Are you looking for a dish that’s both flavorful and visually stunning? Look no further than Maqluba, a traditional Middle Eastern recipe that’s perfect for special occasions. This delicious casserole-style meal consists of layers of rice, meat or vegetables, and spices, all topped with a golden-brown crust.
Maqluba is often served at weddings and holidays in countries such as Syria, Lebanon, Jordan, and Palestine, and its rich flavors and aromas are sure to impress your guests. But don’t worry if you’re new to cooking Maqluba – our recipe collection has got you covered. From classic chicken and eggplant variations to more adventurous lamb and quail options, we’ve gathered 20 of the most flavorful Maqluba recipes out there.
Whether you’re a seasoned cook or just starting to explore Middle Eastern cuisine, these recipes are sure to become new favorites. So go ahead, get cooking, and make your next dinner party one to remember!
Classic Chicken Maqluba with Eggplant and Potatoes
Maqluba is a beloved Middle Eastern dish that literally translates to “upside-down” – a flavorful rice and vegetable casserole cooked to perfection. This recipe combines juicy chicken, tender eggplant, and creamy potatoes in a richly aromatic sauce.
Ingredients:
– 1 1/2 pounds boneless, skinless chicken thighs
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 2-3 medium-sized potatoes, peeled and thinly sliced
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1 cup uncooked white rice
– 2 cups water
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– Salt and black pepper to taste
– Vegetable oil for frying
Instructions:
1. Heat oil in a large skillet over medium-high heat. Cook the chicken until browned, then set aside.
2. Fry the eggplant slices in batches until golden. Drain on paper towels.
3. In the same skillet, cook the potatoes and onion until the potatoes are slightly tender.
4. In a separate pot, combine rice, water, cumin, paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until the liquid is absorbed.
5. Assemble the Maqluba by placing cooked chicken, eggplant, potatoes, and sauce in a large saucepan. Cover with a tight-fitting lid.
6. Cook over low heat for 10-15 minutes or until the flavors meld together.
7. Serve hot, garnished with chopped parsley and a dollop of yogurt (optional).
Cooking Time: Approximately 45-50 minutes.
Lamb Maqluba with Fragrant Basmati Rice
Maqluba, a traditional Middle Eastern dish, is a flavorful rice casserole filled with tender lamb and aromatic spices. This recipe combines the richness of lamb with the fluffy texture of basmati rice.
Ingredients:
– 1 pound boneless lamb shoulder or neck
– 2 cups basmati rice
– 4 cups water
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– Salt and black pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 350°F.
2. Cook basmati rice according to package instructions using 4 cups of water.
3. In a large skillet, heat olive oil over medium-high heat. Add lamb, onion, and garlic; cook until lamb is browned, about 5 minutes.
4. Add cumin, paprika, salt, and pepper; stir well.
5. Pour cooked rice over the lamb mixture in a large oven-safe dish.
6. Bake for 30-40 minutes or until rice is golden and lamb is tender.
7. Garnish with chopped parsley, if desired.
Cooking Time: 45-50 minutes
Vegetable Maqluba with Cauliflower and Carrots
Maqluba, a traditional Middle Eastern dish, is a flavorful rice casserole filled with an array of colorful vegetables. This recipe puts a creative twist on the classic by adding roasted cauliflower and carrots to create a delightful and nutritious meal.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1 tablespoon olive oil
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 head of cauliflower, broken into florets
– 2 medium carrots, peeled and sliced
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large pot, heat oil over medium-high heat. Add onion and garlic; cook until softened.
3. Add cauliflower and carrots; cook for 5 minutes.
4. Stir in cumin, salt, and pepper.
5. In a separate pot, bring water to a boil. Add rice; reduce heat to low, cover, and simmer for 15-20 minutes or until cooked.
