The time has come to stop labeling vegan recipes as unexciting. Once you taste this sensational, vegetarian recipe, you will definitely change your mind. Why? you may ask. The answer is quite simple. This is not an ordinary dish. In fact, it is a symphony of flavors and textures. Imagine layers of aromatic rice embracing tender eggplants, cauliflower, sweet carrots, and juicy tomatoes, all of them generating the beloved Vegetarian Makloubeh recipe.
Get ready for an explosive burst of mouthwatering flavors with Vegetarian Makloubeh. This recipe is so irresistible that it vanishes as soon as it is served. It is your go-to option for a wholesome and remarkable Ramadan meal to dazzle your loved ones. You will certainly amaze them with this healthy and delicious choice!
What is Makloubeh?
The savory Middle Eastern vegetarian Makloubeh, also known as maqlouba, maqlooba, maklouba, or maqloubeh literally translates into “upside down.” You layer veggies and rice in a pot, give it a flip, and it is ready to serve. This genius technique is not just about looks. It is all about letting the flavors mix in perfect harmony.
Although this culinary masterpiece emerges from the heart of Palestine, its delicious variations spread across the Middle East. They make stops in Syria, Jordan, and Lebanon.
You can dive into this vegetarian Makloubeh solo or pair it with Shirazi salad, tomato and cucumber salad, Fattoush, or even Cucumber Yogurt Salad | Khiyar Bi Laban. Elevating this rich Arabic rice dish is super simple, a side of yogurt and a salad bowl, and you are set. Get ready to embrace the Middle Eastern vibes that combine taste, tradition, and innovation, all in one delicious dish.
Why You Will Adore This Delightful Dish
When you compare it to the usual Chicken Maqluba (Flipped Upside Down), this vegetarian version may seem more decadent, but guess what? It’s a breeze to whip up. Not only is it a crowd-pleaser, but it is also a canvas for your creativity. Customize it to your content by adding or skipping veggies and spices. More than that, it is a gluten-free gem that caters to vegetarians and vegans alike.
Got a tight schedule? No worries! You can get ahead by prepping it in advance, packing it for work, or popping it in the fridge for those grab-and-enjoy moments. So, whether you’re on the go or just craving something delightful, you can count on this dish.
Pro Tips for Mastering the Authentic Vegetarian Makloubeh
Use a non-stick baking dish to make flipping out the food simpler while maintaining a lovely presentation. To prevent the rice from being cooked unevenly, you should also make sure the dish is not too narrow.
Don’t skimp on the seasoning. To keep the vegetarian makloubeh from tasting bland, it’s important to season every layer. The seasoning should be adapted in accordance with how salty your stock is.
Keep your cool whilst flipping! Make sure you have a firm grasp on the pot and plate handles before attempting. Quickly and carefully turn it over, then gently place it. To make sure that there’s nothing left, tap the bottom of the pot a few times.
You can also add a bay leaf, minced garlic, or garlic paste to the rice in the early stages of cooking to give it a pleasing aroma.
Frequently Asked Questions (FAQs)
Absolutely! Put the vegetables in your air fryer and air fry them until they are golden brown as directed. The vegetables’ level of goldenness is up to you.
I normally place my hands in the best position to grip the plate and pot. Then I perform a quick flip. Do not pause because doing so will cause the pot to shake around. Don’t remove the pot from the stove once it has been flipped; let it sit for 10 minutes.
Keep any leftover vegetable makloubeh in an airtight container in the refrigerator for 2-3 days.
Add a little bit of water to help the rice re-soften, and reheat in the microwave or on the stove. Even though reheating might result in softer vegetables, it will still taste amazing.
Yes, the Vegetarian Makloubeh is gluten-free. This makes it a perfect choice for those with dietary restrictions.
Simple Ingredients for the Delicious Makloubeh
Medium head of cauliflower
Large eggplant (optional)
For the Spices
For the spices, you have two options:
Ready Makloubeh spices
But, if you don’t have the ready Maklouba spices, you can add the following seasonings:
Seasonings: 7 spices, turmeric, cinnamon, cumin, coriander powder, mild curry powder, bullion powder, salt, and garlic powder.
Easy Steps to Prep
To start, prepare your vegetables by cutting the cauliflower into florets, the eggplant (if using) into thick rounds, and the potato into rounds.
Next, place them on a baking sheet lined with parchment paper and top them with 3 tablespoons of oil.
Then, bake uncovered at 450°F for 1 hour, or until soft. In the meantime, wash and soak the rice for 30 minutes in cold water.
To layer your pot, add a small circle of parchment paper (it helps it not stick or burn) and 1 tablespoon of oil, cut the tomato into circles, and lay them flat at the bottom.
Now, place half of the baked vegetables. Then, drain the rice, mix the seasonings in it, and place it on top of the vegetables and top with the remaining vegetables.
After that, top with enough boiling water to cover by 1 inch, about 3 cups or so.
Let it come to a boil for 5 minutes, then cover and lower the heat to low for 15-20 minutes, or until the water is all absorbed and the rice is done.
Lastly, let it sit in the pot, covered, for 15 minutes before flipping.
- 1½ cups Jasmine rice
- 1 medium head of cauliflower cut into florets
- 2 large potatoes peeled and cut into ½ inch thick circles
- 1 cup baby carrots (or sliced thick carrots)
- 1 large eggplant optional
- 1 large tomato cut into ½ inch circles
- 3 cups hot water enough to cover the rice by 1 inch
- ¼ cup oil divided
For the Spices:
- 2 tablespoons Makloubeh spices
- 1 tablespoon bullion powder
- ½ teaspoon salt
If you don't have the ready Makloubeh spices, you can add the following seasonings instead:
- 2 teaspoons 7 spice
- ½ teaspoon turmeric
- ¼ teaspoon cinnamon
- ½ teaspoon cumin
- 1 teaspoon coriander powder
- ½ teaspoon mild curry powder
- 1 tablespoon bullion powder
- ½ teaspoon salt
- 1 teaspoon garlic powder
- Prepare your vegetables by cutting the cauliflower into florets, the eggplant (if using) into thick rounds, and the potato into rounds.
- Place them on a baking sheet lined with parchment paper and top them with 3 tablespoons of oil.
- Bake uncovered at 450℉ for 1 hour, or until soft. In the meantime, wash and soak the rice for 30 minutes in cold water.
- To layer your pot, add a small circle of parchment paper (it helps it not stick or burn) and 1 tablespoon of oil and cut the tomato into circles and lay them flat at the bottom. Place half of the baked vegetables.
- Drain the rice, mix the seasonings in it, and place on top of the vegetables, then top with the remaining vegetables.
- Top with enough boiling water to cover by 1 inch, about 3 cups or so.
- Let it come to a boil for 5 minutes, then cover, and lower the heat to low for 15-20 minutes, or until the water is all absorbed and rice is done.
- Let it sit in the pot, covered, for 15 minutes before flipping.
- Use a non-stick baking dish to make flipping out the food simpler while maintaining a lovely presentation. You should also make sure the dish is not too narrow, so pick a wide dish so the rice cooks evenly.
- Don’t skimp on the seasoning: To keep the vegetarian makloubeh from tasting bland, don’t forget to add seasoning to each layer for delicious taste. The seasoning should be adapted in accordance with how salty your stock is.
- Keep your cool whilst flipping! Make sure you hold the pot and plate handles firmly. Quickly and carefully turn it over, then gently place it. Flip carefully and tap the pot to ensure nothing is left.