🧂 Ingredients
- 700 g White fish fillets (e.g., Hamour, Cod, or Sea Bream)(cut into large pieces)
- 2 cups Basmati rice
- 2 medium Onions(thinly sliced)
- 2 medium Tomatoes(sliced)
- 1 medium Eggplant(sliced into rounds)
- 2 medium Potatoes(sliced into rounds)
- 1 cup Cauliflower florets
- 4 cloves Garlic(minced)
- 1 cup Vegetable oil(for frying)
- 2 tsp Baharat spice mix
- 1 tsp Turmeric powder
- 1 tsp Cumin powder
- 0.5 tsp Cinnamon powder
- to taste Salt
- to taste Black pepper
- 1/4 cup Fresh coriander(chopped, for garnish)
- Lemon wedges(for serving)
👨🍳 Instructions
- 1
Rinse the basmati rice and soak it in water for 30 minutes. Drain well.
💡 Tip: Soaking rice helps it cook more evenly and absorb flavors better. - 2
Season the fish pieces with salt, pepper, turmeric, cumin, and half of the Baharat spice mix. In a large skillet, heat about 1/2 cup of vegetable oil over medium-high heat. Fry the fish pieces until golden brown on both sides. Remove from skillet and set aside.
⏱️ 8-10 minutes💡 Tip: Do not overcrowd the pan; fry in batches if necessary. - 3
In the same skillet, add more oil if needed. Fry the eggplant slices until golden brown and tender. Remove and set aside. Fry the potato slices until golden brown and tender. Remove and set aside. Fry the cauliflower florets until lightly golden. Remove and set aside.
⏱️ 15-20 minutes💡 Tip: Adjust heat as needed to prevent burning. - 4
In a large, deep pot or Dutch oven, layer the bottom with sliced onions, then sliced tomatoes, followed by the fried vegetables (eggplant, potatoes, cauliflower). Arrange the fried fish pieces on top of the vegetables.
- 5
In a separate bowl, combine the drained rice with the remaining Baharat spice mix, cinnamon powder, minced garlic, salt, and pepper. Mix well.
- 6
Gently spread the seasoned rice mixture over the fish and vegetables in the pot. Add enough hot water or fish/vegetable broth to cover the rice by about 1 inch.
- 7
Bring the liquid to a boil over medium-high heat, then reduce the heat to low, cover the pot tightly with a lid (you can place a clean kitchen towel under the lid to create a better seal), and simmer for about 30-40 minutes, or until the rice is cooked and the liquid is absorbed.
⏱️ 30-40 minutes💡 Tip: Avoid lifting the lid during cooking to trap steam. - 8
Once cooked, let the pot sit, covered, off the heat for 10 minutes. Carefully place a large serving platter over the pot. In one swift motion, invert the pot onto the platter to reveal the maqluba.
⏱️ 10 minutes - 9
Garnish with fresh chopped coriander and serve hot with lemon wedges and a side of yogurt or a simple salad.
💡 Pro Tips
- ✓Ensure all vegetables and fish are well-drained after frying to prevent a greasy maqluba.
- ✓Using a good quality fish that holds its shape when fried is recommended.
- ✓The key to a successful maqluba is careful layering and a confident inversion.
🔄 Variations
- Add other vegetables like bell peppers or zucchini.
- Use chicken or lamb instead of fish for a different flavor profile.