Maqluba (Arabic Upside Down Dish) is a traditional North African recipe for a classic layered dish of cooked lamb and vegetables topped with rice cooked in lamb stock until almost dry that's inverted onto a plate and served with a yoghurt sauce. The full recipe is presented here and I hope you enjoy this classic North African version of: Arabic Upside Down Dish (Maqluba).
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Maqluba literally translates as 'upside down' which refers to the way this classic Arabic dish is served. When everything is ready the cooking pot is inverted onto a serving plate and the dish is placed in the centre of a table where everyone helps themselves. Versions can be found across North Africa and the Arabian Peninsula. This is a North African version incorporating the classic spice blend Ras el hanout.
Ingredients:
1.8l water
2 onions, chopped
1 garlic clove, chopped
1/2 tsp ground cinnamon
1/2 tsp ground turmeric
1 tbsp Ras el hanout
475ml cooking oil
450g lamb, cut into small pieces
1 large aubergine (eggplant) cut into 2cm slices
2 courgettes (zucchini) cut into 0.5cm slices
90g broccoli florets
100g cauliflower florets
300g Thai Jasmine rice
450g natural yoghurt
salt and black pepper
Method:
Add the water, onion, garlic, cinnamon, turmeric, Ras el hanout and seasonings to a large pot and bring to a boil. Add the lamb, return to a boil then reduce to a simmer and cook for about 20 minutes. Extract the lamb with a slotted spoon and tip the liquid into a large bowl.
Whilst the lamb mixture is cooking add the oil to a large frying pan or wok over medium heat. When the oil is hot add the aubergine slices to the oil and cook until browned on all sides. It's easiest to do this in batches, removing the slices to a plate as they finish cooking. Repeat the process with the courgettes and when done add the broccoli to the oil and fry until just crisped.
Arrange the lamb in the bottom of a large casserole dish then layer the aubergine, courgettes, broccoli and cauliflower on top (do this in layers). Pour the rice over the top of everything and shake the dish so that the rice filters down. Pour the reserved liquid over the top so that everything is covered (add more water if needed).
Bring the liquid to a simmer, cover the top and cook over low heat until the rice is cooked and tender (about 40 minutes). When ready, remove the lid from the pot, add a very large serving plate or serving tray on top then invert the pot so that the rice is on the bottom and the lamb is on the top.
Lightly whip the yoghurt (you can add a little mint to it if you wish) and serve this as an accompaniment to the main dish.
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