Tuna upside down (Maklouba)

Tuna upside down (Maklouba)

Prep. 20 mins
Cooking 15 mins
Serving 4

INGREDIENTS Measurements


2 cans Tuna in olive oil
2 cups Egyptian rice, cooked halfway
2 tablespoon olive oil
1 teaspoon mixed spices (cinnamon, cloves, cardamom)
1 cup vegetable or chicken stock
1 large eggplant, sliced and fried
2 tablespoon pine nuts, roasted
1 tablespoon parsley, chopped
salt and pepper



  • - Combine drained tuna with half the spices in a large bowl, Season with salt and pepper.
  • - Combine rice with the rest of the spices in a separate bowl.
  • - Place eggplant at the bottom of a greased round pot.
  • - Add half the rice mixture top with spiced Tuna; top with remaining rice.
  • - Pour stock over layered rice and Tuna mixture.
  • - Cover the pot and cook over medium-high heat until it starts boiling.
  • - Reduce heat and simmer for about 15 minutes, or until tender.
  • - Remove the pot from heat and let rest for about 15 minutes.
  • - Place a large serving plate on top of the pot and flip it over.
  • - Lift the pot off the plate to reveal the layered dish.
  • - Garnish with roasted nuts and parsley.

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