Slice the eggplant into rounds and soak in salted water for 10 minutes. Drain, then deep-fry in vegetable oil until golden. Set aside.

Slice the onion into rounds and sauté in olive oil until soft. Remove and set aside.

Cut the beef into cubes and brown in the same olive oil used for the onions. Add a little water, cover, and cook until the beef is tender.

In a pot with a lid, layer the onions first, then the fried eggplant, then the cooked beef.

Add the washed and drained rice on top. Pour in enough water to cover the rice, then add salt, turmeric, and mixed spices. Cook until the rice is done.

Invert the pot onto a serving platter to unmold the maqluba. Serve and enjoy.