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Maqluba recipe
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Maqluba (or Makloubeh)

The most flavorful maqluba you'll ever try!
Prep Time25 minutes
Cook Time1 hour
Total Time2 hours
Course: Main Course
Cuisine: Palestinian
Keyword: Arab Dishes, Food, Makloubeh, Maqluba, Palestinian
Servings: 7
Author: Yours Truly, Maria

Ingredients

For Frying:

  • 2-3 potatoes
  • 3 cups canola oil
  • 1 eggplant
  • 1 cauliflower

For the Chicken and Maqluba Pot:

  • 1/2 tablespoon olive oil
  • 3 cups Basmati or preffered rice
  • 1 whole onion
  • 5 cloves crushed garlic
  • 5-7- pieces of chicken breast or chicken of choice)
  • 3 cloves
  • 4 cardomon pods
  • 1 bay leaf
  • 1/2 a tablespoon of turmeric
  • 2-3 tablespoons of salt to taste
  • 1 tsp black pepper
  • 2 tablespoons all spice
  • 1 tablespoon garlic powder
  • 1/2 tablespoon cumin
  • 1/2 cup of carrots
  • 1 can chickpeas

For Garnish:

  • Handful chopped parsley
  • 2 tablespoons pine nuts
  • 2 tablespoons crushed almonds

Instructions

Part 1: The Frying

  • In a frying pot or pan (preferably nonstick), heat canola oil on medium high heat as you prep the other ingredients for frying.
  • Peel your potatoes, rinse, pat dry with a paper towel, and fry until golden brown. Remove and place on a plate with a paper towel to drain.
  • While the potatoes are frying, prep the eggplant for frying by washing it and cutting it horizontally in half inch thick circles. Place onto paper towels and salt generously to release moisture. Fry until very brown (nearly burnt) for that rich flavor it will add to the rice.
  • Next prep the cauliflower by removing green leaves and cutting off bottom stem. Separate into medium sized stalks and make sure completely dry before frying. Fry until golden brown and drain onto plate.

Part 2: Sear the chicken and create broth

  • Clean and cut chicken as preferred.
  • Add olive oil to a large pot (This pot will be used to add in all of your ingredients including rice and vegetables, so make sure its big enough). Sear each side of the chicken until slightly browned, add and saute a chopped onion, garlic, and all spices listed above.
  • Add in cardamom pods, cloves, bay leaf, all the fried vegetables, carrots, chickpeas, and add in enough water to cover all the ingredients.
  • Allow water to boil for 5-10 minutes.
  • Familiy Secret tip: The longer the boil the better. The tricl to gettin g the rice to have that rich brown color and flavor is to let the fried eggplant boil and release that brown color into the broth. So when the broth appears brown, thats when you're ready to add in the rice.

Part 3: The Rice and Serving

  • Wash your rice and add to the boiling pot. Bring back to a boil, then lower the heat and cover with a lid to summer for 15-20 minutes.
  • Airfry or regular fry your pine nuts and almonds until they get golden brown (2 minutes max).
  • When the timer is up for the rice, here comes the big flip!
  • Prep the pan sheet you'll be flipping your maqluba onto. Remove the lid of the pot, add the circle sheet on top.
  • Wearing two oven mitts, place one hand on the bottom of the pot, and one hand on the bottom of the sheet, and carefully but swiftly flip.
  • Place onto a flat surface and pat pat the bottom of the put to make sure all the rice comes down. Then cafefully shimmy the pot off, showcasing your beautiful work of art.
  • garnish with your chopped parsley, almonds, pine nuts, and enjoy :)

Notes

Optional:
You can add an assortment of vegetables to your maqluba such as tomatoes, garlic, onions