• Email
  • Pin It
 

Maqluba – Up Side Down (Chicken & Rice)

 

Contributed by:

Maqluba - Up Side Down (Chicken & Rice)
 

 

34 comments | Leave Comment

 
12 Ratings12 Ratings12 Ratings12 Ratings12 Ratings (12 Ratings)
Loading ... Loading ...
 
 
 

Recipe

Maqluba – Up Side Down (Chicken & Rice)

This is a traditional Middle Eastern dish that I read about and had to try. It works great for Friday night and even for leftovers. It does take a bit of work, but is easier than it sounds. I made it with chicken, but it can be made with meat or lamb and would be amazing.

Times

  • Prep Time : 30 min
  • Cook Time : 40 min
  • Ready Time : 1 hour, 10 min

Servings

6

Ingredients

  • 1 small onion, chopped
  • 1 whole chicken in 1/8ths
  • 1 teaspoon paprika
  • 1 teaspoon turmeric
  • 1 teaspoon baharat (spice mix) or curry
  • 1/2 teaspoon salt
  • 1 small eggplant, sliced and salted
  • 1 small head cauliflower, cut into florets
  • 1 1/2 cups rice
  • 3 cups chicken or vegetable broth
  • 2 tablespoons pine nuts, toasted
  • 2 tablespoons chopped cilantro

Directions

Fry the chopped onions until soft and add meat, salt & spices. Fry until meat is browned on both sides.  Meanwhile prepare deep pot and sprinkle with a few tablespoons rice. Move chicken and onions into the pot.

In the pan, fry the eggplant and then the cauliflower.  Put on top of the chicken.  Cover with rest of the rice, then pour broth on top and salt and pepper.  (try to arrange some of the eggplant slices on the sides of the pot).  Cover the pot and cook on low for about 40 minutes.   Allow to cool for about 10 minutes.  Place a large plate on top of the pot and turn it upside down.  Remove pot and sprinkle with toasted pine nuts and cilantro.

 

 

Tags

About Tamar Genger MA, RD

avatar

Tamar lives in New York and is the mother of three amazing children, a Registered Dietitian, professor of Nutrition, and as you can probably guess, a foodie! Tamar loves to travel with her family and visits kosher restaurants wherever she goes. Although she loves the sights, she spends more time talking about the restaurants and food she ate! As a mom and a nutritionist, Tamar tries to balance her passion for healthy cooking with her insatiable desire for chocolate! Find more on Google

 

comments

 

34 Responses to Maqluba – Up Side Down (Chicken & Rice)

  1. Do you cook the rice before you put it in the pot or does it cook in there?

    • No, you can soak it a bit if desired, but it cooks up in the flavorful broth.

  2. avatar says: karynb

    i make this slightly differently–instead of turmeric and baharat i use cinnamon between each of the layers.i use boneless chicken thighs(pargiyot in hebrew) and i also add a layer of carrots.no cilantro or pine nuts.it is fabulous in the slow cooker for shabbat–the house smells wonderful.great recipe when it is cold outside—and usually i don’t make anythingelse with it—it’s a one pot meal.definately a family favorite in our house.

    • avatar says: tbstone1

      as i didn’t have cauliflower available, i took Karynb’s advice and used carrots, and used her spice combination instead. it was heavenly!

  3. avatar says: rmlazan

    You don’t say when to add the seasonings. I assumed they were mixed into the broth before pouring over the rice.

  4. It doesn’t really matter, you can add it when cooking the chicken or at the end with the broth.

  5. Sorry, I must correct your term “Palestinian” recipe. It would have been more suitable to call it an Arab recipe. There is no Palestine or Palestinians and their cuisine stems from the Arab country which they originated from. Please correct it. I dont like to mix politics with food, but calling it a Palestinian recipe does politicize this.

    • avatar says: Yael

      I agree.

    • I understand this is a topic that is fraught with politics and emotion. You may be interested to know that my Grandfather grew up in Palestine (when under British occupation — you can check his passport) and participated in its liberation to become the State of Israel. I have updated the intro to Middle Eastern to avoid any potential misinterpretation.

      • avatar says: ann

        Oh come on…. Your grandfather was a Palestinian because there was no State of Israel.. Today there is NO Palestine, and those who think there is and call themselves Palestinians are anti-Jewish and anti Zionists. Let’s get to the bottom of this and just apologize. This is a Middle Eastern/Arab
        recipe

        • Oh stop being mean. She didn’t intend any harm or support for Gaza or the West Bank, et al. Simply put, her grandfather was in Israel before 1948, when it was still called Palestine by the world. A nice pre-1948 recipe it is, and with a touch of early Israeli history. It is so unkind to say she is being anti-Jewish or anti-Zionist just because her head was in a different place when she posted the recipe. And we don’t even know if it’s an “Arab” recipe anyway, because there were ALWAYS Jews in the Land anyway… so CHILL! Arab, Jews… the Land belongs to G-d, and He decided. Let’s live up to that honor. Rosh Hashanah is just around the corner. Thanks for a great recipe. I’ll try it and remember the early pioneers of Israel.

          • Thank you Tamar, for changing it. My father in law was also born in pre-1948 Israel and also had a British passport. However, since names are important, referring to pre-1948 Israel as Palestine gives credence to those who claim Israel as their own. I did not mean disrespect, but it is important to dispel this myth. Again, thanks for changing the name. It looks delicious.

        • avatar says: Sawsan

          Okay, wow. Saying that there is no Palestine is like saying that I don’t even exist. Like, I’m just a figment of a historic imagination, and that the territories that my family live on is all imaginary. I could care less about what religion you are or your beliefs but to say that my Palestinian passport that I have issued is a fake then I’m pretty offended and like my money back to have an Israeli passport, oh wait I can’t because I don’t live in Israel and can never go there.

