Makloubeh Recipes

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This authentic traditional Arabic recipe consists of chicken, cauliflower, and potato. Serve with plain yogurt and a salad to mix with the rice dish. This is very easy, it just has a lot of work.

Provided by IMANKAY

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 3h

Yield 6

Number Of Ingredients 14

1 (4 pound) whole chicken, cut into pieces
6 cups water
1 medium onion, quartered
2 tablespoons ground allspice
½ teaspoon ground cardamom
3 whole cardamom seeds
4 whole cloves
3 bay leaves
2 ½ cups uncooked basmati rice, rinsed and drained
2 tablespoons ground allspice
3 tablespoons vegetable oil
1 large potato, sliced into rounds
1 large head cauliflower, separated into florets
2 medium tomatoes, diced


  • Place chicken in a large pot with 6 cups water, onion, 2 tablespoons allspice, ground cardamom, cardamom seeds, whole cloves and bay leaves. Bring to a boil, and cook until chicken is tender, about 40 minutes. Remove chicken, strain and reserve broth.
  • Soak the rice in water while waiting for the chicken to cook. When the chicken is almost done, drain the water off, and stir in 1 1/2 tablespoons of allspice.
  • Heat the oil in a skillet over medium-high heat. Fry the potatoes and cauliflower in the hot oil until browned. They do not need to fully cook.
  • In a separate pot, layer fried potatoes on the bottom. This is done so that the rice will not stick to the bottom of the pan. Add the cauliflower and tomatoes, and sprinkle a handful of rice over the vegetables. Remove the bones from the chicken and place the chicken in the pot. Cover with the rest of the rice. Pour in the reserved broth until it reaches a level about 1/2 inch above the level of the rice. Cover the pot, and cook over medium-low heat for 1 hour, until rice is tender.
  • When the liquid has absorbed, have a large round tray ready. Uncover the pot, and place the tray over the top. Invert so that the pan is upside down on top of the tray. Let stand for 5 minutes like this, then slowly remove the pot to let the food fall onto the tray.

Nutrition Facts : Calories 766.7 calories, Carbohydrate 89.9 g, Cholesterol 82 mg, Fat 27.8 g, Fiber 7.7 g, Protein 39 g, SaturatedFat 6.7 g, Sodium 131.3 mg, Sugar 6.1 g


Maha Sarsour's Maqluba (Upside-Down Chicken and Rice) image

A Palestinian tradition, maqluba means "upside down" in Arabic and is a pot of stewed meat, rice and fried vegetables, cooked and flipped onto a serving dish to form an impressive tower. In Maha Sarsour's version, the rice is richly spiced with cinnamon, allspice and more, and the chicken simmers to tenderness as it gives its flavor to the rice.

Provided by Francis Lam

Categories     main course

Time 1h45m

Yield Serves 6 to 8

Number Of Ingredients 24

1 medium eggplant (1 pound)
3 1/2 pounds bone-in chicken pieces
1 1/2 teaspoons ground black pepper
1 teaspoon ground cumin
6 cloves
6 green cardamom pods
3 bay leaves
2 1/2 cups long-grain rice, rinsed well and drained
1 small onion, cut into large wedges
Vegetable or olive oil, as needed
3 to 5 medium carrots, 2-or-3-inch pieces
1 medium potato, 1/2-inch slices
1/2 medium-head cauliflower, in florets
3/4 cup broken vermicelli noodles (see note)
1 teaspoon ground turmeric
3/4 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1/2 teaspoon Goya Sazón seasoning (optional)
3 garlic cloves, grated
1/3 cup pine nuts
Plain yogurt, for serving (optional)
Chopped tomatoes, cucumbers, parsley, lemon juice and olive oil, for serving (optional)


