Best 2 Maqloobeh Recipes

**Maqloobeh: An Exquisite Jordanian Dish with Layers of Rice, Vegetables, and Meat**

Maqloobeh is a traditional Jordanian dish that is sure to tantalize your taste buds with its aromatic blend of spices, tender meat, flavorful vegetables, and fluffy rice. This iconic dish is a true culinary masterpiece, often served during special occasions and gatherings. Our article presents a collection of three delectable maqloobeh recipes that cater to different preferences and dietary needs. Explore the classic chicken maqloobeh recipe, featuring succulent chicken pieces cooked to perfection and complemented by a vibrant array of vegetables. For a vegetarian delight, try our maqloobeh bil khudhra, where tender artichokes, green beans, and carrots take center stage, offering a symphony of textures and flavors. And for those seeking a unique twist, indulge in our maqloobeh bil batata, where crispy potatoes add an extra layer of delightful crunch to this already irresistible dish.

Here are our top 2 tried and tested recipes!

UPSIDE DOWN (MAQLOOBEH)

Upside Down (Maqloobeh) image

This is a classic and probably one of the most famous Palestinian dishes. Everybody loves it! This is a standard in all Palestinian homes. It's also an innovative and different way to cook--a fun thing to cook when you're having guests over! Upside Down (translation of its Arabic name, Maqloobeh) is made in a variety of ways. It can be made with either chicken or lamb but my husband's family only makes it with chicken. Note: This recipe requires a large serving tray/plate, preferably round. The recipe is long but it's simple to make--especially after the first try. Enjoy!

Provided by baraahnz

Categories Medium Grain Rice

Time 2h

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

4 chicken legs (or 1 whole chicken cut into pieces two breasts and two legs)
1 onion
2 teaspoons baharat (mixed savoury spice) or 2 teaspoons curry powder
2 teaspoons salt (or to taste)
8 tablespoons vegetable oil
7 cups water
2 cups cauliflower
4 cups medium-grain uncooked rice
1/2 cup cooked canned whole chickpeas
1/4 teaspoon cardamom powder
1/4 teaspoon black pepper
1 pinch cinnamon (optional)
natural plain yogurt (200g small pot per person)

Steps:

Place rice in a bowl and leave until grains are white, about 1/2 hr (this step is not necessary).
Rinse rice until water is clear and then leave to drain in colander.
Dice onion and fry until golden with first amount of oil in a medium-large size saucepan.
Add chicken and brown.
Add 8 cups water and mix.
Add 1 teaspoon of mixed savoury spices and 1 teaspoon salt.
Cook for one hour.
While the chicken is cooking, fry pieces of cauliflower with second measurement of oil.
Fry until golden (well-cooked) but not burnt.
Put aside.
When chicken is ready, sieve stock into bowl and remove the chicken pieces.
Coat with pinches of salt and mixed spices.
Brown under grill.
Get a medium sized pot.
(I recommend a non-stick one. I've tried this in my stainless steel pot however the bottom and sides get too hot so the outsides turn out burnt - so if your pot has a tendency to do the same then don't use that one!) Sprinkle a fine layer of rice on the bottom to prevent the other ingredients from sticking.
Place chicken pieces face down in saucepan (be careful that the rice remains below the chicken).
Place cauliflower pieces into saucepan, pressing it into the holes left by the chicken.
Add chickpeas in the same way.
Sprinkle 3/4 teaspoon of spices and 3/4 teaspoon of salt.
Add rice and spread evenly.
Carefully and slowly pour the chicken stock on top to cover rice.
Cook on stove-top until rice is cooked.
Quickly flip the saucepan upside down onto a large serving tray (preferably round).
Rub and cool down top of pot with a wet cloth.
Carefully remove the pot, trying not to let the Upside Down collapse! (Don't worry if it does, it happens even to the experts!).
Traditionally all people eat from the one big tray, each person eating from strictly in front of him, but it can also be served onto plates at the table.
Eat with small bowls of yoghurt.

Nutrition Facts : Calories 1074.8, Fat 21.8, SaturatedFat 6.1, Cholesterol 138.6, Sodium 1410.5, Carbohydrate 167.1, Fiber 5.8, Sugar 2.4, Protein 46

MAQLOOBEH

Maqloobeh image

Make and share this Maqloobeh recipe from Food.com.

Provided by farahey_a

Categories One Dish Meal

Time 2h15m

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

1 roasting chicken, cut into 8 pieces
1 head cauliflower, cut into medium-size pieces
1 eggplant, cut into half-inch slices
1 cup finely chopped onion
1 teaspoon minced garlic
4 cups rice (preferably basmati rice)
3 tablespoons spices (cumin, garlic powder, cinnamon, curry powder)
1/2 cup pine nuts
1/2 cup of peeled almonds
1 cup finely chopped fresh parsley, for garnish
2 tablespoons extra virgin olive oil
8 cups water
2 cups cooking oil

Steps:

In a large saucepan heat the olive oil, add the onion and garlic and cook for two minutes until tender.
Add the chicken, the mixed spices, and season with salt and pepper to taste. Cover with water and bring to a boil. Adjust the seasoning and let simmer until chicken is cooked (about 45 minutes).
While the chicken is cooking, heat the cooking oil in a frying pan.Cut the cauliflower into medium-size pieces and the eggplant into half-inch slices. Deep-fry the vegetables until they are golden brown.
When the chicken is done and you are finished frying the vegetables, drain the chicken stock in another saucepan and SAVE it. We will use this stock to cook the rice.
Rearrange the chicken in the bottom of the saucepan and arrange the fried cauliflower and eggplant on top of it. Add the rice and add the chicken stock. Cover and simmer until rice is cooked.
Remove the pan from the heat.
When you are ready to serve, remove the cover of the saucepan and put the serving tray on top of the saucepan. Flip the saucepan upside-down. Now, you have the saucepan upside-down on top of the serving tray. Slowly lift the saucepan up. All ingredients are now on the serving tray with rice at the bottom topped by the vegetables and the chicken.
Garnish with the chopped parsley.
Toast the pine-nuts and peeled almonds in couple of table spoons of cooking oil until they are gold. Drain the oil and garnish the tray with the nuts and the almonds.
Serve hot with salad and/or plain yogurt.

Tips:

For the best flavor, use high-quality ingredients, especially the rice and meat.
Soak the rice for at least 30 minutes before cooking to help it cook evenly.
Use a heavy-bottomed pot or Dutch oven to cook the maqloobeh to prevent the rice from sticking to the bottom.
Do not stir the rice while it is cooking, as this can break the grains and make the rice mushy.
When the rice is cooked, carefully flip the pot upside down onto a large platter to reveal the maqloobeh.
Serve the maqloobeh immediately with yogurt, salad, and pickles.

Conclusion:

Maqloobeh is a delicious and impressive dish that is perfect for special occasions. With its layers of rice, meat, and vegetables, it is a hearty and satisfying meal that is sure to please everyone at the table. Maqlooba is commonly prepared for special occasions like weddings, and religious holidays such as Eid al-Fitr and Eid al-Adha, and during big family gatherings.