6. Combine cooked rice with the vegetable mixture in a 9×13-inch baking dish.
7. Bake for 25-30 minutes or until golden brown.
Cooking Time: 45-50 minutes
Spicy Maqluba with Turmeric and Cumin
Maqluba, a traditional Middle Eastern dish, gets a boost of flavor from the addition of turmeric and cumin. This spicy twist on the classic rice and vegetable dish is perfect for those who like a little heat in their meals.
Ingredients:
– 1 cup basmati rice
– 2 cups water
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon ground cumin
– 1/2 teaspoon ground turmeric
– 1/4 teaspoon cayenne pepper
– Salt and black pepper to taste
– Fresh parsley or cilantro for garnish
Instructions:
1. Heat the oil in a large saucepan over medium-high heat.
2. Add the onion, garlic, and red bell pepper; cook until the vegetables are tender, about 5 minutes.
3. Add the rice, water, cumin, turmeric, cayenne pepper, salt, and black pepper to the saucepan. Stir well.
4. Bring to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes or until the rice is cooked and the liquid has been absorbed.
5. Garnish with fresh parsley or cilantro and serve hot.
Cooking Time: 25-30 minutes
Maqluba with Fried Tomatoes and Garlic Yogurt
Maqluba with Fried Tomatoes and Garlic Yogurt Recipe
This classic Middle Eastern dish gets a flavorful boost with the addition of crispy fried tomatoes and creamy garlic yogurt. Experience the perfect blend of tender rice, savory meat, and tangy flavors.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1 pound ground lamb or beef
– 1 onion, finely chopped
– 1 teaspoon ground cumin
– 1/2 teaspoon ground cinnamon
– Salt and black pepper
– Vegetable oil for frying
– 4 large tomatoes, sliced into 1/4-inch thick rounds
– Garlic yogurt (see below for recipe)
– Fresh parsley or cilantro, chopped (optional)
Instructions:
1. Cook the rice according to package instructions.
2. In a separate pan, cook the ground lamb or beef until browned, breaking it up with a spoon as needed.
3. Add the chopped onion, cumin, cinnamon, salt, and pepper to the pan; cook until the onion is translucent.
4. Layer the cooked rice and meat mixture in a large skillet or Dutch oven.
5. Fry the tomato slices in hot oil until crispy; place on top of the rice mixture.
6. Serve with garlic yogurt sauce.
Garlic Yogurt Recipe:
– 1 cup plain yogurt
– 2 cloves garlic, minced
– Salt to taste
Combine all ingredients and refrigerate for at least 30 minutes before serving.
Cooking Time: Approximately 45-50 minutes.
Beef and Chickpea Maqluba with Tahini Drizzle
Maqluba, a traditional Middle Eastern dish, gets a flavorful twist with the addition of beef and creamy tahini drizzle. This hearty one-pot meal is perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 lb beef cubes (such as sirloin or ribeye)
– 2 cups cooked chickpeas
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 1 cup basmati rice
– 2 cups water
– 1 tsp ground cumin
– 1 tsp paprika
– Salt and pepper, to taste
– Tahini drizzle: 2 tbsp tahini paste, 2 tbsp lemon juice, 1 tbsp olive oil
Instructions:
1. Heat oil in a large pot over medium-high heat. Add beef; cook until browned, about 5 minutes.
2. Add onions and garlic; cook until onions are translucent.
3. Stir in cumin, paprika, salt, and pepper.
4. Add chickpeas, rice, and water. Bring to a boil, then reduce heat to low and simmer, covered, for 25-30 minutes or until rice is cooked.
5. Prepare tahini drizzle by whisking together tahini paste, lemon juice, and olive oil.
6. Serve maqluba hot with tahini drizzle on top.
Cooking Time: 35-40 minutes
Maqluba with Pine Nuts and Golden Raisins
A classic Middle Eastern dish gets a sweet and nutty twist! This Maqluba recipe combines the flavors of basmati rice, chicken, and spices with the crunch of pine nuts and the sweetness of golden raisins.
