Maqluba, meaning "upside-down" in Arabic, is a traditional Palestinian dish known for its impressive presentation and rich flavors. This hearty meal features layers of rice, meat, and vegetables, all cooked together and then flipped onto a serving platter to reveal a beautifully layered and aromatic dish. Maqluba is a favorite at family gatherings and special occasions, celebrated for its delicious taste and visual appeal.

Maqluba has been a staple in Palestinian cuisine for centuries, with its origins deeply rooted in the Levant region. Historically, Maqluba was a dish served during celebrations and communal meals, symbolizing unity and hospitality. Over time, it has evolved with variations across different households, but the essence of the dish remains the same – a harmonious blend of meat, vegetables, and rice cooked together in a single pot.

We have no views or opinions on the ongoing conflict. Our mission is to bring you good food and travel experiences. We have no political views and are dedicated to sharing the joy of culinary traditions from around the world.

• 1 lb (450g) bone-in chicken pieces or lamb
• 1 large onion, quartered
• 2-3 bay leaves
• 1 cinnamon stick
• 5-6 whole black peppercorns
• Salt, to taste
• Water (enough to cover the meat)

• 2 cups basmati rice
• 2 large eggplants, sliced into rounds
• 2 large potatoes, sliced into rounds
• 2 medium carrots, sliced into rounds
• 1 large tomato, sliced into rounds
• 1 onion, thinly sliced
• 1/4 cup vegetable oil (for frying)
• 1/4 cup olive oil
• Salt and black pepper, to taste
• 1 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cumin

• Fresh parsley, chopped
• Toasted pine nuts or slivered almonds

• In a large pot, add the chicken or lamb, quartered onion, bay leaves, cinnamon stick, black peppercorns, and salt.
• Cover with water and bring to a boil. Skim off any foam that forms on the surface.
• Reduce heat and simmer until the meat is cooked through and tender, about 45 minutes to 1 hour.
• Remove the meat from the broth and set aside. Strain and reserve the broth.

• Rinse the rice under cold water until the water runs clear. Soak the rice in water for about 20-30 minutes, then drain.
• In a large frying pan, heat vegetable oil over medium heat. Fry the eggplant slices until golden brown. Remove and drain on paper towels.
• Fry the potato slices in the same oil until golden brown. Remove and drain on paper towels.
• Fry the carrot slices until tender and slightly browned. Remove and drain on paper towels.

• In a large heavy-bottomed pot, heat olive oil over medium heat. Add the thinly sliced onion and sauté until golden brown.
• Layer the cooked meat over the onions at the bottom of the pot.
• Arrange the fried vegetables (eggplant, potatoes, carrots) and the raw tomato slices on top of the meat.
• Spread the drained rice evenly over the vegetable layer.
• Season with ground allspice, ground cinnamon, ground turmeric, ground cumin, salt, and black pepper.
• Pour the reserved meat broth over the rice mixture, ensuring the broth covers the rice by about 1 inch. If needed, add water to achieve this.
• Bring to a boil, then reduce the heat to low. Cover the pot and simmer for about 30-40 minutes, or until the rice is fully cooked and the liquid is absorbed.

• Once cooked, let the Maqluba rest for about 10 minutes before flipping.
• Place a large serving platter over the pot. Carefully and swiftly flip the pot over to invert the Maqluba onto the platter.
• Gently lift the pot to reveal the beautifully layered dish.
• Garnish with chopped parsley and toasted pine nuts or slivered almonds.
• Serve warm and enjoy your delicious Maqluba!