Maqluba, a timeless favorite, is packed with flavor and loved by the whole family—a true traditional delight!
Type of Cuisine:
Middle Eastern
Prep Time: 30 - 40 minutes.
Cook Time: 45 - 60 minutes
How Many Servings?
8 servings
Table of Contents
Maqluba (also spelled maqlooba, makloubeh, or maqlouba) is a stunning and flavorful dish originating from the Levant region, encompassing countries like Jordan, Palestine, Syria, and Lebanon. This captivating dish features layers of Rice, Meat, and vegetables, all cooked together in a pot and then dramatically inverted onto a plate for a beautiful presentation.
This unique upside-down technique is what makes Maqluba so special. It is visually impressive and allows the flavors of the Meat, vegetables, and spices to infuse throughout the Rice, creating a truly delightful and satisfying dish. Maqluba is traditionally served with refreshing yogurt or a vibrant salad like Salata Arabiya.
Growing Up with Maqluba
Growing up in Jordan, Maqluba was a staple in my home. My mom would prepare it at least twice a month, with versions featuring either tender cauliflower florets or savory eggplant slices, but never both together. Traditionally, Maqluba is served with refreshing yogurt or a vibrant salad like Salata Arabiya.
For this recipe, I’ve combined my love for cauliflower with my husband’s fondness for eggplant, creating a Maqluba bursting with both vegetables. To make it a healthier option, I’ve opted for roasting the vegetables instead of frying them, resulting in a lighter and delicious dish.
While this recipe might appear lengthy at first glance, don’t be intimidated! I’ve broken it down into simple steps, making it easy to follow and achieve Maqluba perfection. This recipe yields a generous portion, perfect for feeding four people over two days like I did, or if you have company, it will make a great meal. However, feel free to easily halve the ingredients for a smaller batch.
Get ready to impress your family and friends with a unique and flavorful Maqluba they’ll surely enjoy!
What type of Vegetables to use
The beauty of Maqluba lies in its adaptability when it comes to vegetables. This recipe features a delicious combination of roasted eggplant and cauliflower, but feel free to customize it based on your preferences! Popular choices include classic pairings like eggplant, cauliflower, or potatoes and cauliflower for a starchy and filling base. You can also opt for a single vegetable like eggplant or cauliflower or add a colorful mix with carrots, peas, green beans, or zucchini.
What type of Meat to use
Maqluba traditionally features Meat, but vegetarians can rejoice! This dish is equally delicious without it. For meat-eaters, chicken and lamb are the stars. Chicken, especially bone-in pieces, holds up well to long cooking times without drying out. Lamb shoulder, known for its tenderness, is another popular choice. While some use beef, it requires a cut that cooks quickly to avoid becoming tough. Feel free to explore and choose the protein that best suits your taste!
What kind of Rice to use in Maqluba
Choosing the right grain is the key to achieving fluffy and distinct Rice in Maqluba. Basmati rice, a long-grain variety, is the undisputed champion for this dish. Here’s why: it thrives under low and slow cooking conditions, which is essential for Maqluba’s layered construction. Additionally, basmati rice absorbs the flavorful moisture from the vegetables without becoming mushy, resulting in separate and fluffy grains.
Tips for Perfect Rice: Rinse and soak the basmati rice thoroughly with cold water until the water runs clear. This removes excess starch that can lead to a gluey texture. For optimal results, soak the rinsed Rice in room-temperature water for 20 minutes. Soaking helps the Rice cook more evenly and prevents mushiness. However, avoid soaking for longer, as it can break the Rice.
Feel free to experiment with these tips and adjust the soaking time slightly to achieve your desired rice texture.
The Aromatic Soul of Maqluba
Spices are the heart and soul of Maqluba, infusing the dish with warmth and depth of flavor. Here’s a breakdown of the key players:
- Cinnamon Sticks: These whole sticks add a subtle sweetness and warmth that gently permeates the dish as they simmer with the chicken and broth.
- Bay Leaves: Bay leaves contribute a touch of herbal earthiness, complementing the other spices without overpowering them.
