Ma’alooba (Upside-down)

Ma’alooba is very versatile, it can be done vegetarian (add your favorite beans for protein), with chunks of chicken, beef, lamb or fish, or ground beef.  It is most traditional with eggplant, but we love it with cauliflower.  You can mix and match any vegetables you have on hand.

Usually, the vegetables are fried, but to cut calories and fat, I toss the vegetables with some olive oil and salt and roast them.

While the vegetables are roasting in a 400 degree oven(about 30 minutes), brown one pound of lean meat with one medium diced onion in a 4 qt. Dutch oven.

Cook and stir over medium heat until brown and cooked through.  Top meat mixture with roasted vegetables,  one teaspoon allspice, one teaspoon turmeric, salt and pepper.  Add 2 1/2 cups rice over top (do not stir).  Add water, vegetable, beef or chicken broth to cover rice by about an inch.  Cover and cook over medium-low until rice has absorbed the liquid and is thoroughly cooked.

Remove lid and cover pot with a serving platter.  Inverted both while holding together.  Let rest for just a couple of minutes, tap the pot a couple of times and remove the pan.  If you’re lucky, it will emerge like a perfectly formed cake.  I have about an 80% success rate