Maqloubeh
Maqloubeh is my all time favorite dish. It directly translates to “upside down” because you construct the dish in a pot upside down then flip the pot once everything cooks. It’s the first dish I was always most excited for because the amazing flavor but mostly because of the anticipation of the big reveal after the flip. It’s a delicacy made for special occasions so consider yourself lucky if you get your hands on some.
Serves: 8
Time: 5 hours
Ingredients
For Maraqa (Broth):
1.5 lbs Beef or Lamb Chunks
2 tbsp Neutral Oil
1 Yellow Onion
3 Bay Leaves
0.5 Cinnamon Stick
10 pieces Whole Allspice
5 Cardamom Pods
1 tbsp Whole Black Pepper
5 Cloves
1 piece Cracked Nutmeg
2 tbsp Salt
For the Maqluba:
1 Large Cauliflower
1 Yellow Onion
0.25 cup Olive Oil
3 cups Neutral Oil (If deep frying)
2 cup Basmati Rice
1 tbsp Arabic 7 Spices
0.25 cup Pine nuts or Almonds
1 cup Fresh Parsley
Instructions
In a large heavy bottom pot, add the neutral oil and allow it to heat up. Then sear the stew meat until nicely browned on two sides.
Add about 12 cups of water to the meat and bring to a boil. Quarter the yellow onion and keep to the side. In a cheese cloth, place the cinnamon stick, whole cardamom, whole black pepper, cloves, whole allspice, bay leaves, and cracked nutmeg. Tie it tightly.
Add the onion and spices to the boiling water. Drop to a simmer and cover for 3 hours. Then strain the broth discarding of everything except the stew meat. Allow the broth to cool and store in an air tight container or use immediately for this recipe.
Wash the head of cauliflower and separate into small florets. Then either deep fry in neutral oil or drizzle in olive oil and roast in the oven on the top rack for 45-50 min flipping halfway through. The goal is to develop a nice brown color on the cauliflower. Once browned, set aside.
Wash and rinse the rice a few times until the water runs clear and then soak in water for 30 minutes. Strain and set aside. Slice the yellow onion into thin strips.
Heat a large pot on high heat for a few minutes. Shallow fry the onion with salt and 7 spice for a few minutes until a deep golden color develops.
Next place all the browned meat on the onions followed by the browned cauliflower florets. Pack the rice into the pot and add the broth (maraqa) to the pot until the rice is just barely covered. Bring to a boil then drop to simmer. Cover and let it cook for 20 minutes. Check to make sure the rice is cooked through.
Remove the pot from the heat and let it rest for another 10 minutes. Pan fry pine nuts or sliced almonds in avocado oil until golden brown. Remove from the pan and set aside. Lastly finely chop some fresh parsley and set aside.
Get a large serving tray and flip the pot onto the tray. Tap the bottom of the pot with a wooden spoon then slowly and carefully lift the pot, revealing the maqloubeh.
Garnish with the fried nuts and fresh parsley and enjoy.
