|MAKHLUBBI: JORDANIAN UPSIDE-DOWN
1 eggplant, peeled, sliced ½ in. thick
1 Tbsp olive oil
1½ - 2 lbs lamb or beef, cubed
½ cup onion, finely diced
1-2 cloves minced garlic
2 Tsp salt
½ Tsp pepper
¼ Tsp each allspice, nutmeg, and cinnamon
2 cups long grain rice
1 Tsp saffron or ½ Tsp ground turmeric
2 tomatoes, cut in wedges
2 lemons, cut in wedges
Sprigs of fresh mint or parsley
¼ cup browned almonds or pine nuts
Fry or broil eggplant slices in olive oil. Remove and brown meat in the
same oil, along with onion and garlic. Add salt, pepper, allspice,
nutmeg, cinnamon, and water. Bring to a boil, reduce heat, and
simmer, covered until meat is tender, about 30 minutes for lamb and 45-
60 for beef. Meanwhile, boil 3 cups of water in a medium saucepan.
Remove from heat and add rice and saffron or turmeric. Cover and soak
10 minutes, then drain. When meat is tender, drain and reserve broth.
Place eggplant slices over meat in saucepan and top with soaked rice.
Add water to reserved broth to make 3 cups and slowly pour over rice.
Do not stir! Bring to a boil then simmer, covered, until water is
absorbed, about 15 minutes. Invert saucepan on a large platter and let
stand 10 minutes. Carefully remove pan so rice does not lose shape of
pan. Sprinkle with almonds or pine nuts and lay tomato and lemon
wedges and mint or parsley sprigs around edges. Serve with yogurt and
From Extending the Table… A World Community Cookbook