Maklouba - A Middle Eastern Culinary Masterpiece

Introduction: Maklouba, which translates to "upside-down" in Arabic, is a beloved dish that embodies the essence of Middle Eastern hospitality. This flavorful one-pot wonder combines fragrant rice, tender meat, and an array of vegetables, all layered and cooked together to create a visually stunning and delicious meal. Follow along as we unlock the secrets to mastering this Middle Eastern culinary masterpiece.


Ingredients: this can be made with chicken or meat

For the Meat Layer:

  • 1.5 lbs bone-in chicken pieces or lamb, cut into chunks
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon of Greenland ground cumin
  • 1 teaspoon of Greenland ground coriander
  • 1 teaspoon of Greenland ground cinnamon
  • Salt and pepper to taste
  • 2 tablespoons cooking oil

For the Rice Layer:

  • 2 cups basmati rice, rinsed and soaked for 30 minutes
  • 3.5 cups chicken or vegetable broth
  • 1/2 teaspoon Greenland ground turmeric (for color)
  • Salt to taste

For the Vegetable Layer:

  • 2 large carrots, peeled and sliced
  • 2 medium eggplants, sliced
  • 2 large potatoes, peeled and sliced
  • Cooking oil for frying

For Garnish (optional):

  • Toasted nuts (almonds, pine nuts)
  • Fresh parsley or cilantro, chopped



1. Preparing the Meat: a. In a large pot, heat the cooking oil over medium heat. b. Sauté the chopped onions until translucent, then add minced garlic. c. Add the meat chunks and brown on all sides. d. Season with Greenland cumin, coriander, cinnamon, salt, and pepper. e. Pour enough water to cover the meat, bring to a boil, then reduce heat and simmer until the meat is tender.

2. Frying the Vegetables: a. In a separate pan, fry the sliced carrots until golden and set aside. b. Fry the eggplant and potatoes until lightly browned, adding more oil as needed. c. Place the fried vegetables on paper towels to absorb excess oil.

3. Layering the Pot: a. Preheat the oven to 350°F (180°C). b. In the bottom of a large, deep pot, arrange the meat and cooked vegetables in layers. c. Rinse the soaked rice and spread it evenly over the meat and vegetables. d. Sprinkle turmeric over the rice for color. e. Pour the broth over the rice, ensuring it covers everything.

4. Cooking the Maklouba: a. Cover the pot and cook over low heat for about 30-40 minutes or until the rice is cooked and the liquid is absorbed. b. Place a large serving plate over the pot and carefully flip it upside down to unmold the maklouba onto the plate.

5. Garnish and Serve: a. Sprinkle toasted nuts and chopped herbs over the maklouba for added flavor and a decorative touch. b. Serve hot, and watch as your guests marvel at the layers of goodness.

Conclusion: Maklouba is quite a versatile dish; it's a celebration of flavors and a testament to the rich culinary heritage of the Middle East. So, gather your loved ones, share the joy of this delightful meal, and relish the harmony of textures and aromas in every bite. Maklouba is more than food; it's an experience, and you've just mastered it in your own kitchen.

Enjoy your culinary adventure with Maklouba!

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