Maqluba is one of the most iconic dishes in Levantine cuisine. Its name means “upside down,” and that’s exactly how it’s served — flipped dramatically onto a plate, revealing beautiful layers of rice, vegetables, and meat.
What is Maqluba?
Maqluba is a traditional dish made with rice, fried vegetables (like eggplant, potatoes, or cauliflower), and chicken or meat. Everything is cooked together in one pot, then turned upside down before serving.
Why it’s special
Maqluba is not just food — it’s an experience. The moment of flipping the pot is always exciting, bringing everyone together to see the final result.
When it’s served
- Family gatherings
- Special occasions
- Weekend meals
It is a dish that represents generosity and tradition.
How it’s enjoyed
Maqluba is usually served with:
- Yogurt or cucumber yogurt salad
- Fresh salad on the side
Maqluba is a perfect example of Levantine cooking — simple ingredients transformed into something rich, beautiful, and full of meaning.
Ingredients
- 2 cups rice
- 500 g chicken or meat
- 1 large eggplant (sliced)
- 2 potatoes (sliced)
- 1 cauliflower (optional)
- 1 onion (cut into slices)
- 2–3 cups cooking broth
- 3 tbsp vegetable oil (for frying)
- Salt (to taste)
Spices:
- 1 tsp black pepper
- 1 tsp allspice or mixed spices
- 1/2 tsp cinnamon
- 1 bay leaf
Directions
1Cut the vegetables into slices. Salt the eggplant and leave it for 20 minutes, then rinse and dry. Wash the rice and soak it for 20–30 minutes.
2Cook the meat or chicken
In a pot, cook the chicken or meat with water, salt, and spices until fully cooked. Remove the pieces and keep the broth.
3Fry the vegetables
Fry the eggplant, potatoes, and cauliflower in oil until golden. Place them on paper towels to remove excess oil.
In a deep pot, place the chicken or meat at the bottom. Add a layer of fried vegetables, then add the soaked rice evenly on top.
Pour the broth over the rice until it just covers everything. Adjust salt if needed.
4Cook on medium heat until the liquid is absorbed. Then reduce heat to low, cover, and cook for 25–30 minutes.
Turn off the heat and let it rest for 10 minutes.
Flip and serve
Place a large plate over the pot and carefully flip it upside down. Lift the pot slowly. Serve hot with yogurt or salad.