Maqluba – The Famous Middle Eastern Upside-Down Pot

A classic dish from the Levant, Maqluba means “upside-down” in Arabic — a hearty, layered meal of rice, vegetables, and meat that’s flipped after cooking for a show-stopping presentation.

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Ingredients

• 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)

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Preparation Steps

1. 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.

2. Layer the Pot: (bottom to top)

   1. Tomatoes (base layer)

   2. Meat

   3. Eggplants

   4. Cauliflower

   5. Rice (on top)

3. Add Water:
   Pour enough water to cover everything — about a finger’s width above the rice.

4. Season:
   Add salt, mixed spices, and broth or bouillon if desired.

5. Cook:
   Cover and cook gently for about 45 minutes until the rice is done.

6. 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!

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Did You Know?

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.

Rhubarb Cake – Polish Style (Ciasto z Rabarbarem)

Rhubarb Cake – Polish Style (Ciasto z Rabarbarem)

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.

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Ingredients

(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)

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Preparation

1. Prepare the Batter

• 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.

2. Prepare the Rhubarb

• Peel and cut 800 g of fresh rhubarb into small pieces (about 1 cm x 1 cm cubes).

3. Prepare the Baking Tin

• 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.

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Baking

• 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.

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Serving Suggestion

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!