Maqluba (Makloubeh) with Lamb Meatballs

Winter fare in the Middle East, like this maqluba, leans into meats infused with a rich array of spices. This recipe for Middle Eastern-style meatballs served with rice will delight your taste buds with the interplay of lamb, garlic, cinnamon, cardamom, and more. The dish is cooked in layers for a warm, earthy, comforting experience. Garnishes of yogurt, lime and cilantro put a bit of summer on your tongue, even as the deeply cooked spices warm your winter-weary bones. 

About Maqluba

The word maqluba means “upside down” in Arabic because of the technique of flipping the dish upside down onto a serving platter after cooking. This hearty dish is most popular in Palestine, Syria, Jordan, Lebanon, and Iraq. The very first time maqluba appeared was all the way back in the 13th century, in a cookbook entitled The Book of Dishes by a cookbook writer during the Abbasid Caliphate. The technique of the original recipe is still around today, and by making it, you make a piece of culinary history!

Maqluba (Makloubeh) with Lamb Meatballs

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• Author: Rafe Vencio

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Description

A savory delicacy.

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Ingredients

Scale 1x2x3x

For the Lamb Meatballs:

• 2 lb ground lamb
• 1 whole egg, beaten
• 1/4 cup panko or any breadcrumbs
• 2 tbsp lamb seasoning or shawarma seasoning
• 1 tsp kosher salt
• Pinch fresh black pepper

For the Maqluba:

• 3–4 tbsp oil + more for pan-frying
• 1 medium eggplant, peeled and sliced into ½-inch half-mons
• 1 small bag baby yellow potatoes peeled or unpeeled cut in half
• 4 cloves fresh garlic, minced
• 1 small shallot, minced
• 1 tsp turmeric powder
• 4 bay leaves, fresh or dried
• 4 cinnamon sticks
• 1 tbsp whole green cardamom pods
• 2 cups basmati rice
• 1 jar roasted red peppers, slice ½-inch
• 3 cups vegetable or meat stock
• 1/2 cup slivered almonds, toasted
• Sour cream or yogurt, cilantro, and fresh lime wedges for garnish

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Instructions

1. Preheat oven to 375  degrees.
2. Prepare the meatballs ahead by combining all ingredients and divide evenly into 4 balls; set aside or keep in the refrigerator overnight. 
3. Heat the pan and sauté eggplant until browned on both sides; set aside. 
4. Cook the potatoes next until they are evenly browned and set aside. Sear meatballs until lightly browned and set aside.
5. Sauté the garlic until fragrant and lightly browned, about 2-3 minutes. Add the shallot and cook for an additional 2 minutes. Add whole spices and lightly toast with the basmati rice for about 3-4 minutes.
6. Add all the roasted red peppers into the rice and place meatballs spaced evenly; add the stock and cook with the lid open or vented foil for 18 minutes. The dish can be turned out of the pan or served as is, finished with slivered almonds and garnishes. 

Story, Recipe, and Styling by Rafe Vencio / Photography by Dave Bryce

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