  • Cut the eggplant into 1/2-inch-thick half-moons. Season well with salt, and let sit 30 minutes. Place the chicken in a large pot (a 10-inch, 5-quart size is ideal), and season well with salt and 1 teaspoon black pepper, ground cumin, cloves, cardamom pods and bay leaves (ideally, do this the day before). Pour 3 cups of boiling water over the rice. Soak for 10 minutes, then drain well.
  • To the chicken, add the onion wedges, 1 tablespoon salt and 4 1/2 cups of water. Bring to a boil, covered, over high heat, then turn down to a simmer, and cook for 20 minutes. Drain the chicken, keeping the broth and discarding the onion and spices.
  • Heat 1/2 inch of oil in a large skillet over medium-high heat until shimmering hot, then fry the carrots, in batches if necessary, turning occasionally until browned, about 4 minutes. Drain on paper towels, then season lightly with salt. Repeat with the potato, about 3 minutes per side. Repeat with the cauliflower, about 7 minutes per batch. Finally, press the eggplant with paper towel until dry, then fry the eggplant in one layer until browned, about 4 minutes per batch. Drain on paper towels, but don't season. (If the eggplant is too oily, press on it with paper towels.)
  • Pour out the oil, keeping 2 1/2 tablespoons in the pan. Heat it over medium-high heat and add the vermicelli, stirring until browned, about 2 minutes. Add the drained rice and cook, stirring, to dry it out, about 4 minutes. Add 1 tablespoon salt, 1/2 teaspoon black pepper, the turmeric, cinnamon, allspice, ground cloves, Sazón and garlic, and cook, stirring, until very fragrant.
  • Place the chicken back in the pot, skin side down. Place the vegetables on top, then rice. Pour in 4 cups of the chicken broth. Press down on the rice; add more broth or water if needed to bring the liquid barely to the level of the rice. Cover the pot and bring to a boil over high heat, then turn it down to medium low. After 10 minutes, carefully stir just the rice to evenly combine the harder rice on top. Repeat after another 10 minutes. After a total of 30 minutes, the rice should be cooked, but not soft, and the liquid should be absorbed.
  • Place a very large serving dish on top of the pot, then, protecting your hands (and maybe with a partner), invert the pot onto the dish in one smooth motion. If there is liquid seeping out, spoon it out or soak it up with paper towels. Let the pot rest at least 5 minutes.
  • Meanwhile, heat 2 tablespoons of oil in a small pan over medium-high heat until shimmering. Fry the pine nuts, stirring constantly, until browned, about 1 minute. Drain on paper towels.
  • Lift off the pot to reveal the maqluba, and scatter the pine nuts all over. Serve with yogurt and chopped tomatoes, cucumbers and parsley on the side, seasoned with lemon, salt and olive oil.

Nutrition Facts : @context http, Calories 777, UnsaturatedFat 22 grams, Carbohydrate 69 grams, Fat 35 grams, Fiber 6 grams, Protein 45 grams, SaturatedFat 9 grams, Sodium 1010 milligrams, Sugar 5 grams, TransFat 0 grams


Makloubeh image

This is a famous Arab-style dish which is frequently made for parties. It is very filling. Numerous regional variations exist, often adding different vegetables and spices. I was given this recipe from a lady from Jordan, and have adapted it to our tastes. Best served with a mixed salad and a yoghurt and cucumber salad. Enjoy!

Provided by Scots LassCairo

Categories     Long Grain Rice

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 12

1 kg lean ground beef
3 large aubergines
2 cups sunflower oil
450 g basmati rice or 450 g brown basmati rice, if you prefer
2 large onions
1 teaspoon mixed Arabic spices or 1 teaspoon allspice, if you prefer
2 teaspoons salt
2 liters cold water
1 teaspoon fresh ground black pepper
1 teaspoon turmeric
4 tablespoons of melted butter
200 g blanched split almonds, chopped if you prefer


  • Wash the rice under running water. Rinse it well and leave aside to drain.
  • Chop the onion very finely and peel and slice the aubergine lengthways.
  • Heat half of the oil gently in a lidded saucepan. Add the chopped onion, mix well and reduce the heat. Cover the pan with the lid and allow to cook about 3 minutes.
  • Mix the onion well, and add the minced beef.
  • Using a fork, break it up in the pan, increasing the heat for a few minutes.Cover the pan once more and allow to simmer gently for about 10 minutes.
  • In another pan, heat the remainder of the oil. Add the sliced aubergines, and fry them until golden on both sides.
  • Remove the fried aubergine with a fork and drain very well on kitchen paper. This is a very important step to avoid the aubergine being excessively oily.
  • Mix the spices and salt with just under two litres of water. Bring to the boil and simmer for 5 minutes.
  • Place half of the cooked minced beef mixture in the bottom of a large greased ovenproof dish. Cover this with half of the fried aubergine slices & sprinkle with half of the rice. Repeat these layers finishing with rice. Pour spice mixture over casserole. Place in the centre of oven 325F & bake for 1 hour or until rice is tender. Heat the melted butter and fry the nuts until golden. Remove the cooked dish from the oven, turn it out on to a serving dish and garnish with the fried nuts and pour over the melted butter.
  • Enjoy!

