Maqloubeh is one of the favorite traditional Palestinian main courses that has become popular in many other eastern countries. The funny name of Maqloubeh, which means “Upside-down” in English, was inspired from the way this dish is cooked and presented. The prime ingredients of Maqloubeh are rice, eggplants and chicken/meat, but some people tend to add their own touch to the dish to make it more appetizing. This time, I will share with you the traditional Palestinian recipe of cooking Maqloubeh from A to Z. Stay tuned!
4 cups of rice
2 chickens or 2 plates of chicken breasts/1 kilo of chopped meat
3 fresh big eggplants
3 big onions
1 cube of chicken stock (Maggi)
1 tablespoon of salt
1/2 tablespoon of sweet (white) pepper
1/4 teaspoon of cinnamon
1 teaspoon of curcuma
3 tablespoons of sunflower oil
1 tablespoon of flour
After washing the chicken/meat, put it in the pot over low-medium heat until the water is absorbed. Add 2 tablespoons of sunflower oil and 2 finely chopped onions and stir the batter till it is stewed. Then, add enough water to cover the chicken by 3 inches, 1 cube of chicken stock (Maggi), 1 tablespoon of salt and 1/2 tablespoon of sweet (white) pepper. Place the cover over the pot for 30 minutes. The chicken/meat is now well-cooked!
Slice the 3 fresh eggplants and fry them over medium-high heat. Keep the eggplants aside. Slice 1 onion and combine it with 1 tablespoon of flour; then fry the batter over low-medium heat till the onion becomes gold and crispy.
Rinse 4 cups of rice and soak it in hot water for 15 minutes. After that, place the chicken/meat in the bottom of the pot, and this would make the first layer. Then, add the fried eggplants as the second layer and the fried onion as a third layer.
Use a sieve to strain the rice from water, add 1/4 teaspoon of cinnamon and 1 nutmeg and stir until the batter is well-mixed. Then, put the rice in the pot as the forth layer.
Use a sieve to strain onions from chicken stock, add 1 teaspoon of curcuma to the chicken stock and mix the batter. Add 1 cup of chicken stock to each cup of rice (4 cups of chicken stock). Add 1 tablespoon of sunflower oil to the rice in the pot and the 4 cups of chicken stock. Place the cover over the pot and cook the batter over low heat for 25-30 minutes.
Finally, turn the pot upside-down and bon appétit!