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Makloubeh- Tita’s famous Syrian Layered Chicken Rice Pot Recipe


  • Beef Chunks
  • 2 Bay Leaves
  • 3 Cardamoms
  • ½  Cinnamon Stick
  • 1 Tablespoon of White Pepper Powder
  • 1-2 Eggplants
  • 2 Cups of Rice
  • Olive Oil
  • 2 Cups of White Rice
  • Beef Maggi
  • Almonds
  • Salt
  • Water


  1. Cook the meat chunks till they are lightly brown. 
  2. Prepare the meat sauce:
  • Mix 3 cups of water with 2 bay leaves, 3 cardamoms, ½ a cinnamon stick, 1 tablespoon of white pepper powder in a saucepan and cook until it becomes a pulpy consistency. 
  1. Cut eggplant into thin circular slices and fry or air fry till golden.
  2. In a new large saucepan, pour 3 cups of the meat sauce and mix with 1 beef Maggi pack. 
  3. Place the eggplant slices into the saucepan first then place the meat.
  4. Season the meat with salt, and place rice over the meat. 
  5. Cook the Makloubeh on high heat until it boils and foams.
  6. After it begins to foam, change the heat to the lowest setting and keep it cooking for 30 minutes.
  7. Turn the stove off and leave the Makloubeh to cool down. When cool, flip the saucepan over onto a plate.
  8. Pour the leftover meat sauce over the Makloubeh and sprinkle with a bit of salt and sliced almonds. 

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