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Maqluba

Maqluba is incredibly appetizing and comes together with ease! Give it a try!

GalochkaAuthor avatar
Recipe author
Makluba
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 27 % 6 g
Fats 9 % 2 g
Carbohydrates 64 % 14 g
95 kcal
GI: 29 / 71 / 0
  • Maqluba is a regular at our dinner table — it's a traditional Arab dish. The name is Arabic for "upside down," which matches how it's made: when it's done, you flip the whole pot onto a serving tray so that whatever was on the bottom ends up on top. Today I want to share my recipe for beef maqluba. Rinse the rice, cover it with water for about an hour, then drain it through a sieve. To keep the eggplant from tasting bitter, slice it into rounds, salt it, and set it aside for 30 minutes. Whether or not you peel the eggplant is up to you — some people like it one way, some the other. Left unpeeled, the finished dish looks more striking; peeled, the flavor is the same but the eggplant nearly melts away and won't stand out. Peel the onion, cut it in half, and fry it in a little oil — ideally in a heavy-bottomed pot. The onion is fried just to flavor the oil, since you'll toss it out later. Cut the beef into small pieces and add them to the pot with the onion. Turn the heat to high and brown the meat on all sides, about 5 minutes. Stir in the spices and cook for one more minute. Pour in water and simmer over low heat until tender, about 1 to 1½ hours, adding hot water as needed if the liquid cooks down (you may need to do this a few times). Next, fry the eggplant slices on both sides and sprinkle them with pepper and cumin. Break the cauliflower into florets and cut the tomatoes into wedges. Rub the bottom of a large pot with crushed garlic cloves. Layer the ingredients in this order: a handful of rice, then the meat, then the eggplant, then the cauliflower and broccoli florets, then the sliced tomatoes, and finally scatter the rest of the rice evenly over the top. Strain the broth the meat cooked in, discarding the onion, and pour just enough over the rice to cover it. Bring everything to a boil, cover, and let it steam over low heat for about 30 minutes. To serve, set a wide plate over the pot and flip it over in one quick motion.

Caloric content of the products possible in the composition of the dish

  • Tomatoes - 23  kcal/100g
  • Melted beef fat - 871  kcal/100g
  • Fat beef - 171  kcal/100g
  • Lean beef - 158  kcal/100g
  • Beef brisket - 217  kcal/100g
  • Beef - okovalok - 380  kcal/100g
  • Beef - lean roast - 200  kcal/100g
  • Beef shoulder - 137  kcal/100g
  • Beef - ribs - 233  kcal/100g
  • Beef - ham - 104  kcal/100g
  • Beef - tail - 184  kcal/100g
  • Boiled ham - 269  kcal/100g
  • Beef corned beef - 216  kcal/100g
  • Raw wild rice - 353  kcal/100g
  • Brown raw rice - 360  kcal/100g
  • Boiled brown rice - 119  kcal/100g
  • White fortified raw rice - 363  kcal/100g
  • White fortified boiled rice - 109  kcal/100g
  • White rice, steamed, with long grains raw - 369  kcal/100g
  • Steamed white rice, boiled with long grains - 106  kcal/100g
  • Instant dry rice - 374  kcal/100g
  • Instant rice, ready to eat - 109  kcal/100g
  • Fig - 344  kcal/100g
  • Eggplant - 24  kcal/100g
  • Garlic - 143  kcal/100g
  • Cauliflower - 28  kcal/100g
  • Broccoli - 33  kcal/100g
  • Turmeric - 325  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Zira - 112  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g

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