Ramadan Recipes | How to Make Palestinian Maqluba/Maklube

chicken

🥗Healthier: tofu

💰Cheaper: chickpeas

Tofu provides a plant-based protein option, while chickpeas are budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers similar health benefits, while vegetable oil is often less expensive.

eggplant

🥗Healthier: zucchini

💰Cheaper: cabbage

Zucchini is lower in calories, and cabbage is a cost-effective substitute.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs are more shelf-stable and cheaper, though fresh adds vibrant flavor.

Rinse rice under cold water until the water runs clear.

Soak the rice in water for about 30 minutes, then drain.

Season the chicken with salt and spices including turmeric, coriander, cumin, all spice, and cinnamon.

Heat ghee in a large pot over medium heat until shimmering.

Sear the chicken pieces until browned on all sides, about 5-7 minutes.

Remove the chicken and set aside, then add sliced onions (if used) and garlic (if used) to the pot.

Sauté the onions until translucent, about 3-4 minutes.

Layer the aubergine and cauliflower in the pot, cooking until slightly softened, about 5 minutes.

Add the chicken back into the pot, followed by the chopped tomato.

Pour in the drained rice, spreading it evenly over the vegetables and chicken.

Add water, ensuring the rice is submerged.

Bring to a boil, then reduce heat to low and cover.

Cook for about 30-40 minutes, or until the rice is tender and liquid is absorbed.

Remove from heat and let sit covered for 10 minutes.

Invert the pot onto a large serving platter, allowing Maqluba to fall out in layers.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary