Maqluba

Name: Maqluba
Yield: 7
Cuisine: Palestine
Ingredients: Rice, soaked for 30 minutes — 550 g (1.2 lb); Lamb or chicken, cut into pieces — 800 g (1.75 lb); Eggplant, sliced — 1; Potatoes, sliced — 2; Cauliflower, cut into florets — 1; Onion, sliced — 1; Ground cumin — 2 tsp; Cinnamon — 1 tsp; Allspice — 1 tsp; Oil, plus extra for frying — 120 ml (4 fl oz); Water or stock — 960 ml (32 fl oz); Salt and pepper — to taste; Toasted almonds and pine nuts, to garnish — 1/4 cup

The Quirky Foodster Team

★ ★ ★ ★ ★ (0)

Servings

Ingredients

Rice, soaked for 30 minutes — 550 g (1.2 lb)
Lamb or chicken, cut into pieces — 800 g (1.75 lb)
Eggplant, sliced — 1
Potatoes, sliced — 2
Cauliflower, cut into florets — 1
Onion, sliced — 1
Ground cumin — 2 tsp
Cinnamon — 1 tsp
Allspice — 1 tsp
Oil, plus extra for frying — 120 ml (4 fl oz)
Water or stock — 960 ml (32 fl oz)
Salt and pepper — to taste
Toasted almonds and pine nuts, to garnish — 1/4 cup

Method

Fry the eggplant, potato and cauliflower slices separately in oil until golden; drain on paper towels.
In the large pot, brown the meat with the onion, cumin, cinnamon, allspice, salt and pepper.
Add the water or stock and simmer for 30–40 minutes until the meat is tender; remove the meat, reserving the broth.
Layer the fried vegetables in the bottom of the pot, followed by the cooked meat, then the soaked, drained rice on top.
Pour over enough of the reserved broth to just cover the rice.
Cover tightly and cook over low heat for 25–30 minutes until the rice is tender.
Let rest for 10 minutes off the heat, then carefully invert the pot onto a large serving platter.
Garnish with toasted almonds and pine nuts before serving.

Introduction: A dramatic layered dish of rice, meat and fried vegetables, cooked together then flipped upside down onto a platter, a beloved Palestinian family centrepiece.

Cultural Background: Maqluba, meaning 'upside down', is a cherished Palestinian dish prepared for family gatherings, the theatrical moment of flipping the pot onto a serving platter a much-anticipated part of the meal.

Tips: Let the pot rest before flipping, as this helps everything hold together for a clean release. Layer carefully and evenly, as the layers become the visible presentation once flipped.

Variations: Use different vegetable combinations, as maqluba varies by family and region. Serve with a side of yoghurt and a simple salad.

Storage: Refrigerate in an airtight container for up to 3 days.

Reheating: Reheat gently in a covered pan over low heat with a splash of water, or in a microwave, until hot throughout.

FAQs:

Q: What does 'maqluba' mean?

A: 'Upside down' in Arabic, referring to the dramatic moment the finished pot is inverted onto a serving platter.

Q: Can maqluba be made with different vegetables?

A: Yes, the exact combination varies by family and region, though eggplant, potato and cauliflower are especially common.