- Lebanese 7 Spice: This versatile blend, a staple in Lebanese cuisine, typically combines all spices, black pepper, cloves, cinnamon, nutmeg, and sometimes ginger. It adds a complex layer of flavor to the dish.
- Hawajeh Spice is by far my favorite to use, and my personal touch in the recipe is a flavor powerhouse. It contains over ten spices, including cardamom, turmeric, cumin, and black pepper. If you don’t have Hawaj, a substitute of 1 ½ teaspoons each of cardamom and turmeric can be used, but keep in mind the flavor profile will be slightly different.
The Maqluba Master Pot:
Achieving a picture-perfect Maqluba with a flawless flip relies heavily on the chosen pot. Here’s what to look for:
- Non-Stick Champion: A non-stick pot is your best friend for easy flipping and clean release of the Maqluba. Say goodbye to frustrating moments where the dish sticks to the bottom!
- Wide and Wise: Opt for a pot with straight edges and a wider base compared to its height. This allows for even steam distribution and prevents the Rice at the top from being undercooked, especially if you’re using a taller pot.
- Size Matters: If your only pot is narrow, adjust the recipe quantity to create a smaller Maqluba, ensuring all layers cook evenly.
Bonus Tip: Consider using a pot with handles that lay flat when folded down. This allows for a more secure grip when inverting the pot for that dramatic Maqluba reveal.
What to serve with Maqlouba
Maqluba is a complete meal in itself, but traditional accompaniments elevate the experience even further. For a cooling counterpoint to the savory Rice and Meat, dollop on some plain yogurt or savor a refreshing cucumber yogurt salad (Khiyar bi Laban). To add a vibrant touch, consider Salata Arabiya, a chopped salad featuring tomatoes, cucumbers, onions, parsley, and a tangy lemon dressing. Fattoush, a Levantine favorite with toasted pita bread, fresh vegetables, herbs, and a flavorful lemon-sumac dressing, is a delicious choice for a more robust option.
Finally, a sprinkle of fresh parsley adds a pop of color and freshness. Some cooks love to incorporate toasted nuts like cashews, pine nuts, or almonds for an extra layer of richness and textural contrast. Choose accompaniments that complement Maqluba’s flavors without overpowering them, and adjust portion sizes based on the number of guests you’re hosting.
Don’t fret if you encounter minor rice texture issues! I’ve included some helpful tips in the notes section at the end of the recipe to address common concerns and ensure Maqluba’s perfection.
Preparation
Prep the Chicken:
Prep the Eggplants
Set your oven to 425°F
After sweating, rinse the eggplant slices and pat dry. Arrange them on a baking sheet with parchment paper. Drizzle with 2 tablespoons of olive oil. Roast for 30 minutes, flipping them once halfway through. Set aside
Prep the Cauliflower
Sauté the Onions and Spices:
Add Spices and Chicken: Add the cinnamon sticks, bay leaves, 2 tablespoons Baharat, 1 ½ tablespoons Hawaj, 1 tablespoon salt, and 1 ½ teaspoons black pepper. Mix with the onions for about 5 minutes.
Brown the Chicken:
Simmer the Chicken: Pour in the 5 cups of water and bring to a boil. Reduce heat to low, cover, and simmer for 25 minutes.
Prepare the Rice:
Strain the Broth:
Layer the Ingredients:
Add Chicken and Rice:
Cook the Maqluba:
Tip: After 20 minutes of simmering, remove the plate to allow some steam to escape and prevent the rice from becoming mushy.
Check and Rest: After 45 minutes, check if the rice is cooked and has absorbed all the broth. You can use a fork to peek or observe through the side of the pot. If not fully cooked, simmer for a few more minutes.
Invert and Serve:
Carefully invert the pot onto a large serving plate. The Maqluba should release easily, revealing all the layers.
Head over to "The Maqluba Flip" section below for step-by-step instructions
Maqluba: Upside-down chicken and rice! Fluffy rice, savory chicken, and a dramatic reveal—this is an easy recipe for Middle Eastern magic!
