Maqluba is a dish originating in Palestine and Jordan. It is present in many neighbouring countries and an ancient variation is mentioned in « The book of dishes », a recipe book written in Baghdad in 1226 by Muhammad bin Hasan al-Baghdadi. In fact, it is the preparation technique that is found in many regions: the principle consists of cooking or frying the ingredients separately, then mixing them together in a large pot with rice or vegetables.
After cooking, the pot must be turned over directly onto a large serving dish and shared with the family. The selection of ingredients presented here is specific to Jordan and Palestine. It is a very convivial dish, born out of the need to feed an entire family at minimal cost. But there is no compromise on taste! The flavours are definitely there, a good balance between vegetables, meat and rice or pulses and indulgence, as many of the ingredients are fried! Finally, don’t be afraid to « break » this savoury cake, it is impossible to make make it stick after turning it over, so enjoy!
Maqluba
Ingrédients
- 4 chicken thighs
- 500 g of basmati rice
- 1 cauliflower cut into pieces
- 2 eggplants cut into cubes
- 2 diced potatoes
- 1,25 l water
- 1 càc of allspice
- 2 tsp baharat
- ½ tsp of turmeric
- 4 bay leaves
- Salt and pepper
- Pine nuts
Préparation
- Pour the water and chicken into a pot. Bring to a boil, then add the allspice, baharat, turmeric, bay leaf, salt, and pepper. Cover and cook for 30 minutes over medium heat.
- Fry the potatoes, then the eggplants and the cauliflower. Set aside.
- Once the chicken is cooked, drain it, then fry it as well. Set aside.
- Assemble: In a large pot, layer ¼ of the rice, then half of the vegetables and chicken. Add another ¼ of the rice and the rest of the vegetables and chicken. Cover with the remaining rice. Finally, pour in the chicken cooking broth. Cook over high heat until the rice has absorbed all the water. Continue cooking over low heat for 15 minutes.
- Serve by turning the contents of the pot onto a serving dish. Garnish with pine nuts.
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