Nutrition Facts : Calories 2393.8, Fat 179.7, SaturatedFat 34.7, Cholesterol 193, Sodium 1630.6, Carbohydrate 129.6, Fiber 25.9, Sugar 16.7, Protein 76.5


Makloubeh image

Make and share this Makloubeh recipe from

Provided by yassy63

Categories     Palestinian

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 large eggplant
6 -8 chicken pieces (legs,drumsticks,breast) or 1 whole chicken, cut up
3 cups basmati rice (elephent brand is good)
1 chicken bouillon cube
1 onion, cut in thin slices (like half moon shaped)
1/4 cup olive oil
7 spices (allspice or Arabic spice)
1/2 teaspoon powdered turmeric
1 bay leaf
4 cardamom pods


  • Fry eggplant till golden brown in a frying pan with veggie oil, set aside.
  • Fry chicken on high heat in a large pot in olive oil until brown on all sides and add salt, pepper, and Arabic spice(all spice,7 spice same thing). Just add by your eye no certain amount matters.
  • Remove chicken from pot and add the slices onions, fry in the oil (same pot and same oil used for the chicken) until soft about 4 minutes and add chicken back in the pot.
  • Fry all together for another 3 or 4 minutes and then add water, about a little more then half the pot.
  • Keep the heat on max and add the chicken stock, the turmeric, about 1/2 teaspoon more of the allspice for more flavor and salt, add enough salt to taste, keep adding and tasting until you have the right flavour, then add the bay leaf and the cardamom pods.
  • Cover and let it come to a boil then turn down to 6 or to medium for about 40 minutes.
  • When it done drain the stock in other bowl or pot and put the chicken on a plate.
  • Wash the rice and drain; do not soak.
  • Add the chicken to the bottom of the same pot you used (no need to wash it), then add some rice over the chicken.
  • Add half the eggplant over the rice (layering).
  • Then add some more rice on top of the eggplant (layering).
  • Add the rest of the eggplant and layer on the rest of the rice, push down on the food to make it all even and smooth.
  • Now add the stock.
  • Add the stock and use your pointing finger to know how much stock to put. When you dip your finger in the makloubeh and the tip of your finger touches the rice and the water to the first line on your finger, it is enough stock. We have three lines on our finger--the first line is telling you it's enough stock.
  • Then cover and bring to a boil for about 6 to 8 minute.
  • Then turn it to the lowest mark MIN until its ready, about 30 min to 40 minutes. Check with fork to see if rice is ready.
  • When done, bring a large round serving dish. Put the dish on top of the pot and flip it over. Remove pot and add some toasted nuts (almonds, pine nut if you want).

Nutrition Facts : Calories 453.9, Fat 12, SaturatedFat 1.9, Cholesterol 0.1, Sodium 133, Carbohydrate 78.8, Fiber 6.6, Sugar 3.8, Protein 8.6

