By Team FoodeMag: Maqlouba is a traditional one-pot Palestinian dish, also popular in Jordan where meat, rice and fried vegetables are cooked in a stock in a pot and then flipped upside down while serving. It is served with plain yogurt or a simple Arabic salad. The word ‘Maqlouba’ translates into ‘upside down’! Our Jordan trip as part of FoodeMag’s #DestinationDiaries was curated by Samantha Wood, the food blogger extraordinaire and founder of the restaurant review website www.foodiva.net and Mövenpick Resort & Spa Dead Sea & Mövenpick Resort Petra. Do read more on our trip here.
- 1 onion, chopped into quarters
- ½ kg eggplants
- ½ kg cauliflower, cut into small florets
- 2 whole chicken cut into 4 pieces
- 1 ½ kg short rice
- 4 cloves garlic
- 10 gms turmeric powder
- 10 gms coriander
- 1 tsp of mixed spices
- 2 bay leaves
- salt & pepper to taste
- 150 gms sliced almonds
- 50 gms pine seeds
- Peel and cut up the eggplant into slices.
- Soak 2 cups of rice in warm water with two pinches of salt and two teaspoons turmeric powder. Leave for 30 minutes.
- Fry the cauliflower florets and eggplant slices until brown. In the same pan, heat the almond pieces and pine nuts until they are fried. Set aside for later.
- Place chicken into a large pot and cover with water. Add the onion quarters, mixed spices and cook until the meat is done. This should take approximately 30 minutes.
- Remove the meat and season with salt, saving the broth for later.
- In a large pot, layer the chicken first, then the cauliflower florets and eggplant, and finally arrange the rice.
- Add some salt and additional turmeric powder to the chicken stock, and then pour it on top of the stack that has just been built (1 centimetre above the level of rice).
- Cook the saucepan on high heat until it boils, and then lower the heat.
- When the water has evaporated and the rice is cooked fully, take the pot off the heat and leave to cool.
- Flip the pot onto a serving plate slowly and carefully remove the pot.
- Garnish with the fried nuts and coriander. Serve yoghurt on the side.
[Images by Ishita B Saha. Recipe provided by Mövenpick Hotels Jordan and we have tried and tested it at the FoodeMag kitchen, the video is an evidence!]
More recipes from our Jordan trip ~