Makhloubeh (Middle Eastern Rice Dish)


Makhloubeh (Middle Eastern Rice Dish)

Chef Sammy
Course Main Course


Seasoning for the rice:

  • 2 cups Rice
  • 1 cup Egyptian rice
  • 1 tsp Cumin
  • 1 tsp Turmeric
  • 4 tsp Bullion vegetable paste
  • 1 tsp All spice
  • 1 tsp Cardamom powder
  • 2 lbs Ground beef, lamb, chicken
  • 2-3 tbsp Olive oil
  • Allspice
  • 4-6 cloves Crushed garlic
  • 2 tbsp Tomato paste
  • Red pepper crushed
  • Salt
  • 1 Lemon juice
  • 1 bunch Cilantro chopped fine
  • 1 Onion chopped
  • 1 tsp Cumin


  • Cauliflower chopped
  • 1 Zucchini chopped
  • 1 Eggplant chopped
  • 1 Onion chopped
  • 1 Tomato sliced
  • 3 cloves Garlic crushed
  • Salt
  • Pepper
  • 2 tsp Olive oil


  • In a sauté pan heat oil and sauté onions and garlic till translucent.
  • Now add the ground meat and spices and cook for about 10 min add the tomato paste and cook for a few more minutes. Set aside
  • Boil 3 1/4 cups of water seasoned with everything under seasoning for rice.
  • Boil till almost done. Set aside
  • Heat your cast iron skillet and add oil.
  • Put your all veggies except the cauliflower in there.
  • Cover and let it cook.
  • In the meantime roast your cauliflower in the oven.
  • Drizzle with olive oil, salt and pepper and bake till done. Now mix it with the other veggies and do not cover it.
  • Cook for about 5 minutes more. Set aside
  • Now let’s assemble the makloubeh.
  • Grease a deep sauce pan with olive oil.
  • Now slice 2-3 tomatoes and layer the bottom so that there’s a nice layer of tomatoes covering the entire bottom of the pan.
  • Season with salt and pepper.
  • The next step is to spoon the meat gently over the tomatoes.
  • Take a saucer or back of a serving spoon and pat it down so it’s nice and packed.
  • Now you add the veggies and again pack it down.
  • The final layer is the rice.
  • Layer that then pack it.
  • Put it on medium heat and let it cook through and let the flavors marry.
  • Now the final step, you add your serving plate to the top of the saucepan and flip it.
  • Gently remove the saucepan and voila you have a delicious makloubeh.
  • Garnish with cilantro and pomegranate kernels.

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