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Traditional Palestinian Makloubeh recipe from scratch. Makloubeh is upside-down rice with tender lamb cubes & delicious eggplants. An absolutely delicious dish! Makloubeh …
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  • Heat 3-4 tbsp of olive oil in a large saucepan. Add lamb cubes and fry over high heat until browned. Add in 4 onions, 2 cinnamon sticks & cover with water. Bring to boil, then reduce the heat and cook for at least 1 hour until meat is tender.
  • Once the lamb cubes are cooked, remove them from the broth and transfer onto a large plate. Set aside for a while. Remove the cinnamon sticks, the cooked onions from the broth.
  • Heat 2 tbsp olive oil in a pan. Sprinkle eggplants with salt & fry for 3 minutes per side. Drain on a kitchen towel. In a large bowl mix together rice, pepper, salt , olive oil and cinnamon. Arrange the sliced tomatoes on the bottom of a large saucepan.
  • Spread a handful of rice over the tomatoes, then layer half the lamb cubes on top, finish with half the eggplants. Repeat these layers and finish with the layer of rice. Cover with the reserved meat broth to about 3 cm over the top. ( You might need to add some water if you don’t have enough broth). Cook 30-40 minutes over the low heat WITHOUT STIRRING.
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2020-11-21  · Home » Recipes » Middle Eastern » Maqluba (Makloubeh) with Lamb (Arabic rice dish) Maqluba (Makloubeh) with Lamb (Arabic rice dish) Published: Nov 21, 2020 · Modified: Apr 24, 2021 by Amina Al-Saigh. 131 shares. 131; Jump to Recipe Print Recipe. Maqluba (or maqlooba, makloubeh…
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  • Wash the eggplant and peel it every other stripe as shown in the ingredients photo. Cut into into thick slices, about half an inch thick
  • Place the eggplant and the potato on a lined baking sheet. Sprinkle them with salt and combine them with the oil (the amounts under the ingredients section). Bake for 30 minutes.
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2018-09-02  · Pour water out and rinse the meat and the pot. Return the meat to the pot, and add 4 cups of fresh water. Cover, and cook for 30 additional minutes. …
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  • After slicing the onion, peppers, and eggplant sprinkle with 1 teaspoon allspice, and 1 teaspoon salt.
  • Next, fry the eggplant, adding more oil if necessary. If you prefer, you can spray the eggplant with cooking spray and bake in the oven instead.
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2021-04-09  · Vegetable Maqluba Recipe (A Vegan Makloubeh) Published 09/04/2021, updated 06/05/2021 10 Comments. Vegetable Maqluba recipe (vegan maqluba), an easy to follow recipe for the showstopping Palestinian upside down rice dish. Jump to Recipe Print Recipe…
  • Grease your saucepan of choice all over. Then start with the layering the bottom with the sliced tomatoes. You'll get 2 layers. Season with salt and pepper, a small sprinkle will do.
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2021-02-11  · Jump to Recipe. Makloubeh is a Middle Eastern upside down rice dish, with spiced rice cooked in meat broth, meat pieces, eggplant and cauliflower. It’s a delicious hearty meal, that’s visually stunning. Makloubeh is a classic and so delicious! What is makloubeh? Makloubeh is also known as maqlooba, maqluba, maklouba, maqlooba, makloubeh…
  • Preheat the oven to 425 C (220C). Add the cauliflower florets and potato slices to one baking sheet lined with parchment paper, spread out. Add the eggplant slices to another baking sheet lined with parchment paper, in a single layer. Drizzle both trays of vegetables with oil and sprinkle with salt. Place both trays in the oven at the same time.
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2012-01-17  · In his May 2019 cookbook Saffron in the Souks: Vibrant recipes from the heart of Lebanon, John Gregory-Smith writes, “makloubeh is a delicious rice dish found throughout the Middle East.” Even Wikipedia notes that the dish’s origin is simply, “Middle East,” adding that it dish goes back centuries and is found in the Kitab al-Tabikh, a collection of 13th century recipes.
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2017-03-28  · Makloubeh is a traditional Palestinian dish that consists of meat, rice, and fried vegetables cooked in a pot. The dish is then flipped upside-down when served — hence the name makloubeh…
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  • Put the lamb and onions in a saucepan, cover with water without stirring, and then bring to the boil. Reduce the heat and simmer for 1 hour, covered with a lid. Remove any scum that appears on the surface and keep doing this until no more scum appears. Once the meat is cooked, remove it from the water but keep the water in the pan.
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2021-04-26  · Preparation of any vegetables is precisely the same as listed within this makloubeh recipe. Cauliflower should be cut into bite-sized florets. Preparing vegetables - whilst I mostly …
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2020-06-14  · This Maqluba Recipe is a popular Palestinian and Jordanian spiced rice dish that is mix with fried cauliflower, eggplant, potatoes, and meat.In Arabic, Maqluba (Makloubeh or …
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  • Add vegetable oil in the separate pan. When it is hot, add the potatoes and fry them till it becomes light brown. After that, fry the rest of the cauliflowers and the eggplants.