Ingredients:
– 1 cup basmati rice
– 2 lbs boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– Salt and black pepper, to taste
– 1/4 cup pine nuts
– 1/4 cup golden raisins
– 2 cups water
– Fresh parsley, for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add chicken and cook until browned, about 5 minutes.
3. Add onion, garlic, cumin, paprika, salt, and pepper; cook until onion is translucent, about 3-4 minutes.
4. Stir in pine nuts and golden raisins; cook for 1 minute.
5. Add rice to the skillet and stir to combine.
6. Pour in water and bring to a boil.
7. Reduce heat to low, cover, and simmer for 20-25 minutes or until liquid is absorbed and rice is tender.
Cooking Time: 25-30 minutes
Herbed Maqluba with Fresh Mint and Parsley
Maqluba, a traditional Middle Eastern dish, is elevated to new heights with the addition of fresh mint and parsley. This flavorful one-pot wonder is perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon salt
– Fresh mint leaves and parsley, chopped (about 1/4 cup each)
– 1 can diced tomatoes (14.5 oz)
Instructions:
1. Heat oil in a large saucepan over medium heat. Add onion and cook until translucent.
2. Add garlic, cumin, and salt. Cook for 1 minute.
3. Add rice and stir to combine with the onion mixture. Cook for 2 minutes.
4. Add water, diced tomatoes, mint leaves, and parsley. Stir well.
5. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes or until rice is cooked.
6. Serve hot, garnished with additional fresh herbs if desired.
Cooking Time: 20-25 minutes
Maqluba with Roasted Eggplant and Bell Peppers
Maqluba, a traditional Middle Eastern dish, gets a flavorful twist with the addition of roasted eggplant and bell peppers. This hearty rice and vegetable casserole is perfect for a family dinner or special occasion.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 2 medium eggplants, sliced into 1/2-inch thick rounds
– 2 large bell peppers, sliced into 1-inch pieces
– 1 tablespoon olive oil
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 2 tablespoons vegetable oil
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss eggplant and bell peppers with olive oil, salt, and pepper. Spread on a baking sheet and roast for 30 minutes.
3. Cook rice according to package instructions using 2 cups of water.
4. In a large skillet, heat 1 tablespoon vegetable oil over medium-high heat. Add chopped onion and cook until softened, about 5 minutes.
5. Add garlic, cumin, salt, and pepper to the skillet and stir for 1 minute.
6. In a large pot or Dutch oven, combine cooked rice, roasted vegetables, and skillet mixture. Mix well.
7. Cover the pot and bring to a boil. Reduce heat to low and simmer for 10-15 minutes.
Cooking Time: 45-50 minutes
Maqluba with Lamb Shanks and Caramelized Onions
Maqluba is a traditional Middle Eastern dish that translates to “upside-down” due to its unique cooking method. This recipe adds a rich flavor profile by incorporating lamb shanks and caramelized onions.
Ingredients:
– 4 lamb shanks
– 2 large onions, thinly sliced
– 1 cup basmati rice
– 2 cups water
– 2 tablespoons olive oil
– 1 teaspoon cumin
– 1 teaspoon coriander
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high heat. Add the sliced onions and cook for 20-25 minutes or until caramelized.
3. In a separate pot, combine the rice, water, cumin, coriander, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until the liquid is absorbed.
4. In a large Dutch oven, layer the cooked onions, lamb shanks, and cooked rice mixture.
5. Cover the pot with a tight-fitting lid and bake for 2-3 hours or until the lamb is tender.
6. Remove from the oven and let it rest for 10 minutes before serving.
Cooking Time: 2-3 hours
Maqluba with Chicken Thighs and Sumac Spice
Maqluba, a traditional Middle Eastern dish, gets a flavorful twist with the addition of chicken thighs and aromatic sumac spice. This one-pot wonder is perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 lb boneless, skinless chicken thighs
– 2 medium onions, thinly sliced
– 2 cloves garlic, minced
– 1 cup basmati rice
– 2 cups water
– 2 tbsp olive oil
– 1 tsp ground sumac
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish
Instructions:
1. Heat the olive oil in a large pot over medium-high heat.
2. Add the sliced onions and cook until golden, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the chicken thighs, basmati rice, water, sumac spice, salt, and pepper. Stir well to combine.
