Business trips are about more than just work; they’re also about networking and experiencing different cultures. One culture renowned for its hospitality, including lavish feasts, is the Middle Eastern culture.
When on business trips in the Middle East, one of the first gestures from business associates often involves inviting you over for dinner. There’s nothing quite authentic as sitting around a family table, savouring traditional home-made Middle Eastern cuisine.
What is Maqluba?
One unforgettable experience I had on a bleisure trip was enjoying a Palestinian dish called maqluba. It was so incredible that I couldn’t leave without getting the recipe and method from our host’s wife. This dish isn’t overly complex but requires time, patience and precision. I firmly believe in sharing great discoveries, especially food that brings people together and evokes a sense of home and warmth. There is so much more to life than work.
While this dish is already satisfying and flavourful on its own, it’s commonly served with yogurt and roasted pine nuts on top, elevating its taste to a new level. Other side dishes that pair well with makloubeh include stuffed vine leaves, kibbeh, and pita bread with dips like hummus and tahini.
How to make Maqluba
Maqluba, also spelled as “maqlouba”, “maqlooba” or “maklouba,” is a traditional Middle Eastern dish that is popular in many countries including Palestine, Jordan, Syria, and Lebanon. The name “maqluba” translates to “upside-down” in Arabic, which is fitting because the dish is typically served by flipping it upside-down onto a serving platter after it’s cooked.
This maqluba palestinian dish typically consists of layers of rice, vegetables (such as eggplant, potatoes, and tomatoes), and meat (such as chicken, lamb, or beef), all seasoned with a blend of spices like cinnamon, allspice, and cumin. The ingredients in the chicken maqluba recipe are layered in a pot, then cooked together until the rice is tender and the flavours have melded. When it’s done, the pot is inverted onto a large serving platter, revealing the beautiful layers.
Maqluba chicken is often served as a main course for family gatherings and special occasions, and it’s known for its comforting and aromatic flavours.
While maqlooba can be made with various meats, I prefer using chicken as it doesn’t overpower those wonderful aromas and flavours.
You need to give this a try—you’ll thank me later!
Chicken Maqluba Recipe
Time Needed: 3 hours
Ingredients for Maqluba
Maqluba Spices
1.5 teaspoon (tsp) of ground turmeric
1 tsp of ground ginger
1 tsp of ground cinnamon
1 tsp of ground allspice
1 tsp of ground cumin
1 tsp of ground coriander
½ tsp of ground cloves
½ tsp of black pepper
1 medium sized onion
Light Olive Oil
6 Chicken thighs + 8 drumsticks (skin & bone on)
2.5 tsp of salt
3 to 4 bay leaves
1 full cauliflower
2 large carrots
2 large potatoes
2 eggplants
2 chopped tomatoes
1.5 litres chicken stock
450 gr of long grain rice
For serving: yogurt and pine nuts
Method for Chicken Maqluba
- Mix all the ground spices (except the salt) in a bowl and set aside.
- Prepare the chicken broth. Roughly chop the onion, heat two tablespoons of olive oil in a large saucepan and fry the onion on medium heat for about 5 minutes. Add the chicken to the saucepan and fry evenly on each side for about 5 minutes.
- When the chicken has some colour, pour about 1.5 litre of stock in the pan, ensuring the chicken is completely covered.
- Throw in 3 to 4 bay leaves, 1 heaped teaspoon of salt & 1 heaped tablespoon of the spice mix.
- Bring to boil then cover with the lid and let it simmer on medium heat for 45 minutes.
- While the chicken is cooking, get the rice & vegetables ready. (This is perfect timing. By the time the chicken is done the veggies can be cut and fried)
- Thoroughly rinse the rice under running water to remove the starch. Add two tablespoons of the mixed spices and toss it through the rice. Leave it aside.
- Peel the carrots and the potatoes and cut into slices of about 1cm. Cut the eggplant into slices. Chop the cauliflower into big chunks. (Ensure the cauliflower is completely dry as it will spit in the frying pan)
- In a frying pan, heat a generous quantity of light olive oil – about 0.5cm to 1cm deep. Fry all the vegetables in small batches until golden brown on each side. Use paper towel to soak up the oil.
- Once your chicken is cooked, take the pieces out of the broth and put aside. Pour the broth through a sieve into a separate bowl so you keep only the liquid, which you’ll use to cook the maqluba.
Assembling the Maqluba Chicken
You can now assemble the maqluba chicken. In the same saucepan used to make the broth, lay down in the following order:
– Potatoes
– Carrots
– Eggplant
– Cauliflower
– Chopped Tomatoes
– Sprinkle a third of your rice over the vegetables
– Add the chicken
– Spread the rest of the rice over the chicken
– Sprinkle the rest of the spice mix over the rice
– Add 1.5 heaped teaspoon of salt.
– Now pour the broth in the pan until it reaches the same level as the rice or 0.5 cm above it – I do the whole 1.5 litres and it is perfect.
– Place a small plate on the rice – this will keep it all in place as it cooks. Don’t mix the ingredients. Bring to boil (IT TAKES ABT 20 minutes to start boiling again), THEN cover and let it simmer on medium – low heat for about 30 minutes or until there is little or no liquid left.
– Keep an eye on it to make sure it doesn’t burn. Once there is no liquid left, take it off the heat and leave to rest for 10/15 minutes with the lid on.
– At this point quickly roast your pine nuts in a small pan
Flip The Dish Upside Down
The final step of the chicken maqluba is to flip the dish upside down. Open the pot and remove the small plate. Put a big serving tray / plate over the pot, hold it tight and flip it over so the maqluba transfers to the tray or plate.
Leave the upside down chicken for 5 minutes before taking the pot off. Your maqluba national dish is ready!
Serve with Yogurt and roasted pine nuts!
I’ve prepared this maqluba Palestinian dish five times now, each time for a different audience. Without fail, my guests are left awestruck by the experience and eagerly licking their fingers from the incredible flavors of the dish. They also offer backhanded compliments, but in a friendly way. It’s like, “Wow, I can’t believe someone with minimal kitchen experience made something so delicious!”
It’s a simple dish to make, but just ensure you have about 3 hours up your sleeve and follow the recipe and method precisely.
You’re welcome 😊
