Maqluba

Method

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1. Cover the meat with water in a pot with the onion, cardamom, cinnamon, bay and salt. Simmer 60 minutes for lamb or 30 for chicken, skimming.

   Mark done

2. Lift the meat out and strain the stock — you need 900 ml. Reserve both.

   Mark done

3. Salt the aubergine slices and leave 20 minutes, then pat dry.

   Mark done

4. Fry the aubergine, cauliflower and potato separately in the hot oil until deep golden, 4 to 6 minutes each. Drain on kitchen paper.

   Mark done Start 4 min timer

5. Drain the rice and toss it with the allspice, turmeric, cinnamon, cumin, pepper and salt.

   Mark done

6. In a heavy round pot, arrange a layer of the best-looking aubergine slices across the base and up the sides — this becomes the top when flipped.

   Mark done

7. Add the meat, then the cauliflower and potato, then the rice, pressing it down gently and levelling the surface.

   Mark done

8. Pour the hot stock over slowly so it does not disturb the layers. It should sit 1 cm above the rice.

   Mark done

9. Bring to the boil, then cover and cook on the lowest heat for 35 to 40 minutes. Rest, off the heat and still covered, for 10 minutes.

   Mark done Start 35 min timer

10. Run a knife around the edge, set a large platter over the pot, and flip in one confident movement. Lift the pot away after 30 seconds and scatter with nuts and parsley.

    Mark done

Chef’s Tips

• Rest for ten minutes before flipping. This is what stops it collapsing.
• Flip fast and commit. Hesitation is how maqluba ends up on the floor.
• The vegetables can be roasted at 220°C / 430°F instead of fried, which is lighter though less traditional.

Pairing Suggestions

• Plain yoghurt or a garlic yoghurt sauce
• Arabic salad with lemon and sumac
• Pickled chillies

Storage & Reheating

Refrigerate up to 3 days. Reheat portions covered; it will not hold its shape a second time.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.