Yesterday, I made maqluba which is a Middle Eastern dish for the first time since 2008. It’s one of the good things which came from my relationship with my ex-husband, who taught me to make it. The word maqluba, when translated from Arabic to English means upside down which we’ll get around to a little later. It’s a simple dish which doesn’t have many ingredients but it takes hours to make. I took a bunch of photos so that I can explain it step by step in case any of you want to try making it sometime. It really is delicious. My whole family likes it, which says a lot. I’m only talking about the family for whom I’ve made it here. In this context, other than my sister…most of my family are hesitant to try new things, and even the hesitant ones like it. Okay enough babbling! I’ll get to the recipe now.

Last night I made enough for probably six, give or take.
Whole chicken (cut up)
Three fairly large potatoes (peeled and cut into smallish, thinnish pieces)
Roughly half of a small head of cauliflower (also cut into smallish, thinnish pieces)
Onion (optional)
1 lb of rice (just regular white rice, although I prefer basmati for this dish)
1 15 oz. can of garbanzo beans (chick peas)
Canola oil (for frying the vegetables)
Olive oil (for backing the chicken)
Garlic powder
Black pepper
Large platter to serve

Place chicken into a baking dish and generously douse with olive oil, cover with chopped onions (if you chose to use them), and sprinkle to taste with the seasonings mentioned above. Cover with foil and bake in 350 degree oven until well done. Then remove foil and allow chicken to get well browned.

While your chicken is baking, put canola oil into a skillet and heat (enough oil to where it seems like it will almost cover the veggies). Fry in manageable batches until golden brown and drain on paper towels. 
When both chicken and potato and cauliflower are done, put the chicken in the bottom of a pot large enough to hold all of the ingredients (think large soup pot).
Put your fried veggies on top of the chicken.
Mix rice and garbonzo beans together in a bowl.
Pour these on top of veggies and chicken in the pot and pour in enough water to cover the rice (a little above the rice as in pic below).
Cover and cook over medium heat until rice is well done.
Then turn the pot over onto your large platter and lift it off, which is where the name comes from.
There are a lot of steps to making this as you can see, which is what makes this dish take so long to prepare. That along with the frying of the vegetables make this a dish that most of us wouldn’t want to make very often. For myself, I’m thinking maybe once a year. If you look up the recipe for maqluba, you will see that people prepare it in different ways, with different ingredients. I make it the way that my ex taught me to do it and I like it this way. If you decide to give it a whirl, let me know how you like it. 


10 thoughts on “Maqluba

  1. You are very welcome sister. Funny…I thought the same thing about it being as good as I had remembered it because it had been so long lol. I was glad to have the two of you over…it was really nice. Love you too.

  2. Mmm… That looks so good! I love meals that are simmered in a single pot. It's such homey food.Actually I'm making a beef stew tonight. I'm not such a huge fan of stew, but my husband is, and he's had a hard week, so I'm treating him.

  3. Thanks Spark šŸ™‚ I like one pot meals too. They are comfort food. Awww…that's sweet of you to treat hubby. I'm sure that he'll appreciate it. Going to make my way over to your blog and see what is happening with you. ā¤

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s