          One more thing, there are a dozen recipes on the internet with country names before the title, Egyptian food, Lebanese this and Syrian that but you’re not saying that those are a political problem.

          To the author of this blog, I’m sorry to post this here, I came for the food but seeing this made my blood boiland couldn’t leave without commenting to this ignorant person.I’m in the middle of cooking it and so far it’s great!

      • avatar says: Mona

        gday Tamer, I have a neighbour who was born in Palestine in the 1930s – it is clearly written on your birth certificate. Although there are some who like to deny the existance of Palestine, it is a state recognised by the UN and many countries around the world. Don’t let the denialists intimidate you and please acknowledge that this is a traditional Palestinian dish. Thanks for your recipe

        • avatar says: robyn

          had to jump in as well. i am a jewish person living in Jordan, and all politics aside i must remind everyone that the TERRITORY (ie the land) has been called palestine since the 12th century BC, regardless of the ethnic background or religion of the people inhabiting it (which, for the record, has always been mixed). political titles come and go, but don’t let your ire get in the way of historical reality. the land has held many names, one of the most ancient of which is palestine, and this recipe originates from that land.

          • Hi Robyn, thanks so much for commenting, you may be our first person from Jordan and we are so happy to have you on the site. We welcome your contributions.

            • avatar says: Robyn

              thanks Tamar. maqlouba is a kind of unofficial national dish of Jordan, since most Jordanians have roots in Palestine, so i’ve had the good fortune of sampling many versions. eggplant and/or cauliflower is definitely the norm, but i’ve also had it with potatoes, if anyone wants to give that a try.

    • avatar says: Marilyn

      There are Palestinians. The recipe appear on a PBS food show last year and it was called a Palestinian dish. Take it easy Cynthia. Why not delve into the cooking and the recipe.

    • Thanks to those who posted that Palestine is real and Palestinians have and do exist. It just so happens we’re in Jordan this week and had lunch today at the home of a lovely Palestinian family in the Jubal Al Hussein refugee area with a number of other Palestinians. They served this wonderful dish which caused me to Google it so I could bookmark it and make it when I return home to the US. I’m tired of the bullying we face in the US when we support and acknowledge ALL peoples’ heritage and am glad to go home with the experience of the great interactions we are having here and to making this dish. Thanks for the recipe!

  6. How much fat does this dish have?

  7. avatar says: Cara

    Well this looks really great and I am going to try it really soon! If I can still move after two nights of cooking and standing in the kitchen (I’m 29 weeks pregnant) I’ll try it for next Friday night Shabbos dinner while my mom is visiting. And I’m definitely going to stick some sliced carrots in there too. Thanks!

  8. avatar says: Dolores

    looks good enough to eat

  9. avatar says: edahgal

    I agree with Cynthia 100%. She is entirely correct and we all would appreciate your making this correction. That said, I did make this with chicken for Friday night and it was a delicious Arab dish.

  10. I love hearing about everything from recipes and newletters Please send me everything you can.

  11. This is a traditional Middle Eastern dish This is correct. It is NOT a
    Palestinian dish!!!!

  12. avatar says: Ailuy

    Hi, you’ve mentioned that this dish can be made with different meats, how would I make this with ground lamb?

    Thank you

    • I think you have to use full pieces, like cubes or on the bone lamb or beef, not sure how it would work with ground meat. Only thing is maybe to try and make them into patties first.

  13. Hi firstly amazing dish and simple instructions. Secondly for those who have a problem with calling this dish a ‘Arab dish’ not a Palestinian…. Tell me, did u invent this dish? No…. So keep your comments n pride to yourselves in future. This is a recipe based on food not a nuclear weapon for god sake!

  14. avatar says: lrl5mg;l

    THIS IS A PALESTINIAN RECIPIE ASK ANY 300 MILLION ARABS IN THE MID EAST THEY WILL TELL YOU IT IS. IM NOT PALESTINAIN BUT ITS VERY PALESTINIAN!!! MY GOD DONT PUT IT ON YOUR KOSHER WEBSITE PLZ IF YOU DONT LIKE IT I KNOW A PALESTINAIN OLD WOMAN WHO IS 97YRS OLD MEANWHILE ISRAEL IS 67YRS OLD ,YOU MAKE PEOPLE PRO PALESTINIAN DENYING THEIR RIGHTS AND TO BE WHO THEY WANT TO BE AND STEAL THEIR LANDS,RECIPIES AND THEN DENY THEM GEEZ NO WONDER EVERYONE IS BECOMING ANTI ISREAL,AND DONT USE THAT ANTISEMETIC CARD ON ME BECAUSE THATS WHAT BRINGS HATRED TOWARDS WORLD JEWRY AROUND THE GLOBE WHEN SOMEONE STATES A FACT YOU GUYS CALL US ANTISEMETIC JUST TO SHUT US UP PLEASE OPEN YOUR EYES AND HEARTS :( GOD BLESS AMERICA AND THE PEOPLE OF THE WORLD!

  15. avatar says: Marilyn

    Do you “fry” the onions in how much oil? What oil to use? Grapeseed, peanut, olive, canola oil?? Some burn better at high temperatures. What’s traditionally used in Middle Eastern cooking.

    • yeah you should use oil, not sure what is authentic, but olive or grapeseed both sound like they might be and would work.

  16. avatar says: Motasem

    This is Palestinian traditional food .

Leave a Reply

Log in or Join For Free or leave a reply as a guest
Login



Your email address will not be published. Required fields are marked *

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

  Notify me of follow-up comments by email

Posted in