Makhloubeh (Middle Eastern Rice Dish)


Makhloubeh is a traditional Middle Eastern dish that is made with layers of rice, meat, and vegetables. The rice is typically cooked in a flavorful broth and the meat and vegetables are usually sautéed with spices before being added to the dish. When the dish is ready, it is removed from the oven and flipped upside down onto a large platter. This is the signature step of the dish, giving it its name “makhloubeh” which means “upside-down” in Arabic. It’s a great way to introduce new flavours to your family and friends, and it’s perfect for a family dinner or a special occasion. It’s a perfect dish to make if you’re looking to try something new, but still want to stick to familiar flavors.

Makhloubeh (Middle Eastern Rice Dish)

Chef Sammy
Makhloubeh is a delicious and comforting dish that is perfect for a family dinner or a special occasion. It's not only delicious, but it also a great way to use up leftovers, or to make a big batch and freeze the leftovers for later. This dish is also a great way to introduce new flavors to your family and friends.
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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