Maklouba — literally meaning “upside-down” — is one of the Middle East’s most iconic and comforting dishes. It’s a beautiful tower of rice, meat, and vegetables flipped dramatically onto a platter. The version in your photo shows the classic maklouba made with rice, eggplants, spiced ground beef, and topped with toasted almonds. Rich, aromatic, and deeply satisfying, this dish is perfect for gatherings, celebrations, and special dinners.

Below is your full recipe, written in a clear and complete way so anyone can make perfect Maklouba at home.

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⭐ Ingredients

For the Meat Mixture

• 500 g ground beef or lamb

• 1 onion, finely chopped

• 2 tbsp olive oil

• 1 tsp black pepper

• 1 tsp paprika

• 1 tsp cumin

• ½ tsp cinnamon

• Salt to taste

For the Vegetables

• 2 large eggplants, peeled into stripes & sliced lengthwise

• Oil for frying

• Optional: potatoes or cauliflower (classic add-ins)

For the Rice Layer

• 3 cups basmati rice

• 1 tbsp salt

• 1 tsp turmeric

• 1 tsp allspice

• 1 tsp cardamom

• ½ tsp black pepper

• 4½ cups hot water or broth

For the Topping

• ½ cup almonds, blanched & toasted

• Optional: toasted pine nuts or cashews

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🍳 Step-by-Step Method

1. Prepare the Rice

Wash the basmati rice several times until the water runs clear. Soak for 20 minutes, then drain.
This step helps the rice cook fluffy and separate — just like the beautiful rice in your image.

2. Cook the Ground Beef

In a large pan, heat olive oil. Add the chopped onion and sauté until soft and golden.
Add the ground beef and cook until browned.
Season with pepper, cumin, cinnamon, paprika, and salt.

Cook until the mixture becomes fragrant and slightly caramelized. Set aside.

3. Fry the Eggplants

Heat oil in a frying pan. Fry the eggplant slices on both sides until golden and tender.
Place them on paper towels to remove excess oil.
These eggplants will form the beautiful outer layer of your maklouba.

Tip: You can air-fry or bake them to reduce oil.

4. Assemble the Maklouba

Use a deep pot — preferably nonstick — because you’ll flip it later.

Start layering:

Bottom Layer (which will become the top)

• Sprinkle toasted almonds (optional to add some on bottom for beauty).

• Add a layer of fried eggplant slices neatly, covering the bottom and sides of the pot.

Next Layer

• Spread all of the cooked ground meat mixture over the eggplants.

Next Layer

• Add the soaked and drained rice evenly over the meat.

Add Spices

Sprinkle salt, turmeric, cardamom, allspice, and pepper over the rice.

Add Liquid

Gently pour 4½ cups of hot water or broth.
The water should just barely cover the rice.

5. Cooking

Place the pot over medium-high heat until the liquid starts boiling.
Once boiling, lower the heat to the minimum, cover tightly, and let it cook for:

⏱️ 40 minutes without opening the lid.

After 40 minutes, turn off the heat and let it rest another 10 minutes.

This resting period helps the layers firm up so the flip comes out perfect.

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🍽️ 6. The Famous Flip

Now the fun part!

Place a large platter over the pot.
Hold the pot firmly, take a deep breath (optional 😄), and flip it confidently in one motion.

Leave the pot upside down for 3–5 minutes before lifting it off — this ensures the maklouba holds its shape.

Slowly lift the pot… and enjoy the moment!

A beautiful tower of rice, eggplant, and meat should appear exactly like your photo.

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🌰 7. Garnish

Sprinkle a generous amount of toasted almonds or mixed nuts over the top.

Serve with:

• Yogurt

• Salad

• Pickles

• A drink of your choice

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🌟 Final Thought

Maklouba is more than a recipe — it’s a warm, generous dish that brings people together around one pot. Every layer carries flavor, love, and tradition. When you flip it, you’re not just revealing a meal, but a work of art made with patience and care. Whether you prepare it for guests or your family, this dish always feels like a celebration on its own.

✨ Bon appétit!