5. Bring to a boil, then reduce heat to low and simmer, covered, for 25-30 minutes or until the liquid has been absorbed and the rice is tender.
6. Serve hot, garnished with fresh parsley or cilantro.
Cooking Time: 25-30 minutes
Maqluba with Okra and Tomato Sauce
Maqluba with Okra and Tomato Sauce: A flavorful twist on the classic Middle Eastern dish, this recipe combines tender rice, juicy okra, and rich tomato sauce for a satisfying meal.
Ingredients:
– 1 cup long-grain rice
– 2 cups water
– 1/4 cup vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup okra, sliced
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Rinse rice and soak in water for at least 30 minutes.
2. Heat oil in a large saucepan over medium heat. Add onion and cook until softened, about 5 minutes.
3. Add garlic, okra, and cumin; cook for an additional 2-3 minutes.
4. Drain and add soaked rice to the saucepan. Stir to combine with the vegetable mixture.
5. Pour in canned tomatoes and season with salt and pepper to taste.
6. Bring mixture to a boil, then reduce heat to low and cover. Simmer for 20-25 minutes or until rice is tender and liquid has been absorbed.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 40-45 minutes
Maqluba with Ground Beef and Vermicelli Rice
Maqluba, a traditional Middle Eastern dish, is a flavorful one-pot meal made with ground beef, vermicelli rice, and a medley of spices. This recipe combines the classic ingredients with a hearty serving of juicy ground beef, resulting in a satisfying and aromatic meal.
Ingredients:
– 1 lb ground beef
– 2 cups water
– 1 cup uncooked vermicelli rice
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1 teaspoon paprika
– Salt and pepper to taste
– 2 tablespoons vegetable oil
Instructions:
1. Heat the oil in a large pot over medium-high heat. Add the chopped onion and cook until translucent.
2. Add the ground beef, breaking it up with a spoon as it cooks. Season with cumin, paprika, salt, and pepper.
3. Add the vermicelli rice to the pot, stirring to combine with the beef mixture.
4. Pour in the water, bringing the mixture to a boil. Reduce heat to low, cover, and simmer for 20-25 minutes or until the liquid is absorbed and the rice is cooked.
Cooking Time: 25-30 minutes
Maqluba with Zucchini and Yogurt Cucumber Salad
Maqluba is a traditional Middle Eastern dish made with rice, meat or vegetables, and a rich tomato-based sauce. In this recipe, we’re adding zucchini for added flavor and texture. Serve it with a refreshing Yogurt Cucumber Salad for a well-rounded meal.
Ingredients:
For the Maqluba:
– 1 cup uncooked white rice
– 2 medium zucchinis, sliced
– 1 onion, chopped
– 1 pound ground beef or lamb (optional)
– 2 cups chicken broth
– 1 can (14.5 oz) diced tomatoes
– Salt and pepper to taste
For the Yogurt Cucumber Salad:
– 6 ounces Greek yogurt
– 2 medium cucumbers, peeled and thinly sliced
– 1 tablespoon lemon juice
– Salt and pepper to taste
– Fresh parsley or dill for garnish (optional)
Instructions:
1. Cook rice according to package instructions.
2. In a large skillet, cook zucchini, onion, and ground beef (if using) over medium-high heat until the vegetables are tender.
