About
"Food and love are the only two things that can penetrate a human heart." - Mahmoud Darwish
Palestinian Maqluba, also spelled "makloubeh" or "maqloubeh, is a flavorful and visually striking dish that showcases the rich culinary heritage of Palestine. With its layers of rice, meat, and vegetables, seasoned with aromatic spices, Maqluba is a symbol of Palestinian hospitality and tradition. Whether prepared for a special occasion or as a comforting family meal, Maqluba continues to be a beloved and iconic dish in Palestinian cuisine.
The origins of Maqluba are believed to trace back centuries, with roots in Palestinian and Levantine cuisine. The dish has been passed down through generations, and its popularity has spread throughout the Middle East. Maqluba holds a special place in Palestinian culinary traditions, often prepared for festive occasions, family gatherings, and celebrations.
Serving & Tradition
Tang Yuan is typically eaten hot, either in a sweet ginger broth or plain with a drizzle of honey. Families gather to eat them while praying for happiness, family unity, and a prosperous year ahead. The roundness of Tang Yuan reflects the full moon, symbolizing harmony and reunion.
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Maqluba From Palestine
Palestinian Maqluba, also spelled "makloubeh" or "maqloubeh, is a flavorful and visually striking dish that showcases the rich culinary heritage of Palestine.
Prep time
1 hour
Cook time
1.5 hour
Serves
6
INGREDIENTS
For the Meat Layer:
1 pound (450g) lamb or chicken, cut into pieces
2 tablespoons olive oil
1 onion, chopped
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1 teaspoon cumin
1 teaspoon tumeric
1 teaspoon paprika
1/2 teaspoon black pepper
Salt and pepper to taste
For the Rice Layer:
2 cups long-grain rice
4 cups chicken or vegetable broth
1 teaspoon ground turmeric (for coloring, optional)
Salt to taste
For the Vegetable Layer:
1 large eggplant (aubergine), sliced into rounds
1 head of cauliflower, separated into florets
1-2 carrots, cut into pieces
2 potatoes, cut into piece
2-3 cloves garlic, minced
Vegetable oil for frying
For Garnish:
Toasted pine nuts or almonds
Fresh parsley or cilantro, chopped
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Instructions
A true celebration dish, the maqluba takes rice and chicken to the next level.
Click here for video recipe and story on Instagram
Prepare the Meat Layer:
In a large pot, heat the vegetable oil over medium-high heat.
Add the chopped onion and sauté until it becomes translucent.
Add the meat pieces and brown them on all sides.
Season add all your spices.
Add enough water to cover the meat and bring to a boil.
Reduce the heat, cover, and simmer until the meat is tender and cooked through, adding more water if needed. Once done, remove the meat from the pot and set it aside.
Prepare the Rice Layer:
Rinse the rice under cold water until the water runs clear.
In the same pot you used for the meat, add the rinsed rice, chicken or vegetable broth, ground turmeric (if using), and salt.
Bring to a boil, then reduce the heat, cover, and simmer for about 5-10 minutes, or until the rice is partially cooked. It should still have a signficant slight bite to it.
Remove the pot from the heat and set it aside.
Prepare the Vegetable Layer:
In a separate pan, heat vegetable oil over medium-high heat.
Fry the eggplant slices and cauliflower florets until they become golden brown and tender. Drain them on paper towels to remove excess oil.
Assemble and Cook the Maqluba:
In a large, deep pot or a specialized Maqluba pot, start assembling the layers. Begin with a layer of fried eggplant slices, followed by a layer of cauliflower florets, and carrots and potatoes. Sprinkle minced garlic over everything.
Next, the meat over all the vegetables with the half broth included.
Place the rice over everything.
Repeat the layers if desired, finishing with a layer of rice.
Cooking the Maqluba:
Cover the pot with a tight-fitting lid or a clean kitchen towel, and place it over low heat. Cook for about 20-30 minutes or until the rice is fully cooked and the flavors meld together.
To check for doneness, insert a fork into the Maqluba, and it should come out clean when the rice is cooked.
Serving the Maqluba:
Carefully flip the Maqluba onto a large serving platter, so the meat and vegetables are on top.
Garnish with toasted pine nuts or almonds and chopped fresh parsley or cilantro.
Serve hot, with yogurt or tahini sauce on the side if desired.
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