Palestinian Maqluba: A Layered Rice Dish
Recipe Overview
Overview
Maqluba, a beloved Palestinian dish, is not just a meal but a celebration of culture and resilience. The process of making this layered rice dish is as rewarding as the final product. Starting with a rich, spiced meat stock, the dish is built layer by layer, incorporating tender meat, vibrant vegetables, and aromatic rice. The act of flipping the pot to reveal the beautifully layered dish is a moment of anticipation and joy.
The choice of ingredients is crucial; using lamb shoulder adds depth, while the fried vegetables contribute a delightful texture. The rice, soaked and seasoned, absorbs the flavors of the stock, creating a harmonious blend that is both comforting and satisfying. Each bite is a reminder of the rich culinary traditions of Palestine.
Serving Maqluba with a side of yogurt or a fresh salad enhances the experience, balancing the richness of the dish. This recipe is perfect for gatherings, allowing everyone to share in the beauty of Palestinian cuisine. Whether you’re familiar with the dish or trying it for the first time, Maqluba is sure to leave a lasting impression.
Recipe Details
Steps & Tips
Grab 1.5 kg of lamb shoulder chunks and a large stock pot.
Add 2 tablespoons of vegetable oil to the pot and turn the heat to high.
Add pieces of meat to the pot and fry until golden on both sides.
Tip: Searing the meat adds extra flavor, even if it creates a mess.
Chop 3 medium onions and sauté them in the pot for 2-3 minutes.
Add spices to the pot and toast for 90 seconds.
Pour in a little water to deglaze the pot.
Pour in 3 liters of water to submerge the meat.
Add 2 teaspoons of salt and bring to a boil.
Turn heat to medium and cover to simmer for 1.5 hours.
Cut 1.5 to 2 kg of orine into slices before frying.
Salt the orine slices to remove bitterness and excess liquid.
Tip: Salting the orine helps remove bitterness and speeds up cooking.
Wash the salted orine under tap water to remove excess salt.
Heat 2 cm of frying oil in a pan.
Add orine slices to the hot oil and fry until golden.
Tip: Frying the orine gives a better texture and flavor than baking.
Wash 600 g of basmati rice to remove starch.
Tip: Use long-grain basmati rice for better structure in layered dishes.
Soak the washed rice in clean water for at least 30 minutes.
Pull out the tender meat and set aside.
Strain the stock to remove solids.
Mix rice with salt and spices in a bowl.
Layer orine and rice in a pot, adding meat in between.
Tip: A wider, shorter pot helps the mauba stay together when flipped.
Pour stock over the assembled ingredients.
Tip: Pour stock over the back of a spatula to avoid disturbing the rice.
Cover the pot and bring to a boil.
Turn heat to low and let it cook for 30 minutes.
Tip: Serve yogurt alongside mauba for a complete experience.
Grate cucumber and mix with yogurt, lemon juice, and salt.
Let the mauba rest for 20-30 minutes before flipping.
Tip: Let the mauba rest before flipping to help it stay upright.
Place a large plate on top and flip the pot.
Garnish and serve the mauba.
Ingredients
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Maqluba is traditionally flipped over before serving, revealing its beautiful layers.
- •The dish symbolizes Palestinian resilience and is often made for special occasions.
- •Using Basmati rice ensures a fluffy texture that holds together well when flipped.
- •Frying the vegetables enhances their flavor and texture, making the dish more enjoyable.
