About
“Food and love are the only two things that can penetrate a human heart.”Mahmoud Darwish could have been describing Maqluba — that dramatic, upside-down pot of rice, meat, and vegetables that Palestinians flip onto a platter like an edible declaration: we’re still here.
Maqluba isn’t subtle. It’s not meant to be. It’s a dish you build in layers — rice perfumed with cinnamon, allspice, cardamom; meat simmered until tender; eggplant, cauliflower, potatoes browned and stacked like a crown. Then the whole pot is flipped, literally turned upside down, revealing a tower of golden vegetables and fragrant rice that looks like it came out of a home kitchen and a celebration all at once. Maqluba means “upside down,” not just in name but in spirit — a small, defiant magic trick pulled off in kitchens from Jenin to Gaza to Ramallah.
Its origins stretch back centuries, deep into Palestinian and Levantine cooking. Families pass down their version like a story that grows with each retelling — one adds more allspice, another caramelizes the vegetables, another insists on lamb instead of chicken. No two maqlubas are exactly alike, and that’s part of the beauty.
In Palestine, maqluba isn’t just dinner. It’s ceremony. A feast dish. A show of love and pride. You make it for special occasions, for guests you want to honor, for family gatherings where the table is loud and crowded and alive. When the pot lifts and the steam hits your face, when everyone leans in to admire the reveal — that’s the real heart of the dish.
Maqluba is hospitality in its purest form, forged from centuries of tradition, surviving displacement, conflict, migration — everything the world has thrown at Palestinians. It’s comfort, memory, resilience layered into a single pot.
You don’t just eat maqluba. You eat the history, the struggle, the generosity, the homes people carry with them even when home becomes a story told at the table.
It’s Palestine on a platter — flipped, steaming, unforgettable.
Samp is meant to be simple and nourishing. Its texture can be adjusted easily: add more water for a looser porridge or simmer longer for a thicker, almost pudding-like consistency. It is one of the closest dishes you can make today to the foods shared at the earliest recorded harvest gatherings in New England.
If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. Let's explore international cuisine together!
.jpg)
Maqluba From Palestine
Palestinian Maqluba, also spelled "makloubeh" or "maqloubeh, is a flavorful and visually striking dish that showcases the rich culinary heritage of Palestine.
Prep time
1 hour
Cook time
1.5 hour
Serves
6
INGREDIENTS
For the Meat Layer:
1 pound (450g) lamb or chicken, cut into pieces
2 tablespoons olive oil
1 onion, chopped
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1 teaspoon cumin
1 teaspoon tumeric
1 teaspoon paprika
1/2 teaspoon black pepper
Salt and pepper to taste
For the Rice Layer:
2 cups long-grain rice
4 cups chicken or vegetable broth
1 teaspoon ground turmeric (for coloring, optional)
Salt to taste
For the Vegetable Layer:
1 large eggplant (aubergine), sliced into rounds
1 head of cauliflower, separated into florets
1-2 carrots, cut into pieces
2 potatoes, cut into piece
2-3 cloves garlic, minced
Vegetable oil for frying
For Garnish:
Toasted pine nuts or almonds
Fresh parsley or cilantro, chopped
Small Book Big Flavor Vol. 1 is your essential guide to transforming everyday meals into culinary delights with minimal effort. This compact book reignites the joy of home cooking by offering easy-to-follow recipes and practical tips that infuse bold flavors into your dishes. Whether you're a beginner or an experienced cook, you'll find inspiration in its diverse, globally-influenced ideas, from creamy chicken curry to flavorful pilaf rice. Embrace the art of soulful, memorable home cooking and make every meal an event with this indispensable culinary resource.
Instructions
A true celebration dish, the maqluba takes rice and chicken to the next level.
Click here for video recipe and story on Instagram
Prepare the Meat Layer:
In a large pot, heat the vegetable oil over medium-high heat.
Add the chopped onion and sauté until it becomes translucent.
Add the meat pieces and brown them on all sides.
Season add all your spices.
Add enough water to cover the meat and bring to a boil.
Reduce the heat, cover, and simmer until the meat is tender and cooked through, adding more water if needed. Once done, remove the meat from the pot and set it aside.
Prepare the Rice Layer:
Rinse the rice under cold water until the water runs clear.
In the same pot you used for the meat, add the rinsed rice, chicken or vegetable broth, ground turmeric (if using), and salt.
Bring to a boil, then reduce the heat, cover, and simmer for about 5-10 minutes, or until the rice is partially cooked. It should still have a signficant slight bite to it.
Remove the pot from the heat and set it aside.
Prepare the Vegetable Layer:
In a separate pan, heat vegetable oil over medium-high heat.
Fry the eggplant slices and cauliflower florets until they become golden brown and tender. Drain them on paper towels to remove excess oil.
Assemble and Cook the Maqluba:
In a large, deep pot or a specialized Maqluba pot, start assembling the layers. Begin with a layer of fried eggplant slices, followed by a layer of cauliflower florets, and carrots and potatoes. Sprinkle minced garlic over everything.
Next, the meat over all the vegetables with the half broth included.
Place the rice over everything.
Repeat the layers if desired, finishing with a layer of rice.
Cooking the Maqluba:
Cover the pot with a tight-fitting lid or a clean kitchen towel, and place it over low heat. Cook for about 20-30 minutes or until the rice is fully cooked and the flavors meld together.
To check for doneness, insert a fork into the Maqluba, and it should come out clean when the rice is cooked.
Serving the Maqluba:
Carefully flip the Maqluba onto a large serving platter, so the meat and vegetables are on top.
Garnish with toasted pine nuts or almonds and chopped fresh parsley or cilantro.
Serve hot, with yogurt or tahini sauce on the side if desired.
