Maqluba simply means ‘upside down’ in Arabic and is a staple of Levant cuisine. The recipe is said to have existed for centuries and can be found in the Kitab al-Tabikh, a collection of 13th century recipes.
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 60 minutes |
| Serves | 6 |
| Cuisine | Arabic |
| Diet | Vegan |
| Preparation | Moderate |
| Calories | 407 |
| Fat | 25g |
| Saturates | 3g |
| Protein | 10g |
| Carbs | 41g |
| Sugars | 6g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 200°C, gas mark 6. Rinse the rice until the water runs clear then soak for 30 minutes.
Slice the aubergines into 2cm thick rounds. Slice and core the capsicums. Slice the cauliflower into 2cm thick pieces. Place the aubergines, capsicums and cauliflower on a large baking tray. Drizzle with 2 tsp of olive oil, sprinkle with the thyme and scatter over the garlic cloves. Roast for 30 minutes.
Drain the rice and set aside.
Remove the vegetables from the oven, allow to cool then remove the skins from the garlic.
Toast the cumin and coriander seeds in a pot for 1-2 minutes then grind them until fine. Add the rest of the spices and mix, then add the hot stock. Finely chop the chilli and add it to the stock mix. Set aside.
Slice the tomatoes into 2cm thick rounds.
Heat the remaining olive oil in a large pot over a medium heat.
Arrange the cooked aubergine, sliced tomatoes, peppers and cauliflower in the bottom of the pot to form a pattern. Spoon half the rice on top, add the chickpeas then the remaining rice.
Pour the stock over the rice. Bring to a boil, reduce the heat and cover the pan with a few sheets of kitchen paper or a clean tea towel. Place the lid on the pot and cook for 20 minutes. Turn off the heat and rest for 5 minutes.
Remove the lid from the pot, place a large serving platter on top of it and quickly invert the pot. Serve with the coriander.
