Maqluba – Traditional Palestinian National Dish Recipe

Maqluba is one of Palestine’s most iconic dishes. This layered pot of rice, vegetables, and tender chicken or lamb is cooked together and then carefully flipped upside down onto a serving tray, revealing a stunning tower of golden vegetables and aromatic rice.

It’s served during gatherings, holidays, and family celebrations throughout Palestine — delicious, fragrant, and deeply traditional.

Ingredients for Palestinian Maqluba

For the Meat

  • 1 whole chicken (cut into pieces) or 1 kg lamb

  • 1 onion, quartered

  • 2 bay leaves

  • 4 cardamom pods

  • 1 cinnamon stick

  • Salt & pepper to taste

  • Water (to boil)

For the Vegetables

  • 1 large eggplant, sliced

  • 2 potatoes, sliced

  • 1–2 carrots, sliced

  • Oil for frying (or baking)

For the Rice

  • 2 cups basmati rice (rinsed & soaked 20 minutes)

  • 1 tsp turmeric

  • 1 tsp cumin

  • ½ tsp cinnamon

  • ½ tsp allspice

  • ½ tsp black pepper

  • Salt to taste

Optional Garnish

  • Toasted almonds

  • Toasted pine nuts

  • Parsley

How to Make Maqluba (Step-by-Step)

1. Cook the Meat

  • Place chicken/lamb in a pot with onion, bay leaves, cardamom, cinnamon, salt, and pepper.

  • Cover with water and boil until fully cooked (about 35–45 minutes).

  • Remove meat and reserve the broth — this will flavor the rice.

2. Prepare the Vegetables

  • Slice eggplant, potatoes, and carrots.

  • Fry them until golden, or bake for a lighter version.

  • Set aside on paper towels.

3. Season the Rice

  • In a bowl, mix the soaked rice with turmeric, cumin, cinnamon, allspice, pepper, and salt.

4. Layer the Maqluba (the key part!)

In a deep pot:

  1. Bottom layer: fried eggplant slices

  2. Add fried potatoes and carrots

  3. Add the cooked chicken/lamb pieces

  4. Top with the seasoned rice (spread evenly)

Pour the reserved broth over everything — enough to cover the rice by about 1 cm.

5. Cook the Maqluba

  • Bring to a gentle simmer.

  • Cover and cook on low heat for 35–40 minutes until rice is fluffy and broth is absorbed.

6. Flip the Pot (the famous moment!)

  • Let the pot rest for 10 minutes.

  • Place a large serving tray on top.

  • Hold firmly and flip the pot upside down.

  • Slowly lift to reveal the layered tower of Maqluba.

7. Garnish & Serve

Sprinkle with toasted almonds, pine nuts, or parsley.
Serve with yogurt salad, Arabic salad, or plain yogurt.

Tips for Authentic Palestinian Maqluba

  • Frying the vegetables gives the best flavor.

  • Use homemade broth — it makes the rice rich and aromatic.

  • Letting the pot rest before flipping helps hold the shape.

  • Lamb gives a deeper flavor, but chicken is more common.

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