Maqluba: Upside-Down Chicken and Rice

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.