Ingredients:
225 g butter (soft)
225 g sugar
1 egg
1 tsp vanilla
375 g flour
Instructions:
In a bowl, cream the butter and sugar until smooth.
Add the egg and vanilla, and mix well.
Sift in the flour and stir until a soft dough forms.
Roll out the dough between two sheets of baking paper.
Cut into shapes if you like.
Bake at 160 °C for 12 minutes, until lightly golden.
Cool on a rack and enjoy! 🍪
Meat of choice (chicken or lamb) — browned/seared
Eggplant — sliced and roasted or pan-fried
Cauliflower — browned/fried
Tomatoes — sliced
Rice — soaked and rinsed
Water (just enough to cover the rice by a finger’s width)
Spices & Seasoning:
Salt
Mixed spices (e.g., Garam Masala, Baharat, 5-Spice mix)
Broth (optional, for richer flavor)
Prepare All Ingredients Separately:
Brown the meat in a pan.
Slice eggplants and roast or fry them.
Brown the cauliflower in a pan or oven.
Layer the Pot: (bottom to top)
Tomatoes (base layer)
Meat
Eggplants
Cauliflower
Rice (on top)
Add Water:
Pour enough water to cover everything — about a finger’s width above the rice.
Season:
Add salt, mixed spices, and broth or bouillon if desired.
Cook:
Cover and cook gently for about 45 minutes until the rice is done.
Flip & Serve:
Once cooked, let it rest for a few minutes. Then carefully flip the pot upside down onto a serving plate — that’s the Maqluba magic!
Maqluba isn’t just a dish — it’s a festive tradition across the Middle East. Every family has its variation, and flipping the pot at the table often gets a round of applause! In Raed's version, shaped by his Iraqi roots and Brazilian life, you taste a blend of cultures in every layer.
Light, fluffy, and so easy to make — this rhubarb cake is a early summer favorite! Perfect with a cup of tea or coffee, or enjoyed with a dollop of whipped cream on the terrace.
(For one large round baking tin or two smaller ones)
200 g margarine (or butter)
200 g wheat flour
200 g sugar
4 eggs
1 packet vanilla sugar
1 tablespoon baking powder
800 g fresh rhubarb
100 g powdered sugar (for dusting)
In a large mixing bowl, cream together 200 g margarine and 200 g sugar.
Add the 4 eggs one at a time, mixing well after each addition.
Stir in the vanilla sugar.
Gradually add the flour and baking powder, gently mixing until smooth.
Peel and cut 800 g of fresh rhubarb into small pieces (about 1 cm x 1 cm cubes).
Grease a large round baking tin (or two smaller ones) with margarine and dust with flour to prevent sticking.
Pour the batter into the tin and smooth the surface.
Evenly spread the rhubarb pieces over the batter.
Preheat your oven to 180°C (fan) or 200°C (top/bottom heat).
Bake the cake for about 45 minutes, until golden and cooked through.
Let it cool slightly, then sprinkle generously with powdered sugar.
Serve with a nice cup of tea or freshly brewed coffee.
And with all that healthy rhubarb inside — a little whipped cream on top is definitely allowed!
Plum dumplings are delicious. It is a perfect dessert or even a main dish which combines the sweetness of sugared cinnamon dumpling on the outside with a tasty potato dough and the sweet-sour melting plum on the inside.