Description
Whether you call it makloubeh or maqluba depending on which part of Palestine you're from, one thing is certain—this is a deeply traditional Palestinian dish. It’s made primarily with spiced rice, meat, and vegetables, all layered together in a pot.
The name ma’loubeh literally means “upside down” or “flipped,” because once it’s cooked, the pot is turned over onto a round large serving dish, revealing a beautiful layered masterpiece.
Ingredients
Vegetables
- 1 medium cauliflower, cut into florets
- 1-2 tablespoons olive oil
- Salt and 1/2 teaspoon cumin powder (for grilling the cauliflower)
- 1-2 tomatoes, sliced
- 1 sweet onion, sliced
- 2-3 garlic cloves, peeled and sliced
Protein
- 4 pieces of chicken (legs, breasts, or a combination) or one whole chicken cut into 4-6 pieces.
- 1-2 tablespoons olive oil
- A pinch each of (1/8 teaspoon): Cinnamon powder, Nutmeg powder, Allspice, and Salt (for seasoning the chicken)
Rice
- 2 cups basmati or Calrose rice (if using Calrose soak in water before cooking for 10-15 minutes)
Liquid & Broth
- 4 cups of tap water (for cooking the chicken and making broth)
- 2 bay leaves
- 2-3 cardamom pods
- 1-2 cinnamon sticks
Spices (for the rice)
- 1/4 teaspoon cinnamon powder
- 1/4 teaspoon cardamom powder
- 1/4 teaspoon nutmeg powder
- 1/2 teaspoon turmeric
- 1 teaspoon allspice
- Salt and pepper, to taste
- Roasted almonds, for garnishing (optional
Instructions
- Cut the cauliflower into small florets. Toss with olive oil, salt, and cumin until evenly coated. Spread on a baking sheet
- Bake cauliflower florets at 350°F (175°C) for 45-60 minutes, flipping halfway, until golden.
- Peel and slice potatoes. Toss with olive oil and salt, until evenly coated. Spread on a baking sheet.
- Bake potatoes at 350°F (175°C) for 20-30 minutes, flipping halfway, until golden.
Cook the Chicken:
- Remove skin from chicken and rub the chicken with spices (nutmeg, cinnamon, allspice). In a large pot and over medium-high heat, heat olive oil.
- Place chicken, and brown on both sides, about 1-2 minutes on each side
- Cover the chicken with water until fully submerged.
- Add bay leaves, cardamom pods and cinnamon sticks to the water.
- Once the water starts boiling, reduce the heat to medium, cover, and let it cook for about 30 minutes, or until the chicken is tender.
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As the water comes to a boil, skim off any foam that rises to the top using a spoon—this helps keep the broth clear and clean.
- When done, drain the chicken and reserve the broth to use later for cooking the rice.
Prepare the Rice:
- Rinse the rice thoroughly, then mix it with the spices.
Layer the Dish
- In the same pot used for the chicken, sauté chopped onions and garlic in oil until golden.
- Turn off the heat and begin layering:
- Add a layer of sliced tomatoes over the onions and garlic.
- Next, add the roasted cauliflower.
- Then the roasted potatoes
- Then, layer the cooked chicken.
- Finally, add the spiced rice on top.
- Place a small heatproof plate in the center to help hold while pouring the broth.
- Pour the reserved chicken broth over the mixture until it reaches about ½–¾ inch above the rice.
Cook the Ma’loubeh
- Cover the pot and simmer on low heat for 30–40 minutes, or until the rice is fully cooked.
Rest and Flip:
- Remove from heat and let rest for 10-15 minutes to help the layers hold together.
- Place a large round serving tray over the pot, then carefully and confidently flip the pot over.
- Gently tap the bottom to help release the makloubeh.
- Check notes for extra tips.
Notes
Be generous with the spices. If the rice or broth tastes bland, don’t hesitate to adjust—add more spices to deepen the flavor. Makloubeh is meant to be aromatic and warmly spiced, so trust your taste buds as you go.
Don’t Rush the Simmer - Let the pot simmer on low until the rice is fully cooked and has absorbed the broth. Avoid opening the lid too often.
If the rice isn’t fully cooked when you open the pot, don’t worry! Simply splash in about ¼ cup of broth or water, cover the pot again, and let it simmer on low heat for another 10 minutes until the rice is fully tender.
Don’t over-roast the cauliflower or potatoes, as they’ll continue to cook in the pot along with the rest of the ingredients. Aim for a light golden color—they should be tender but not fully soft.
Use a Nonstick or Heavy-Bottomed Pot - This helps prevent sticking and ensures the "flip" comes out clean and beautiful.
Season Every Layer - you can more spice between layers, this creates balanced flavor throughout.
Serve Immediately - Makloubeh is a stand alone dish and often served warm with a side of cucumber yogurt, plain yogurt or a Arabic salad.
Tips for Makloubeh Flip
Let it Rest Before Flipping - After cooking, let the pot rest (covered) for 10–15 minutes. This helps it firm up, making the flip cleaner.
Remove the lid and gently press down the top layer of rice with a ladle to compact it.
Run a knife carefully around the inside edges of the pot to loosen the sides.
Place your serving tray firmly over the pot, then flip it in one smooth motion.
Tap the bottom and sides of the pot gently, and let it sit for 1–2 minutes before lifting the pot off to reveal the layers.
To keep makloubeh warm before serving, you can wrap the pot (lid on and before flipping) in a thick blanket or towel. This helps retain heat and keeps it warm for up to 1 hour.