Maklouba: A Traditional Middle Eastern Delight

Maklouba, which translates to “upside down” in Arabic, is a beloved Middle Eastern dish that combines rice, meat, and vegetables in a savoury and flavorful harmony. Traditionally made with chicken or lamb, this dish is a festive favorite, often served during family gatherings and special occasions. What sets Maklouba apart is its unique presentation – after cooking, the entire dish is flipped upside down, creating a stunning display of perfectly layered ingredients.

Ingredients:

• 2 cups basmati rice
• 1 whole chicken (cut into pieces) or 1 lb lamb (cut into pieces)
• 2 large eggplants (sliced into rounds)
• 2 potatoes (peeled and sliced into rounds)
• 1 large onion (sliced)
• 2 tomatoes (chopped)
• 1/2 cup olive oil
• 1 tsp ground cinnamon
• 1 tsp ground allspice
• 1 tsp turmeric powder
• 1 tsp cumin
• 1 bay leaf
• 4 cups chicken broth (or water)
• Salt and pepper to taste
• Chopped parsley for garnish
• Toasted almonds or pine nuts for garnish

Instructions:

1. Fry the Vegetables:
   Begin by heating olive oil in a large skillet over medium heat. Fry the sliced eggplants and potatoes until golden brown on both sides. Remove them from the skillet and set them aside on a paper towel to drain excess oil.

2. Cook the Chicken:
   In the same pan, add a little more olive oil and brown the chicken pieces (or lamb) on all sides. Add the chopped onion and garlic, followed by the spices: cinnamon, allspice, turmeric, cumin, salt, and pepper. Stir well, allowing the fragrant spices to infuse the meat and onions.

3. Layer the Maklouba:
   In a large pot, begin layering the ingredients. Start with a layer of fried potatoes at the bottom of the pot, followed by a layer of eggplant. Then, add the browned chicken pieces, and top with chopped tomatoes. These layers create a beautiful combination of textures and flavors.

4. Add the Rice:
   Rinse the basmati rice under cold water until the water runs clear. Evenly spread the rice over the chicken and vegetables in the pot, creating the final layer.

5. Cook the Maklouba:
   Pour the chicken broth (or water) into the pot until it just covers the rice. Add a bay leaf on top, and bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 30-40 minutes, or until the rice is fully cooked and the chicken is tender.

6. Flip and Serve:
   Once the dish is cooked, carefully flip the pot onto a large serving platter, allowing the ingredients to form a perfectly stacked layer. The result will be a stunning, inverted presentation of rice, meat, and vegetables. Garnish with chopped parsley and toasted almonds or pine nuts for added crunch and flavor.