3. Add chicken broth, diced tomatoes, salt, and pepper. Simmer for 10-15 minutes or until the sauce has thickened.
4. To assemble Maqluba, place cooked rice in a large serving dish. Top with the zucchini mixture and cover with foil.
5. Bake at 375°F (190°C) for 20-25 minutes or until heated through.
6. Prepare Yogurt Cucumber Salad by mixing yogurt, cucumber slices, lemon juice, salt, and pepper. Serve chilled.
Cooking Time: 35-40 minutes
Maqluba with Pomegranate Molasses and Walnuts
This classic Middle Eastern rice dish gets a sweet and nutty twist with the addition of pomegranate molasses and crunchy walnuts. Maqluba, which translates to “upside down,” is traditionally cooked in a pot and then flipped onto a platter, revealing a beautifully layered mixture of rice, vegetables, and meat.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1 tablespoon vegetable oil
– 1 onion, chopped
– 1 cup mixed vegetables (carrots, peas, corn)
– 1 pound ground lamb or beef
– 2 tablespoons pomegranate molasses
– 1/4 cup chopped walnuts
– Salt and pepper to taste
Instructions:
1. Rinse rice and soak in water for 30 minutes. Drain and set aside.
2. Heat oil in a large pot over medium-high heat. Add onion and cook until softened, about 3-4 minutes.
3. Add mixed vegetables and cook until tender, about 5 minutes.
4. Add ground meat and cook until browned, breaking up with spoon as needed.
5. Stir in pomegranate molasses and chopped walnuts. Cook for an additional minute.
6. Add rice to pot, stirring to combine. Cook over medium heat for 2-3 minutes or until liquid is absorbed.
7. Cover pot and cook over low heat for 15-20 minutes or until rice is cooked and fluffy.
Cooking Time: 25-30 minutes
Maqluba with Quail and Saffron Infused Rice
Maqluba with Quail and Saffron Infused Rice: A flavorful twist on the traditional Palestinian dish, this recipe combines tender quail with aromatic saffron-infused rice and savory vegetables.
Ingredients:
– 1 cup of uncooked white rice
– 2 cups of water
– 1/2 teaspoon of saffron threads, soaked in 1 tablespoon of hot water
– 4-6 quails, cleaned and patted dry
– 2 tablespoons of olive oil
– 1 onion, finely chopped
– 2 cloves of garlic, minced
– 1 cup of mixed vegetables (e.g., carrots, zucchini, bell peppers)
– Salt and pepper to taste
– 2 tablespoons of lemon juice
Instructions:
1. Rinse the rice and soak it in water for at least 30 minutes. Drain and set aside.
2. Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the quails to the pan and cook until browned on both sides, about 5-7 minutes per side.
5. Add the mixed vegetables, saffron-infused rice, salt, pepper, and lemon juice to the pan. Stir well to combine.
6. Cover the saucepan with a tight-fitting lid and bring to a boil over high heat.
7. Reduce the heat to low and simmer for 20-25 minutes or until the quails are cooked through and the rice is tender.
Cooking Time: 40-45 minutes
Maqluba with Lentils and Crispy Fried Onions
Maqluba is a traditional Palestinian dish made by cooking rice, lentils, and vegetables at the bottom of a pot, then flipping it over to reveal a flavorful and nutritious meal. This recipe adds crispy fried onions on top for added texture and crunch.
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 2 cups water
– 1 tablespoon olive oil
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 cup uncooked white rice
– Salt to taste
– Crispy fried onions (see below for recipe)
– Optional: additional vegetables like carrots, peas, or zucchini
Instructions:
1. Rinse the lentils and cook according to package instructions.
2. Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until translucent.
3. Add the garlic and cook for an additional minute.
4. Add the cooked lentils, water, and rice to the pot. Season with salt to taste.
5. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes or until the rice is cooked and the liquid has been absorbed.
6. Just before serving, sprinkle crispy fried onions on top.
Crispy Fried Onions Recipe:
– 1 large onion, thinly sliced
– 1 cup all-purpose flour
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– Vegetable oil for frying
Instructions: Toss the onion slices with flour, salt, and pepper. Fry in hot oil until crispy and golden brown. Drain on paper towels.
