Maqluba

Maqluba, which literally means "upside down" in Arabic, is like a Middle Eastern savory version of an upside-down cake, except unlike a cake it's a complete meal that packs carbs, veggies and protein.

Maqluba

Course

Main Course
Prep time

30 Mins
cook time

2 Hours
servings

5-6
Author

@leeksnbeets

Ingredients

1 large eggplant, sliced
1 medium zucchini, sliced
1 medium yellow squash, sliced
1 small butternut squash, peeled & seeded, then cubed
4 tsp avocado oil, divided
4 tsp sea salt, divided
1 tbsp vegan butter
1 medium onion, chopped
1½ cups chickpeas, rinsed & dried
1 tsp coriander
1 tsp cinnamon
1 tsp garlic powder
¼ tsp nutmeg
¼ tsp all spice
¼ tsp cardamom
¼ tsp cayenne (optional)
¼ tsp turmeric
2 tsp cornstarch dissolved in 4 tbsp water
½ lemon, juiced
1½ cups Lotus Foods Regenerative Organic White Basmati Rice
2½ cups vegetable stock

To serve

fried Roma tomato slices
chopped parsley
toasted pine nuts

product used in the recipe

Regenerative Organic White Basmati Rice

1

Preheat oven to 450°F and line 3 sheet pans with parchment paper.
2

Spread veggies in sheet pans: eggplant in 1 pan; zucchini and yellow squash in another; and butternut squash in the third. Over each pan, drizzle 1 tsp avocado oil and sprinkle 1 tsp sea salt. Roast until cooked: ~15 mins for the zucchini and yellow squash, 25 mins for the eggplant and butternut squash. Set aside.
3

Meanwhile, melt butter in a skillet then add onion and sauté for 3 mins. Add chickpeas and cook for 5 mins.
4

Add spices and 1 tsp sea salt, sauté 1 min, then add cornstarch mixture and stir vigorously for 30 secs (so maqluba holds together once flipped).
5

Remove from heat, stir in lemon juice, and set aside.
6

Brush bottom of a pot with 1 tsp avocado oil then evenly layer the zucchini and squash, then the eggplant, then the chickpeas, and finally the butternut squash.
7

Lastly, add uncooked rice, then gently pour in vegetable stock. Stir carefully to fully submerge rice, making sure to not disturb vegetable layers.
8

Bring maqluba to a boil (stovetop on medium heat) then turn heat down to a low simmer, cover with a clean towel, and place lid on top. Cook for 1 hour.
9

Remove from heat, discard towel, then place lid back on. Let rest for at least 30 mins before gently flipping onto a plate. Top with fried Roma tomatoes, parsley, and pine nuts, as preferred.