Maqluba Recipe

5 from 1 vote

Maqluba, a beloved Middle Eastern dish, has a rich history and is deeply rooted in Palestinian cuisine. The name "Maqluba" translates to "upside down" in Arabic, which perfectly describes the unique presentation of this dish.

Course Main Course

Cuisine Palestinian

Keyword Maqluba

Prep Time 2

Cook Time 45

Total Time 2 45

Servings People

Calories 220kcal

Equipment

1 Cooking Pot

Ingredients

Meat: Traditionally, lamb or chicken is used in Maqluba. You can choose bone-in pieces for added flavor or boneless if you prefer a leaner option.
Rice: Long-grain Basmati rice is the preferred choice for Maqluba. Its aromatic nature adds a delightful fragrance to the dish.
Vegetables: Eggplant, cauliflower, and carrots are the classic vegetables used in Maqluba. These bring a wonderful combination of textures and flavors.
Spices: The spice blend is what sets Maqluba apart. Cinnamon, turmeric, cumin, and allspice are the key spices that give the dish its distinctive taste.
Broth: Chicken or vegetable broth is used to cook the rice and infuse it with flavor.
Olive oil: High-quality olive oil adds a rich and fruity taste to Maqluba.

Instructions

Prepare the meat: Start by seasoning the meat with salt, pepper, and your choice of spices. Brown the meat in a large pot with some olive oil until it is nicely seared on all sides. Remove the meat and set it aside.
Sauté the vegetables: In the same pot, add more olive oil if needed and sauté the vegetables until they are lightly browned. This step helps enhance their flavors and adds a caramelized touch to the dish.
Layer the pot: Begin layering the pot by placing the meat at the bottom, followed by a layer of vegetables. Sprinkle some spices over the vegetables for added flavor. Repeat this process until all the meat and vegetables are used.
Add the rice: Rinse the rice thoroughly and drain. Spread the rice evenly over the layered meat and vegetables. Gently press it down to create a compact base.
Pour the broth: Slowly pour the broth over the rice, making sure it is evenly distributed. The broth should be at a level that covers the rice completely.
Cook the Maqluba: Cover the pot with a tight-fitting lid and cook on low heat for about 30-40 minutes, or until the rice is fully cooked and fluffy. Be careful not to uncover the pot during the cooking process, as it can affect the texture of the rice.
Flip and serve: Once the Maqluba is cooked, remove the pot from the heat and let it sit for a few minutes. Place a large serving platter over the pot and carefully flip it upside down, allowing the dish to gently slide onto the platter. The layers of meat, vegetables, and rice should now be beautifully displayed. Garnish with toasted almonds and fresh herbs for an added touch of elegance.

Notes

Tips for a Perfect Maqluba

To ensure your Maqluba turns out perfect every time, here are some helpful tips to keep in mind:

Choose the right pot: A deep, heavy-bottomed pot with a tight-fitting lid is ideal for cooking Maqluba. This allows for even heat distribution and prevents the rice from sticking to the bottom.
Use high-quality ingredients: The quality of your ingredients can greatly impact the final taste of Maqluba. Opt for fresh vegetables, flavorful spices, and tender meat for the best results.
Rinse the rice: Rinsing the rice helps remove excess starch, resulting in fluffy and separate grains.
Let it rest: After flipping the Maqluba onto the serving platter, allow it to rest for a few minutes before serving. This allows the flavors to meld together and makes it easier to slice and serve.
Experiment with spices: While the traditional spice blend is delicious, feel free to experiment with different spices to suit your taste preferences. Add a pinch of chili powder for some heat or a dash of nutmeg for a hint of warmth.

Nutrition