Makloubeh, which means “upside-down” in Arabic, is a stunning dish that lives up to its name! It’s a delicious layered rice and chicken dish that is flipped over when served, revealing a gorgeous pattern of vegetables and meat on top. This dish is packed with flavor, texture, and pure comfort. Today, I’m going to guide you through this amazing recipe step by step!

Method

Preparing the Ingredients

To start, it’s important to prepare the components individually before layering them together. Begin by deep-frying the cauliflower pieces in a hot pan until they are golden brown and crispy. This step not only enhances their texture but also gives them a rich, roasted flavor that pairs beautifully with the rice. Set the fried cauliflower aside to drain on a paper towel. Next, slice the potatoes into rounds and deep fry them in the same pan until they are tender and slightly crispy. Place the fried potatoes with the cauliflower to rest.

While the vegetables are cooling, it’s time to prepare the chicken. In a medium pot, bring water to a boil and add the chicken breast, along with a chicken bouillon cube and one teaspoon of Makloubeh spice. This combination infuses the chicken with a deep, savory flavor. Boil the chicken until it is cooked through and tender. Once done, remove the chicken from the broth, reserving three cups of the liquid for later. Shred the chicken breast into chunky pieces and set aside.

Layering the Makloubeh

Now comes the fun part layering the dish. Take a large, deep pot and begin with the tomato slices, carefully arranging them at the bottom. This creates a vibrant base once the dish is flipped. Next, layer the sliced onions over the tomatoes, followed by the shredded chicken. On top of the chicken, add the fried cauliflower and then the fried potato slices. Finish the layering by adding the washed and drained rice, spreading it evenly over the vegetables.

Once layered, sprinkle the remaining teaspoon of Makloubeh spice and salt over the rice. Carefully pour the reserved chicken broth into the pot, ensuring that the liquid covers the rice completely. This step is crucial for even cooking.

Cooking the Makloubeh

Cover the pot with a lid and bring the mixture to a gentle boil over medium-high heat. Once it starts bubbling, reduce the heat to low and let the Makloubeh cook for about 40 minutes. The slow cooking process allows the flavors to meld and the rice to absorb the rich broth.

The Flip

Once cooked, remove the pot from the heat and let it sit, covered, for about 20 minutes. This resting time helps the layers to firm up, making it easier to flip. After resting, place a large, flat plate over the top of the pot. Firmly hold the plate and the pot handles, and in one swift motion, flip the pot upside down. Slowly lift the pot to reveal the beautiful, layered Makloubeh, topped with the vibrant tomato slices.

Garnish and Serve

To finish, sprinkle toasted almonds over the top for a satisfying crunch. Makloubeh pairs wonderfully with a side of plain yogurt or a crisp, refreshing salad. The creamy yogurt balances the dish’s savory flavors perfectly.

Necessary Tools

Deep frying pan
Medium pot for boiling chicken
Large pot for layering and cooking Makloubeh
Knife and cutting board
Measuring cups and spoons
Large plate for flipping

Makloubeh Recipe

Recipe by Henry Avery

0.0 from 0 votes

Cuisine: LevantineDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

hour

Total time

hour

minutes

Ingredients

1 cauliflower, broken into pieces, deep fried
2 potatoes, sliced & deep fried
1.5 cups rice, washed & drained
1 chicken breast, boiled
1 onion, sliced
2 tomatoes, sliced
1 chicken bouillon cube
2 tsp Makloubeh spice, divided
1 tsp salt
4 cups water

Directions

Prepare the Ingredients: Deep fry the cauliflower pieces and potato slices until golden. Set aside. Boil the chicken breast in water with the bouillon cube and 1 tsp of Makloubeh spice. Once cooked, shred the chicken into chunks and reserve 3 cups of broth.
Layering: In a large pot, layer sliced tomatoes at the bottom. Follow with a layer of onions, shredded chicken, fried cauliflower, and finally the rice. Sprinkle the remaining 1 tsp of Makloubeh spice and salt on top. Pour the reserved chicken broth over the layers.
Cooking: Cover the pot and bring to a boil. Then reduce the heat to low and cook for about 40 minutes or until the rice is tender and fully cooked.
The Flip: Let the pot sit for 20 minutes off the heat to settle. Carefully place a large plate over the pot and flip it upside-down. The pot should slide off easily, revealing the beautifully layered dish.
Garnish and Serve: Top with toasted almonds for extra crunch and flavor.

Notes

Make sure the broth fully covers the rice for even cooking.
Allow the dish to sit after cooking to ensure the layers are set properly.
Use a large, flat plate to flip the dish to maintain its beautiful shape.

Serving Suggestions

Makloubeh is best enjoyed with a side of plain yogurt or a fresh salad. The creaminess of yogurt balances the savory layers beautifully. You can also sprinkle some fresh parsley on top for a pop of color.

Fun Fact

Makloubeh is a traditional Levantine dish and is particularly popular in Palestine, Jordan, and Syria. The dramatic flip at the end is always a delightful moment at the dining table!

Conclusion

Makloubeh is not just a meal, it’s a culinary experience! The combination of tender chicken, crispy vegetables, and fragrant rice makes every bite memorable. Whether you’re serving it to family or friends, this dish is sure to impress. Try it this weekend and enjoy the layers of goodness!