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  • Pour the oil into a wide frying pan - it should come about 0.5cm up the sides - and place over a high heat. When hot, fry the aubergine in batches for a minute a side, until nicely tanned.
  • Cut out a circle of greaseproof paper large enough to cover the base and some of the pan's edge, and line the pan with it. Cover the paper with aubergine slices, then layer up, in order, with the carrots, potatoes, tomatoes and cauliflower.
  • Mix the boiling water or stock with the spices and seasoning. Gently pour the mix over the rice, making sure all the rice is immersed. Put the pot on the stove top and bring gently to a boil (you don't want a vigorous simmer because that will ruin the layers).
  • While you wait for the rice to cook, make the salad. In a bowl, whisk the tahini paste, water, lemon juice, garlic, dried mint and parsley. The mix should be creamy but still runny enough to pour.
  • When ready to serve, remove the lid and towel, and place your large serving plate over the pan. Carefully turn over, so the plate is now on the bottom and the pan on top, place on a stable surface and gently lift off the upturned pan.
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2011-12-22  · The name makloubeh or upside down refers to the way this dish is served. You see, this dish is arranged and cooked in a pot and then it is flipped upside down to be served. A while back Kristy posted an Uzbek pilaf recipe and I told her it really reminded me of makloubeh minus the flipping. So here it is Kristy, arabic makloubeh as promised.
Estimated Reading Time 2 mins
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2016-09-22  · Makloubeh (which literally means upside down) is a popular Palestinian one pot rice, spice and vegetable dish.You can think of it as a torte or a savory counter part to a pineapple upside down cake because of the way that it is cooked and presented. Usually the vegetables, meat/chicken, rice and spices are arranged in layers and cooked in a pot. When it is time to …
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2013-01-22  · Delicious Lebanese Recipes - The home of tasty, ... Maklouba or Makloubeh is a very popular Mediterranean and Middle Eastern Dish in various forms. Cuisine: Middle Eastern Recipe Type: Main Dish Source: Ingredients: For step # 1 21/2-lbs of veal large chunks 3-table spoons of olive oil 1-large onion ( peeled and cut in half) 1-teaspoon …
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2018-05-22  · Recipe courtesy of Fardos, Fardos’s Kitchen. Fardos Hazem Alaghbar of Fardos’s Kitchen is a cook, baker & photographer with a passion for Middle Eastern food. We love how she experiments with traditional dishes we are familiar with, by also doing them in a new unique way. She shares recipes for not only Middle Eastern cuisine but other cuisines as well. We …
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Estimated Reading Time 4 mins
Category Main Dish
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2007-09-21  · Home > Recipes > Main Dishes > Makloubeh (Cauliflower with Rice) Printer-friendly version. MAKLOUBEH (CAULIFLOWER WITH RICE) 1 lg. cauliflower Salt, pepper and allspice to taste Oil for frying 3 1/2 c. meat broth 2 tbsp. pine nuts 1 lg. onion 1/8 tsp. cinnamon 2 lb. lamb meat, cubed 2 c. rice. Boil meat in water, skimming the froth as it appears on the …
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BEST MAKLOUBEH RECIPE !!! MUST SEE MAKLOUBA RECIPE ... Maklouba, Makloubeh, Makloubi, Makloube Recipe is a Upside Down Rice dish with either beef or chicken or can be vegetarian if you pref...
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2020-11-11  · Whole Green Beans Makloubeh #3 with Chicken مقلوبه فول مع دجاج Hey everyone, hope you are having an incredible day today. Today, we’re going to make a special dish, whole green beans makloubeh #3 with chicken مقلوبه فول مع دجاج. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
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Try our version of Makhloubeh recipe and you will love it. #HappyCookingToYou Maqluba (Arabic: مقلوبة ) is a traditional Arab dish from the Levant, popular ...
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Top Asked Questions

Makloubeh is a traditional Palestinian dish that consists of meat, rice and fried vegetables placed in a pot, which is then flipped upside down when served – hence the name makloubeh, which translates literally as ‘upside down’. Recipe and images extracted from Palestine on...
Makloubeh is upside-down rice with tender lamb cubes & delicious eggplants. An absolutely delicious dish! Heat 3-4 tbsp of olive oil in a large saucepan. Add lamb cubes and fry over high heat until browned. Add in 4 onions, 2 cinnamon sticks & cover with water. Bring to boil, then reduce the heat and cook for at least 1 hour until meat is tender.
One thing is certain: the dish – perhaps from Baghdad, perhaps not – is a popular feast in the Middle East today. The name maklouba – meaning “upside down” in Arabic – speaks to the dish’s main features: with roasted vegetables, spiced rice, and a meat of choice, it is presented by carefully flipping the pot over and serving it upside down.
Makloubeh is pronounced as Mak-loo-ba or Mak-loo-beh, however, in Lebanese colloquial speak, it’s pronounced as Mahlube (mah-loo-beh). This pronunciation differs between different regions across the Middle East, you can find this aromatic Arabic dish in countries such as Palestine, Jordan, Syria, Lebanon, Iraq and so forth.

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