Authentic Middle Eastern Makloubeh Recipe

Ingredients

  • 2 cups of Basmati rice
  • 1 large eggplant
  • 1 large cauliflower
  • 1 pound of boneless, skinless chicken thighs
  • 2 large onions
  • 4 cloves of garlic
  • 1 teaspoon of turmeric
  • 2 teaspoons of allspice
  • 1 teaspoon of ground cumin
  • 1/2 teaspoon of ground cinnamon
  • 1/2 teaspoon of ground black pepper
  • 3 tablespoons of olive oil
  • 4 cups of chicken broth
  • 1 bunch of fresh parsley
  • Salt to taste

Steps and instructions

  1. Wash the Basmati rice under running cold water until the water becomes clear, then soak the rice in cold water for 30 minutes.
  2. Slice the eggplant and cauliflower into thick pieces, then salt them and let them drain for 30 minutes.
  3. In a large pot, heat the olive oil over medium heat. Add the chicken thighs to the pot, season them with salt and half of the turmeric, allspice, cumin, cinnamon, and black pepper. Cook until the chicken is browned on all sides, then remove the chicken from the pot and set it aside.
  4. In the same pot, add the sliced onions and garlic, cook until they become golden brown.
  5. Add the remaining spices to the pot and mix them well with the onions and garlic.
  6. Add the drained eggplant and cauliflower to the pot, cook until they become golden brown, then remove them from the pot and set them aside.
  7. In the same pot, add the chicken broth and bring it to a boil.
  8. Drain the soaked rice and add it to the boiling broth, then lower the heat, cover the pot, and let it simmer until the rice absorbs all the broth.
  9. Arrange the cooked chicken, eggplant, and cauliflower on top of the cooked rice in the pot, cover the pot again, and let it cook on low heat for 15 minutes.
  10. Turn off the heat and let the pot sit covered for 10 minutes, then uncover the pot and sprinkle the fresh parsley on top.
  11. To serve, invert the pot onto a large serving plate, the Makloubeh should come out as a layered cake.

Tools for making

  • Large pot - A pot large enough to cook all the ingredients together.
  • Knife - A sharp knife for slicing and dicing the vegetables and chicken.
  • Cutting board - A cutting board to safely chop and prepare the ingredients.
  • Colander - A colander to drain the soaked rice.
  • Measuring cups - Measuring cups for accurately measuring the rice and chicken broth.
  • Wooden spoon - A wooden spoon for stirring and mixing the ingredients.
  • Serving plate - A large serving plate to invert the pot and present the Makloubeh.

Recipe variations

  • Vegetarian Variation: Replace the chicken thighs with a combination of vegetables like carrots, zucchini, and bell peppers. You can also add chickpeas for extra protein.
  • Lamb Variation: Substitute the chicken thighs with boneless lamb cubes for a rich and flavorful twist.
  • Seafood Variation: Use a combination of shrimp, fish fillets, and calamari instead of chicken for a seafood Makloubeh.
  • Spiced Crust Variation: Sprinkle some mixed spices like paprika, sumac, or za'atar on top of the Makloubeh after inverting it onto the serving plate for an extra burst of flavor.
  • Quinoa Variation: Replace the Basmati rice with quinoa for a healthier and gluten-free option.
  • Gluten-Free Variation: Use gluten-free flour to coat the eggplant and cauliflower slices instead of regular flour.
  • Vegan Variation: Omit the meat and use vegetable broth instead of chicken broth. You can also add tofu or tempeh for a protein source.
  • Nutty Variation: Add a handful of toasted pine nuts, almonds, or cashews to the layers of Makloubeh for a delightful crunch.
  • Herb-infused Variation: Incorporate fresh herbs like mint, dill, or coriander into the layers of Makloubeh for a fragrant and aromatic twist.

Recipe overview

Makloubeh, which translates to "upside-down" in Arabic, is a Middle Eastern one-pot dish filled with aromatic spices, tender chicken, and wholesome vegetables. Renowned for its layers of flavor and visually impressive presentation, this recipe is a tried-and-true favorite. The top layer is typically a mound of fluffy basmati rice infused with turmeric, allspice, cumin, and cinnamon, followed by succulent pieces of chicken, and a rich assortment of sautéed eggplant and cauliflower. Once cooked, the dish is flipped upside down onto a plate, revealing a beautiful and colorful layering of ingredients. This recipe requires some prep work, but the result is a memorable feast sure to win over your dinner guests. Let’s dive into the details of how to make this exotic, comforting dish.

Common questions

  1. Can I use a different type of rice?
    Yes, you can use another type of long-grain rice if you don't have Basmati rice available. However, keep in mind that the texture and flavor may be slightly different.
  2. Can I use other vegetables?
    Absolutely! While eggplant and cauliflower are traditional choices for Makloubeh, you can experiment with other vegetables such as potatoes, carrots, or bell peppers to suit your taste.
  3. Can I use bone-in chicken instead of boneless?
    Yes, you can use bone-in chicken thighs if you prefer. Just adjust the cooking time accordingly as bone-in chicken may require a bit more time to cook through.
  4. Can I make Makloubeh vegetarian?
    Definitely! You can omit the chicken and use vegetable broth instead of chicken broth to make a delicious vegetarian version of Makloubeh.
  5. Can I prepare the ingredients in advance?
    Yes, you can prepare the ingredients in advance by slicing the vegetables and marinating the chicken. This can help save time when you're ready to cook the dish.
  6. Can I freeze the leftovers?
    Certainly! Makloubeh can be frozen in an airtight container for up to 3 months. Just make sure to thaw and reheat it properly before serving.

Serving dishes and utensils

Origin stories

Makloubeh, an Arabic word that literally translates to "upside-down," is a traditional dish from the Levant, most notably Palestine, but also enjoyed in Jordan, Syria, and Lebanon. Its unique name derives from the way it's served - by flipping the pot upside-down onto a plate, revealing an aromatic, layered cake of rice, vegetables, and meat. This hearty, one-pot dish originally came into being as a practical yet satisfying meal for hard-working farmers. Each family, each region, has its cherished version, passed down from generation to generation. Hearing the word Makloubeh often evokes fond memories of family gatherings and communal feasts, a testament to its enduring role as a dish that brings people together. Its complex flavors tell a rich story of a land steeped in history and culture, where food is much more than just sustenance - it's a celebration of life, love, and unity.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.