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  • Writer's pictureCeline

Vegetarian Maqluba

Traditional 'upside down' rice dish from the Levant region

Served with parsley, onion, lemon. Flatbread and yoghurt. Traditionally made with lamb, but I prefer beef.


  • 1 aubergine

  • 1 medium/large potato

  • 1 cauliflower

  • 200g Basmati rice

  • 1 tbsp baharat mix

  • ½ cube chicken (or vegetable) stock

  • 2 cloves garlic

  • 2 tbsp toasted peeled almonds and pine nuts

  • 2 tomatoes


Prepare the baharat mix: cinnamon, cardamom, nutmeg, pepper, all spice,


Deep fry the aubergine slices, potato slices, garlic and cauliflower florets.

Wash the rice and add the spice with salt.

Pour some oil in a pan, then later layer with tomato slices, aubergine slices,

potato slices, cauliflower and finally the rice.

Pour over water mixed with chicken stock.

Bring to the boil, then cover with lid and let to cook for 10-15 mins.

Flip onto plate and leave for 3 mins before removing (tap on pan).

Sprinkle over pine nuts, almonds and fresh parsley.

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