Palestinian Maqluba [ food ]

Maqluba – Palestinian Upside-Down Chicken & Rice

Maqluba (Makloubeh)

Maqluba is a delicious Palestinian upside-down rice dish. Layers of vegetables, meat and rice are cooked together in one pot, then flipped over to serve. It is full of flavour and loved all across the Middle East!

Yield: 6 servings

Prep time: 40 minutes  Cook time: 50 minutes

Author: Adapted from Amina Al-Saigh (Hungry Paprikas)

Ingredients

For the meat and broth

  • 600–900 g lamb or veal pieces (with bone is best)
  • 2 tablespoons vegetable oil
  • 2 cinnamon sticks
  • 4 green cardamom pods
  • 3 bay leaves
  • 4 whole allspice berries or black peppercorns (optional but recommended)
  • 4 whole cloves (optional)
  • ½ teaspoon ground turmeric
  • 4 tablespoons tomato paste
  • 3½ teaspoons salt
  • 1½ teaspoons black pepper
  • 700 ml water (3 cups)

For the vegetables

  • 2 medium aubergines (eggplants), about 700 g total
  • 2 large or 4 small potatoes
  • 1 large onion
  • 1 large red or orange pepper (not green)
  • 1 tomato (for the bottom layer)
  • 7 tablespoons vegetable oil in total
  • 1 teaspoon salt in total

For the rice

  • 500 g basmati rice (2½ cups)
  • 1.3 litres liquid in total (meat broth + extra water)

For garnish (optional)

  • 50 g blanched almonds or pine nuts, toasted
  • Handful fresh parsley, chopped

Method

  1. Heat your oven to 230 °C (450 °F).
  2. Peel the aubergines in stripes. Cut into 1 cm thick rounds. Peel and slice the potatoes into 1 cm rounds.
  3. Place aubergine and potato slices on a lined baking tray. Sprinkle with a little salt and drizzle with 5 tablespoons of oil in total. Bake for 30 minutes.
  4. While they bake, brown the meat in 2 tablespoons oil in a large pot. Add 700 ml water and all the whole spices. Pressure cook for 10 minutes OR simmer on the stove for 40–60 minutes until tender.
  5. Slice the onion and pepper. Fry in 2 tablespoons oil for 7 minutes until soft. Set aside.
  6. Remove the cooked meat. Strain the broth and remove the whole spices.
  7. To the hot broth add turmeric, salt, pepper and tomato paste. Mix well. Add extra water until you have 1.3 litres (5½ cups) of liquid in total.
  8. Wash the rice several times until the water runs clear. Drain.
  9. Slice the tomato thinly.
  10. Layer the pot: 2 tablespoons oil → tomato slices → aubergine → potato → meat → onion & pepper → rice (press down firmly).
  11. Gently pour the 1.3 litres of seasoned broth over the rice. Press the rice down again so it is completely covered.
  12. Bring to a boil on medium-high heat (about 5 minutes), then cover tightly (use a tea towel under the lid if needed). Lower the heat to very low and cook for 50 minutes.
  13. Turn off the heat and rest for 5–10 minutes.
  14. Place a large tray over the pot. Holding both handles tightly, flip the pot upside down in one quick motion. Leave for 2–3 minutes so gravity helps it drop.
  15. Slowly lift the pot. Garnish with toasted nuts and parsley.
  16. Serve with plain yoghurt or cucumber yoghurt salad (jajik). Enjoy!

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