Maqlouba Recipe

Maqlouba Recipe

Maqlouba, which translates to 'Upside Down' in Arabic, is the national dish of Palestine. This one-pot meal is the perfect comfort food for when you're feeling under the weather—homely, delicious, and packed with nutrients. The dish is traditionally served by flipping the cooking pot upside down directly onto a serving platter and is always accompanied by yogurt and salad.

There are many variations of maqlouba, with families in Palestine adding their own unique twists. You can use meats other than chicken, such as mutton, beef, or lamb. (Be sure to adjust the cooking times accordingly to ensure the meat is tender and moist.) You can also substitute the vegetables in the recipe to suit your taste and preferences. For example, you can use tomatoes or carrots. If you'd prefer a healthier option, you can bake the vegetables and potatoes instead of frying them.

Below is a quick, easy, and straightforward recipe that we hope you enjoy with your family and friends, bringing a piece of Palestine into your home!

Recipe by: Yusuf (@Slicedltd)
Maqlouba Recipe (Serves 2- 4)
Ingredients:
300g Basmati Sella Rice
1 Chicken Stock Cube
1 Tbspn Ground Pimento
6 Green Cardamom Pods
1 Cinnamon Stick
3 Cloves
Salt to taste
2 Chicken Legs, skin on
3 tbspn HLD Extra Virgin Olive Oil
1 Cauliflower
1 Aubergine
1 Large Tomato
Method:
1) On a medium heat, fry the chicken legs until golden brown before adding in 500ml of water and all seasonings. Simmer for 20-25 minutes until the chicken is tender.
2) Remove the chicken and keep the liquid to one side.
3) Cut the aubergine into 2 inch cubes, and the cauliflower into florets. Traditionally it is deep fried, but for a healthier alternative you can coat them lightly in olive oil and air fry until golden.
4) Take a saucepan which is an even size i.e. not too tall or wide, and rub 1 tbspn olive oil at the base. Slice the tomato into thick slices and layer at the bottom of the pan.
5) Wash the rice until it runs clear, and layer the dish with rice and vegetables, ending with an even layer of rice.
6) Use a straw or chopstick placed into the centre of the rice to guide the stock liquid into the pot. Using a chopstick or straw allows the liquid to enter the pan without greatly disturbing the structure of the dish!
7) Cook on a medium low heat with the lid on for 20-30 minutes until all of the water has absorbed into the rice. Uncover the rice for the final 5 minutes to allow the excess water to evaporate, the rice should curl up at the top to indicate it has fully cooked.
8) It is essential once the rice has cooked to allow it to sit for at least 10 minutes, this allows the shape to set nicely. Flip the pot over onto a tray or board, give it a few firm taps to release the rice, and lift the pot slowly to reveal the maqlouba.
9) Place the chicken under the grill to reheat/crisp up the skin, and serve with yoghurt and salad!
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