Tuna upside down (Maklouba)

Tuna upside down (Maklouba)

Prep. 15 mins
Cooking 25 mins
Serving 4

INGREDIENTS Measurements


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



  • Mix 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.


  • You can make the same recipe using meat or chicken instead of tuna

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