Maqluba
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The Tale of Maqluba
Maqluba, meaning "upside-down," is a layered rice and meat dish theatrically flipped from its pot at serving, a Levantine tradition claimed across Syria, Jordan, Palestine, and Lebanon alike. Its exact origins aren't tied to one country; it reflects centuries of shared regional cooking across the eastern Mediterranean.
Ingredients
Scale:· 6 servings
- 3 cups basmati rice, soaked
- 1 kg chicken pieces or lamb
- 2 eggplants, sliced and fried
- 2 potatoes, sliced and fried
- 1 cauliflower, cut into florets and fried
- 1 onion, chopped
- 2 tablespoons baharat spice mix
- 4 cups chicken broth
- 3 tablespoons oil
Instructions
- 1Heat oil in a pot and brown the chicken or lamb with onion and baharat spice.
- 2Add broth, cover, and simmer until the meat is tender, about 30 minutes; reserve the meat and broth separately.
- 3In a large, heavy pot, layer the fried eggplant, potato, and cauliflower slices on the bottom.
- 4Place the cooked meat over the vegetables.
- 5Spread the soaked rice evenly over the meat and vegetables.
- 6Carefully pour the reserved broth over the rice, ensuring it is covered by about 2cm of liquid.
- 7Cover and cook on low heat until the rice is tender, about 25-30 minutes.
- 8Let rest for 10 minutes, then invert the pot onto a large serving platter to unmold before serving.
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