Beef Maqluba with vegetables — the photo says it all.

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Beef chunks or medallions

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Rice

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Eggplant

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Cauliflower

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Carrots

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Potatoes

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Onion

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Tomato

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Green bell pepper

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Garlic

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Mixed spices to taste

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Salt

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Maqluba spice

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Nuts for garnish

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Simmer the meat chunks with the aromatics and set aside
Slice the eggplant, carrots, potatoes, and peppers into rounds or slices, and fry them, along with the cauliflower, each vegetable separately
Place them in a colander and drain to remove as much oil as possible
Slice the onion and tomato and keep them raw
Line the bottom of the pot with the meat pieces, then a layer of vegetables, then a layer of rinsed and drained rice
Repeat layering in the same order until all the vegetables, meat, and rice are used up
In a bowl, pour water at a ratio of 1 1/2 cups per cup of rice, add salt and spices, and stir
Add the water over the pot
Bring to a boil over medium heat for about 3–4 minutes, then reduce to low heat and simmer until the rice is cooked; the rice takes about 20 minutes
Turn off the heat and let the pot sit covered on the stove for about 10 minutes before unmolding
Garnish the beef makluba with nuts to taste and serve
Serve yogurt with garlic or a salad alongside the makluba

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Note: You can add ground beef with the rice

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Beef Maqluba with Vegetables

Prep checklist