Maqluba (Upside Down Lamb and Rice)
Libya
Rédacteur en chef
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Maqluba is a Middle Eastern dish of meat, rice and fried vegetables layered in a pot and turned out upside down to serve. The source names it as Syrian, Iraqi, Palestinian and Jordanian, and it belongs to those traditions rather than to any African one. Its name is its method. Maqluba means upside down in Arabic, and the whole point is the moment the pot is inverted onto a platter and lifted away, leaving the layers standing. It is spelled maklouba and maqlooba as well, and it is many centuries old, often placed in the thirteenth century. The layering follows conventions. Aubergine is paired with lamb, cauliflower with chicken, and other vegetables go in according to what the cook has. Toasted pine nuts or slivered almonds with chopped parsley are the traditional garnish, and yoghurt or a simple salad goes alongside. It is a feast dish, made in quantity. Note that the method in this source refers to layering the beef, while the ingredients specify lamb; the lamb is correct. It sits in Worldwide Recipes with its URL unchanged.
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Bring the water, onion, garlic, cinnamon, turmeric, garam masala, salt and pepper to the boil in a large pot.
Add the lamb, reduce the heat to low and simmer for 15 to 20 minutes.
Separate the lamb from the liquid and set both aside, transferring the liquid to a bowl.
While the lamb simmers, heat the oil in a large deep skillet over medium heat.
Fry the aubergine slices in the hot oil, keeping the pieces from touching, until browned on both sides. Drain on paper towels. Do the same with the courgette and the cauliflower.
Cook the broccoli in the oil until hot and drain it the same way.
Layer the lamb into the bottom of the large pot.
Arrange the aubergine, courgette, broccoli and cauliflower on top of the lamb in layers.
Pour the rice over the meat and vegetables, shaking the pot gently so the rice settles.
Pour the reserved cooking liquid over until everything is covered, adding water if needed.
Cover and simmer over low heat until the rice is soft and the liquid absorbed, 30 to 45 minutes.
Remove the lid, place a large platter over the pot and flip it so the dish comes out upside down.
Serve with yoghurt on the side.
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