Grilled Courgette Upside-Down Rice Cake with Beetroot Raita

Our take on the Arabic dish, Ma'loubay (meaning upside down) uses courgettes as its main ingredient. Try yours today with our easy recipe!
Grilled Courgette Upside-Down Rice Cake with Beetroot Raita
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Grilled Courgette Upside-Down Rice Cake with Beetroot Raita
May 23, 2019
Preparation Time 15 minutes
Cooking Time 30 minutes
Serves 4

RECIPE BY Katelyn Allegra
FOOD STYLING BY Katelyn Allegra & Cassandra Upton
PROP STYLING BY Katelyn Allegra, Cassandra Upton & Sophia-Maria Eygelaar


3 large courgettes, cut into ½cm rounds
2 medium sweet potatoes, peeled and cut into ½cm rounds
2 large tomatoes, cut into 1cm slices
100ml olive oil
4 cloves garlic, peeled and sliced
250g short-grain rice, washed and drained

For the liquid

500ml vegetable stock, boiling hot
½ tsp spinneysFOOD Fine Turmeric
1 tsp spinneysFOOD Fine Paprika
1 tsp spinneysFOOD Fine Cumin
½ tsp cardamom, ground
½ tsp nutmeg, ground

For the beetroot raita

250g Greek yoghurt
½ tsp spinneysFOOD Fine Cumin
10g spinneysFOOD Fresh Coriander, finely chopped
5g spinneysFOOD Fresh Mint, finely chopped
1 lime, juiced
½ tsp spinneysFOOD Garam Masala
3 medium beetroots roasted, peeled, and grated


  • 1

    Place a griddle pan over a high heat

  • 2

    Brush all the sliced vegetables with olive oil and season well with salt and pepper

  • 3

    Once the pan is hot, place the vegetables on the pan and grill for 1 minute on each side or until lines form

  • 4

    Cut out a piece of baking paper to fit the base of a medium-sized cast-iron pot

  • 5

    Evenly distribute the grilled courgette rounds around the base of the pot, then layer the sweet potatoes evenly to cover. Do the same with the tomatoes

  • 6

    venly spread the garlic over and cover with the rice

  • 7

    Combine the liquid ingredients together and pour over the rice

  • 8

    Place on the stove and gently bring to a boil. Once simmering, reduce the heat to low, place a lid on top and cook for 30 minutes

  • 9

    While that cooks, combine all the raita ingredients together in a medium bowl and stir to combine

  • 10

    Remove the pot from the heat and place a tea towel over the top and place the lid back on. Set aside for 10-15 minutes

  • 11

    When ready to serve, take off the lid and tea towel and place your serving dish over the top. Flip the pot over and place the platter down, remove the pot and take off the baking paper

  • 12

    Serve with the beetroot raita


Translated to 'large tray' or 'large dish', this traditional Jordanian dish makes the ultimate sharer - plus it's the country's national dish!
This is a great option for an iftar gathering. Ready in under an hour and a half, we've chosen to make ours with prawns - but the beauty of this dish is its versatility, so feel free to opt for any protein of your choice!
Also known as Tachin, this traditional Persian saffron rice dish is ideal for special occasions. Serve it upside down with a beetroot garnish for a burst of freshness
This rice-based Ramadan dish is sure to impress your iftar guests, and can be made for less than DHS 67