Makloubeh Rice Dish Recipe

An Upside Down Dish With the Upside of Taste

© Shadia Ismail

May 5, 2009

The appearance is unusual. Makloubeh, which means “upside down” in English, is a dish made with layers of chicken or meat and vegetables. What is unique about this meal is that it is flipped upside down onto a large platter before being served.

There are numerous variations as to how to best prepare Makloubeh. You can use lamb, mutton or beef instead of chicken. But the basic methods remain the same.

Ingredients for Makloubeh

Serves 4 to 6 people

• 3 cups short grain rice – wash and soak in hot water for 20 minutes then drain
• 1 whole chicken – cut into 8 pieces
• 1 large eggplant – peeled and sliced length-wise
• 1 small onion – diced
• 1 large onion – sliced length-wise
• 2 cups cauliflower florets
• ¼ cup pine nuts or almonds
• ½ teaspoon black pepper
• ½ teaspoon allspice
• 1 teaspoon salt
• 2 tablespoons unsalted butter
• 1 large tomato
• 2 bay leaves
• 6 cups hot water
• 2 tbsp olive oil
• 3 cups cooking oil

Preparation for Makloubeh

1. In large pot, melt 2 tablespoons unsalted butter on medium-low heat; add diced onion and sauté until golden.
2. Add chicken pieces and bay leaves. Stir chicken pieces to coat. Cover and let simmer for ten minutes or until water is absorbed, stirring frequently.
3. Add 6 cups hot water to chicken and bring to boil on medium-high heat, skimming the froth from the surface. Boil until chicken is cooked. Remove chicken pieces from broth and set aside. Save broth. Discard bay leaves.
4. In deep skillet, heat 3 cups cooking oil. Fry sliced eggplant until golden brown. Remove and set aside. In same skillet, fry 2 cups cauliflower until golden brown. Remove and set aside.
5. In small pan, fry sliced large onion in 2 tbsp olive oil until golden, then remove. In same pan, fry ¼ cup pine nuts or almonds until golden, then remove.
6. In a bowl, mix 3 cups short rice with salt, pepper and allspice.
7. In large pot, begin to evenly layer bottom of the pot starting with sliced tomato. Then add fried eggplant, cauliflower, sliced onion and chicken pieces.
8. Cover chicken pieces with rice mix.
9. Pour enough broth to completely cover the rice.
10. Cook on high heat until it comes to a boil. Cover and simmer on low-heat for 45 minutes to 1 hour or until broth is absorbed.
11. Remove and let sit for 10 minutes.

Flip pot of Makloubeh onto large platter and lift. Do so carefully so as to not lose the shape of the dish. Garnish with fried pine nuts or almonds. Maklouba is best served with a garden salad and sour cream.

Makloubeh: a Tasty Middle Eastern Rice Dish

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