Palestinian Maqluba Layers (Printable)

Layers of spiced lamb, roasted eggplant, potatoes, and aromatic rice create a wholesome Middle Eastern classic.

# What You'll Need:

→ Meats

01 - 2 lbs bone-in lamb shanks or chicken pieces
02 - 1 tsp ground black pepper
03 - 1 tsp ground allspice
04 - 1/2 tsp ground cinnamon
05 - 1 tsp salt

→ Rice

06 - 2 cups long-grain basmati rice
07 - 1/2 tsp turmeric
08 - 1/2 tsp ground cumin
09 - 1/2 tsp salt

→ Vegetables

10 - 2 medium eggplants, peeled and sliced into 3/8 inch rounds
11 - 2 medium potatoes, sliced into 3/8 inch rounds
12 - 2 large tomatoes, sliced
13 - 1 medium onion, sliced

→ Aromatics & Garnish

14 - 3 tbsp vegetable oil
15 - 1/2 cup slivered almonds or pine nuts, toasted
16 - 1/4 cup chopped fresh parsley
17 - 3 to 4 cups chicken or beef broth

# How To Make It:

01 - Rinse the rice in cold water repeatedly until water runs clear. Soak for 30 minutes, then drain thoroughly.
02 - Combine black pepper, allspice, cinnamon, and salt; rub evenly onto the lamb shanks or chicken pieces.
03 - Heat 1 tablespoon of vegetable oil in a large pot over medium-high heat. Brown the meat on all sides, then remove and set aside.
04 - In the same pot, sauté sliced onions until softened. Return the meat and add broth to cover. Simmer gently for 30 to 40 minutes until meat is nearly cooked. Reserve the broth and remove meat and onions.
05 - Preheat the oven to 400°F. Brush eggplant and potato slices with remaining oil, arrange on baking sheets, and roast for 20 to 25 minutes until tender and golden.
06 - In a large heavy-bottomed pot, layer the ingredients: start with tomato slices as the base, followed by roasted potatoes, roasted eggplant, cooked meat and onions, then the drained rice on top, pressing gently.
07 - Mix turmeric, cumin, and salt into the reserved broth. Pour enough broth over the rice to just cover it (approximately 3 to 4 cups). Place a heatproof plate smaller than the pot over the rice to keep layers compact, cover tightly with the lid.
08 - Bring to a gentle simmer over medium heat, reduce to low, and cook undisturbed for 35 to 40 minutes until the rice is fully cooked and liquid absorbed.
09 - Remove from heat and allow to rest covered for 15 minutes to settle flavors.
10 - Position a large serving platter over the pot, carefully invert to unmold the dish, garnish with toasted nuts and chopped parsley. Serve immediately with yogurt or salad as desired.

# Expert Tips:

01 -
  • The dramatic presentation never gets old—every flip feels like a small celebration at the table.
  • Layers of roasted vegetables and aromatic rice soak up the spiced meat broth, creating something far more complex than the sum of its parts.
  • It feeds a crowd without requiring you to stay in the kitchen the entire time.
02 -
  • The rice will only separate into individual grains if you rinse it thoroughly and press the layers gently, not aggressively—force breaks the rice.
  • The liquid-to-rice ratio is crucial: too much and you get mush, too little and the bottom burns; use just enough broth to cover the rice by about a finger's width.
  • Never skip the 15-minute rest after cooking, or the layers will shift when you flip and your beautiful dome will collapse.
03 -
  • Use a heavy-bottomed pot with even heat distribution; thin pots create hot spots that burn the bottom layer of rice.
  • If you're nervous about the flip, run a thin knife around the inside edge of the pot before inverting—it helps release any stuck bits and builds your confidence.
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