Assyrian Dishes © ALL RIGHTS RESERVED. 

Vegetarian Makloubi

Rice Ingredients
3 cups Basmati Long Grain Rice
1/2 cup Vermicelli Pasta
5 tablespoons Light Olive Oil
1 tablespoon Salt
4 cups Boiling Water

2 Green Capsicums
1 large Onion
2 Tomatoes
3 Yellow Potatoes
1 Large Eggplant
Salt for seasoning
Vegetable Oil for frying


  • Cut out the core of the tomatoes & slice the tomatoes
  • Cut out the core of the capsicums, remove the seeds & slice & cut the capsicums 
  • Peel the onion & cut the ends
  • Cut in the middle and cut in thick slices from the ends
  • Peel & slice the potatoes 
  • ​Peel & slice the eggplant
  • Salt the eggplant
  • Add vegetable oil in a deep frypan
  • Heat the oil on high heat
  • Fry the eggplants and potatoes on both sides
  • Place them on paper towel to remove excess oil
  • Remove the oil
  • Sauté Tomatoes, onions, capsicums separately
  • Soak the rice for 20 minutes
  • Drain & rinse the rice
  • Heat a pot on high heat & add the olive oil
  • Add the rice & vermicelli pasta & fry for a couple of minutes
  • Add the boiling water & salt and stir together
  • ​Cover & cook on low heat for 20 minutes
  • Stir once before turning off
  • Brush some oil on the bottom of the pot (so the makloubi comes out easily)
  • Layer a pot with the tomatoes first then eggplant, eggplant, onion, potato and green capsicum
  • Add all the rice in the pot and pack in the rice with the back of a spoon
  • Place a dish on top of the rice and warm on low heat for 20 minutes
  • Place a flat dish on top of the pot and FLIP!