Cooking Time: 45-50 minutes
Maqluba with Lamb Chops and Cardamom Rice
Maqluba with Lamb Chops and Cardamom Rice: A flavorful and aromatic twist on the classic Palestinian dish, this recipe combines tender lamb chops with fragrant cardamom-infused rice and a rich tomato-based sauce.
Ingredients:
– 1 lb lamb chops
– 2 cups cooked white rice
– 1 cup water
– 2 green cardamoms, crushed
– 2 tbsp vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 tsp ground cumin
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook rice according to package instructions.
2. Heat oil in a large skillet over medium-high heat. Add lamb chops and cook for 3-4 minutes per side or until cooked through. Remove from heat and set aside.
3. In the same skillet, add onion and garlic and sauté until softened.
4. Add crushed cardamoms, diced tomatoes, cumin, salt, and pepper. Stir to combine.
5. To assemble Maqluba, place a layer of rice in the bottom of a large bowl or deep pot. Arrange lamb chops on top, then cover with the tomato sauce mixture.
6. Cook for 20-25 minutes over low heat or in a preheated oven at 275°F (135°C).
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 30-40 minutes
Maqluba with Spinach and Lemon Garlic Dressing
This Middle Eastern-inspired rice dish gets a flavorful boost from the addition of spinach and a tangy lemon garlic dressing. Perfect for a weeknight dinner or special occasion, Maqluba is a one-pot wonder that’s easy to make and delicious to devour.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 pound boneless chicken breast or thighs, cut into bite-sized pieces
– 1 package frozen spinach, thawed and drained
– Salt and pepper to taste
– Lemon Garlic Dressing (see below)
Lemon Garlic Dressing:
– 2 cloves garlic, minced
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large saucepan over medium-high heat.
2. Add the onion and cook until translucent, about 3 minutes.
3. Add the garlic, chicken, and spinach; cook until the chicken is cooked through, about 5-7 minutes.
4. Add the rice and water to the saucepan, stirring well to combine.
5. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes or until the liquid has been absorbed and the rice is tender.
6. Fluff the Maqluba with a fork and drizzle with Lemon Garlic Dressing before serving.
Cooking Time: 25-30 minutes
Maqluba with Chicken Livers and Toasted Almonds
Maqluba with Chicken Livers and Toasted Almonds: A flavorful Middle Eastern rice dish made with chicken livers, toasted almonds, and aromatic spices. This twist on the classic recipe adds a rich and savory element to the traditional maqluba.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1 pound boneless, skinless chicken liver, cut into small pieces
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon ground cinnamon
– Salt and black pepper to taste
– 1 cup toasted almonds
– 2 tablespoons chicken broth
Instructions:
1. Heat the olive oil in a large saucepan over medium heat.
2. Add the chopped onion, cumin, coriander, and cinnamon. Cook until the onion is translucent.
3. Add the chicken liver pieces and cook until browned, about 5 minutes.
4. Add the rice, water, salt, and black pepper to the saucepan. Bring to a boil, then reduce heat to low and cover.
5. Simmer for 20-25 minutes or until the rice is cooked and fluffy.
6. Stir in the toasted almonds and chicken broth.
7. Serve hot, garnished with additional toasted almonds if desired.
Cooking time: approximately 30-40 minutes
Summary
Get ready to impress your guests with these 20 flavorful Maqluba recipes perfect for special occasions. This traditional Middle Eastern dish combines rice, meat or vegetables, and spices to create a hearty and aromatic meal. From classic chicken and eggplant to lamb shanks and caramelized onions, there’s a recipe to suit every taste. Discover unique flavor combinations like turmeric and cumin, tahini drizzle, and pomegranate molasses, and elevate your cooking game with these innovative Maqluba recipes.
