Maqluba, translating to “upside down,” is a cherished dish deeply rooted in Middle Eastern cuisine. While popular in many regions, the Egyptian version is particularly beloved for its unique blend of flavors. Traditionally made with chicken or lamb, it features a delightful combination of spices and vegetables, creating a meal that’s hearty yet aromatic.
This dish involves layering rice, meat, and vegetables, which is then carefully flipped to present a stunning and delectable ensemble. With its intricate flavors and comforting textures, Maqluba not only fills the stomach but also warms the soul, making it a quintessential Egyptian comfort food.
Ingredients
- 1 kg chicken, cut into pieces
- 2 cups basmati rice
- 2 medium eggplants, sliced
- 2 potatoes, sliced
- 2 tomatoes, sliced
- 1 large onion, chopped
- 2 tbsp tomato paste
- 4 cups chicken broth
- 4 cloves garlic, minced
- 4 cardamom pods
- 2 bay leaves
- 4 cloves
- 1 tsp ground black pepper
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- Salt to taste
- Oil for frying
Preparation
- Heat some oil in a large pot and sauté the chopped onion until golden.
- Add the chicken pieces and brown them on all sides.
- Stir in the tomato paste, garlic, and all the spices including cardamom pods, bay leaves, cloves, black pepper, turmeric, cumin, and coriander.
- Pour in the chicken broth and bring to a boil. Simmer for about 20-25 minutes until the chicken is cooked through.
- While the chicken is cooking, fry the sliced potatoes in a separate pan until golden and set aside on paper towels to drain excess oil.
- Fry the eggplant slices in the same pan until tender and golden. Drain on paper towels.
- In a large, greased pot, layer the bottom with sliced tomatoes.
- Begin layering: Add a layer of fried eggplant, followed by fried potatoes, and then a layer of cooked chicken.
- Top with the rice and pour in the strained chicken broth.
- Cover the pot and cook on high heat until the broth boils.
- Once boiling, reduce the heat to low and simmer for about 30-35 minutes, or until the rice is fully cooked and has absorbed all the liquid.
- Allow the pot to rest for 10 minutes before carefully flipping it over onto a large serving platter.
Did you know?
Maqluba, or Maqlooba, is not only a traditional dish; it’s also a symbol of communal gatherings and family hospitality in Egyptian and Levantine cultures. The origin of Maqluba is believed to date back to medieval times, showcasing the layers of Arab culinary history through its meticulous preparation.
One interesting aspect of Maqluba is its reliance on spices and herbs, which vary from family to family, adding a personalized touch to the dish. For instance, while some prefer using cumin and coriander, others might include cinnamon or allspice. The vegetables used can also differ, with some versions featuring cauliflower, carrots, or bell peppers.
Flipping the pot to reveal the layered artistry is a moment of drama and pride, often performed with a flourish before eager onlookers. It’s this vibrant presentation that earns Maqluba its status as the best centerpiece for celebratory meals. For newcomers, cooking Maqluba might seem challenging, but with practice, it becomes surprisingly easy and immensely rewarding.
So next time you’re looking for a dish that impresses both visually and in taste, try your hand at Egyptian Chicken Maqluba—it’s a culinary journey well worth embarking on.
