat to low, cover tightly, and simmer for 20-25 minutes until the rice is tender and liquid is absorbed.
- 8
Remove from heat and let it rest for 10 minutes with the lid on.
- 9
Place a large serving platter over the pot, carefully invert the pot, and let it sit for a minute before lifting the pot to reveal the layered cake.
- 10
Garnish with toasted nuts before serving.
💡 Chef tips
- Ensure you use a heavy-bottomed pot to prevent the bottom layer of vegetables from burning before the rice is cooked.
- If you want a deeper flavor, you can add a tablespoon of tomato paste to the ground beef while it browns.
- 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 Maqluba should form a beautiful, golden-brown layered tower that releases an aromatic scent of warm spices, with fluffy rice and tender, savory vegetables.