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.
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)
Preparation Steps
-
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!
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.
