Palestinian Maqluba Layers (Printable format)

Fragrant Palestinian dish featuring tender meat, aromatic rice, and roasted veggies layered and flipped for serving.

# List of ingredients:

→ Meats

01 - 2 lbs bone-in lamb shanks or chicken pieces
02 - 1 tsp ground black pepper
03 - 1 tsp ground allspice
04 - 1/2 tsp ground cinnamon
05 - 1 tsp salt

→ Rice

06 - 2 cups long-grain basmati rice
07 - 1/2 tsp turmeric
08 - 1/2 tsp ground cumin
09 - 1/2 tsp salt

→ Vegetables

10 - 2 medium eggplants, peeled and sliced into 3/8-inch rounds
11 - 2 medium potatoes, sliced into 3/8-inch rounds
12 - 2 large tomatoes, sliced
13 - 1 medium onion, sliced

→ Aromatics & Garnish

14 - 3 tbsp vegetable oil
15 - 1/2 cup slivered almonds or pine nuts, toasted
16 - 1/4 cup chopped fresh parsley
17 - 3-4 cups chicken or beef broth

# How to make it:

01 - Rinse the rice in cold water several times until the water runs clear. Soak for 30 minutes, then drain.
02 - Season the lamb or chicken with ground black pepper, allspice, cinnamon, and salt.
03 - Heat 1 tablespoon vegetable oil in a large pot over medium-high heat. Brown the meat on all sides, then remove and set aside.
04 - Add sliced onions to the pot and sauté until soft. Return the meat to the pot and add enough broth to cover. Simmer for 30–40 minutes until nearly cooked. Reserve the broth, then remove meat and onions.
05 - Preheat the oven to 400°F. Brush eggplant and potato slices with remaining vegetable oil, arrange on baking sheets, and roast for 20–25 minutes until golden and tender.
06 - In a large heavy-bottomed pot, layer tomato slices to cover the bottom, followed by roasted potatoes, then eggplant, then cooked meat and onions. Top with the drained rice, pressing gently.
07 - Mix turmeric, cumin, and salt into the reserved broth. Pour enough broth over the rice to just cover (approximately 3–4 cups).
08 - Cover the rice with a heatproof plate or lid smaller than the pot to keep the layers compact, then cover tightly with the pot lid.
09 - Bring to a gentle simmer over medium heat, then reduce to low. Cook undisturbed for 35–40 minutes until rice is fully cooked and liquid absorbed.
10 - Remove the pot from heat and let rest, covered, for 15 minutes.
11 - Place a large serving platter over the pot and carefully flip to unmold the layered dish. Garnish with toasted nuts and chopped parsley.

# Expert Suggestions:

01 -
  • That theatrical flip at the end never gets old, and it always impresses people sitting at your table.
  • Every layer brings something different—tender meat, crispy edges on the vegetables, rice infused with all those flavors melting together.
  • It actually tastes better when you make it for someone, like the effort becomes part of the dish itself.
02 -
  • If your rice isn't rinsed properly, it will clump together no matter what else you do right—that small step changes everything.
  • The flip works because you let it rest covered first; skipping that step means risking a collapse when you invert the pot.
  • Roasting the vegetables ahead of time adds flavor and texture that raw vegetables would never give you, even if you're tempted to skip that step.
03 -
  • Use a heavy-bottomed pot that distributes heat evenly—uneven cooking will create burnt spots instead of a golden base.
  • If you're nervous about the flip, practice with a smaller batch first, or have someone there to steady the platter and pot together.
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