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Maqluba

Name: Maqluba
Total time: 120 min
Yield: Serves 6
Cuisine: Jordan
Ingredients: 600g Chicken Thigh; 3 gō (Japanese rice cup) Raw rice; 2 Eggplant; 1/2 head Cauliflower; 2 Potato; 2 Tomato; 1 Onion; 1 tsp Cumin powder; 1/2 tsp Turmeric; 1/2 tsp Cinnamon powder; 2 tsp Chicken bouillon; 2 tsp Salt; To taste Oil for frying; 30g Almonds; To taste Plain yogurt

Rice

⏱ 120 min

👥 Serves 6

Difficulty ⭐⭐

Meat, fried vegetables, and rice cooked in layers and flipped at the table — the rice dish whose name means 'upside down.'

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📖 The Story Behind This Dish

Maqluba means 'flipped over' in Arabic, a dish loved throughout the Levant. Meat, fried eggplant or cauliflower, and potatoes are laid in the bottom of the pot, topped with spiced rice and cooked, then turned out onto a big platter at the table. Whether it comes out intact is the moment everyone waits for.

🌆 Where it's eaten: At Friday lunch with the family gathered, a mother flips a big pot onto a platter, and cheers go up as she gently lifts the pot away.

🥕 Ingredients (serves 6)

Chicken Thigh 600g
Raw rice 3 gō (Japanese rice cup)
Eggplant 2
Cauliflower 1/2 head
Potato 2
Tomato 2
Onion 1
Cumin powder 1 tsp
Turmeric 1/2 tsp
Cinnamon powder 1/2 tsp
Chicken bouillon 2 tsp
Salt 2 tsp
Oil for frying To taste
Almonds 30g
Plain yogurt To taste

👩‍🍳 Instructions

Boil the chicken in water with onion and salt to make broth.
Cut the eggplant, cauliflower, and potatoes and deep-fry each separately.
Rinse the rice, soak in water for 30 minutes, and mix with the spices and salt.
Layer sliced tomato, the chicken, and the fried vegetables in the bottom of a pot, then top with the rice.
Pour chicken broth to 2cm above the rice, cover, cook on low for 35 minutes, and let stand 15 minutes.
Place a platter over the pot and flip it in one go; scatter with toasted almonds and serve with yogurt.

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