Type of Cuisine:
Middle Eastern
Prep Time: 30 - 40 minutes.
Cook Time: 45 - 60 minutes
How Many Servings?
8 servings
Ingredients:
Adjust Servings
| 2 whole chickens, cut into quarters or smaller pieces (about 3.5 lbs each) | |
| 2 whole large size eggplants, partially peeled and cut into 1-inch rounds | |
| 1 whole head cauliflower , cut into medium florets | |
| 4 large tomatoes, sliced | |
| 2 large onions, chopped | |
| 3 cups jasmine rice | |
| 6 tablespoons olive oil divided (3 reserved) | |
| 5 cups water | |
| Chopped parsley for garnish |
Spices:
| 2 cinnamon sticks | |
| 3 bay leaves | |
| 3 tablespoons Baharat spice blend (1 reserved) | |
| 2 1/2 tablespoons Hawaj spice blend (1 reserved) | |
| 2 tablespoons salt, divided (½ reserved) | |
| 1 1/2 teaspoons black pepper |
Preparation
Cut the chicken into pieces, scrub with salt and vinegar and rinse with cold water. Pat dry with paper towels.
Partially peel the eggplants and slice them into 1-inch rounds. Season generously with salt and let them sweat for 20 minutes. This helps remove bitterness. Set your oven to 425°F After sweating, rinse the eggplant slices and pat dry. Arrange them on a baking sheet with parchment paper. Drizzle with 2 tablespoons of olive oil. Roast for 30 minutes, flipping them once halfway through. Set aside
In the mean time cut the cauliflower into florets and toss with 1 tablespoon of olive oil. Spread on a baking sheet lined with parchment paper. Roast for 30 minutes or until golden brown. Set aside.
In a large pot or Dutch oven over medium-high heat, heat 3 tablespoons of olive oil. Sauté the chopped onions for 4 minutes. Add Spices and Chicken: Add the cinnamon sticks, bay leaves, 2 tablespoons Baharat, 1 ½ tablespoons Hawaj, 1 tablespoon salt, and 1 ½ teaspoons black pepper. Mix with the onions for about 5 minutes.
Add the chicken pieces and stir well to coat them with the spiced onion mixture. Brown the chicken on all sides for about 10 minutes, stirring occasionally. Simmer the Chicken: Pour in the 5 cups of water and bring to a boil. Reduce heat to low, cover, and simmer for 25 minutes.
While the chicken simmers, rinse the rice several times with cold water until the water runs clear. Soak the rice for 20 minutes. Drain the rice and add 1 tablespoon Baharat, 1 tablespoon Hawaj, and ½ tablespoon salt. Mix well.
Turn off the heat under the pot. Using a strainer, remove the chicken pieces and set them aside in a bowl. Strain the broth into a separate bowl. Measure out 4 ½ cups of broth for later.
In the same pot (no need to wash it), start layering the Maqluba. The first layer is the tomatoes, followed by the roasted eggplant, and then the roasted cauliflower, spreading them evenly.
On top of the vegetables, arrange the cooked chicken pieces in an even layer. Finally, spread the seasoned rice evenly over the chicken.
Cover the pot with a heat-resistant plate. Pour the reserved 4 ½ cups of broth over the rice. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes. Tip: After 20 minutes of simmering, remove the plate to allow some steam to escape and prevent the rice from becoming mushy. Check and Rest: After 45 minutes, check if the rice is cooked and has absorbed all the broth. You can use a fork to peek or observe through the side of the pot. If not fully cooked, simmer for a few more minutes.
Turn off the heat and let the Maqluba rest for 20 minutes. Carefully invert the pot onto a large serving plate. The Maqluba should release easily, revealing all the layers. Head over to "The Maqluba Flip" section below for step-by-step instructions
Recipe Tips & Suggestions
The Maqluba Flip:
Troubleshooting Tips
Undercooked Rice
Lack of Flavor:
Rice Ratio:
Rana’s Notes!
Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should should not be considered a substitute for a professional nutritionist's advice.
See our full nutrition disclosure here.
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