Name: Maqluba (Makloubeh) with Lamb
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 6 servings
Cuisine: Middle Eastern
Ingredients: 1.5 kg lamb shoulder, cut into pieces; 2 cups basmati rice, rinsed; 2 medium eggplants, sliced; 2 medium potatoes, sliced; 2 large tomatoes, sliced; 1 large onion, chopped; 3 cups vegetable or lamb broth; 2 teaspoons ground cumin; 1 teaspoon ground cinnamon; 1 teaspoon ground allspice; Salt and pepper to taste; 3 tablespoons vegetable oil; Fresh parsley, for garnish

Hey y’all! If you’re craving a showstopper meal that delivers rich aromas and bold flavors, Maqluba (Makloubeh) with Lamb is your new go-to. This Middle Eastern classic—a glorious, upside-down rice dish layered with juicy lamb, crispy vegetables, and fragrant spices—makes every dinner feel like a special celebration. It’s totally delicious, nourishing, and guaranteed to wow your friends and family. Ready to create your own unforgettable Maqluba moment? Let’s get cooking!

Why You’ll Love This Maqluba (Makloubeh) with Lamb

Incredible layers of flavor with tender lamb and seasoned rice in every bite.
Perfect for feeding a crowd or making any family meal memorable.
Versatile dish—easily adapted to your favorite veggies or spice level.
Beautiful presentation when served upside down for that big wow factor!
Make-ahead friendly—tastes even better the next day!

Ingredients for Maqluba (Makloubeh) with Lamb

2 lbs (900g) lamb shoulder or shank, cut into 2-inch pieces
2 cups (400g) basmati or long-grain rice, rinsed and soaked 30 minutes
1 large eggplant, sliced into 1/2-inch rounds
2 medium potatoes, peeled and sliced into 1/4-inch rounds
2 medium carrots, peeled and sliced
1 large onion, roughly chopped
1 large tomato, sliced
1/2 cup vegetable oil (for frying vegetables)
4 cups (960ml) water or lamb stock
2 tsp salt, divided
1 tsp black pepper
1 tsp ground cinnamon
1/2 tsp allspice
1/2 tsp turmeric
1/2 tsp cumin
2 bay leaves
1/2 cup toasted slivered almonds (for garnish)
1/4 cup chopped fresh parsley (for garnish)

How to Make Maqluba (Makloubeh) with Lamb: Step-by-Step Directions

Step 1: Prep the Vegetables

Pat the eggplant and potato slices dry. Heat half the vegetable oil in a large skillet over medium-high heat. Fry eggplant, potato, and carrot slices until golden, about 4-5 minutes per side. Set aside on paper towels to drain excess oil.

Step 2: Brown the Lamb

In a large heavy-bottomed pot (at least 5-quart), add remaining oil. Brown lamb pieces with onions for 8-10 minutes until lamb is seared on all sides.

Step 3: Season and Layer

Add 1 teaspoon salt, pepper, cinnamon, allspice, turmeric, cumin, and bay leaves. Stir for 2 minutes until fragrant.
Remove pot from heat. Arrange tomato slices over lamb. Layer fried potatoes, carrots, and eggplant in even layers.
Drain rice and sprinkle over vegetables. Gently press down to compact layers.

Step 4: Cook Everything Together

Slowly pour 4 cups water or stock over the rice. Sprinkle 1 extra teaspoon salt over the top. Cover tightly with a lid.
Bring to a boil over medium-high heat, then reduce heat to very low and simmer for 40-45 minutes, undisturbed, until the rice is tender and liquid absorbed.

Step 5: Rest and Unmold Your Makloubeh

Turn off heat and let Maqluba (Makloubeh) with Lamb rest (covered) for 10-15 minutes. To serve, place a large platter over the pot and quickly invert—it’s the big reveal! Carefully lift off the pot to keep the tower intact.
Sprinkle with toasted almonds and fresh parsley. Serve hot and enjoy!

Prep time: 30 minutes | Cook time: 1 hour | Total time: 1 hour 30 minutes

Notes for Making the Best Maqluba (Makloubeh) with Lamb

If the rice needs more time, add 1/4 cup water, cover, and cook an extra 10 minutes on low.
Use a nonstick or well-seasoned pot for easy unmolding—check out these Dutch oven recommendations!
For the best flavor, use homemade lamb stock; see how to make it yourself from The Mediterranean Dish.

Maqluba (Makloubeh) with Lamb Variations

Chicken Makloubeh: Swap lamb with bone-in chicken thighs or breasts.
Vegetarian Makloubeh: Omit meat and add cauliflower or bell peppers for extra veggies.
Spicy Maqluba: Add 1/2 tsp chili flakes or cayenne pepper for a spicy kick.

Required Equipment for Maqluba (Makloubeh) with Lamb

5 or 6-quart heavy-bottomed pot or Dutch oven
Large skillet for frying
Sharp chef’s knife
Cutting board
Large serving platter (at least 12 inches)
Slotted spatula or spoon

Storage Instructions for Maqluba (Makloubeh) with Lamb

Cool leftovers to room temperature before refrigerating in an airtight container.
Keeps fresh for up to 3 days in the fridge.
Reheat individual portions in the microwave or steam gently to preserve moisture.

Pairings & Serving Recommendations for Maqluba (Makloubeh) with Lamb

Serve alongside cool tzatziki sauce or plain yogurt.
Pair with a crisp, fresh salad topped with mint and lemon.
Warm pita bread or simple tomato-cucumber salad also make delightful sides.

Pro Tips for Maqluba (Makloubeh) with Lamb

Don’t skip soaking the rice—it’s the secret for fluffy, distinct grains (rice cooking tips here).
When unmolding, let the pot cool just enough to help the layers firm up, about 10 minutes.
For a golden crust, add a thin layer of tomatoes or potatoes at the bottom before layering everything else.

FAQs about Maqluba (Makloubeh) with Lamb

Can I make Maqluba (Makloubeh) with Lamb ahead of time?: Absolutely! It reheats beautifully—just add a splash of water when reheating to keep it moist.
Can I freeze leftovers?: Yes, portion leftovers in airtight containers. Freeze for up to 2 months and thaw in the fridge overnight before reheating.
What can I use instead of lamb?: Bone-in chicken or even beef shank make wonderful substitutes. Adjust cooking times as needed for your protein.