Maqluba, which means “upside down” in Arabic, is a popular dish that Palestinian families like to make during Ramadan, she said. The layered dish is cooked in one pot. Meat such as lamb or ...

Maqluba is usually served at family gatherings or at celebrations like an Eid el-Fitr feast. This recipe was first mentioned in a medieval Arabic cooking manuscript called Kitab al-Tabkh (“The ...

In the coming weeks, I'll be taking you through a series of recipes famed across the MENA region that you can easily recreate in your own homes. Literally meaning "upside down" in Arabic, maqluba ...

The size of the pot used to layer and cook the maqluba is essential to its success. Use a pot that is no fewer than 7 quarts in volume, 11 inches in diameter and 5 inches tall, or else all the ...

Maqluba, the legendary upside-down pilaf, cooked just like in the 13th century! Layers of tender meat, fragrant rice, and vegetables come together in a dish that's as stunning as it is delicious.

Cover and cook for another 10 minutes. Remove the pot from the heat and let it stand for 10 to 15 minutes. When ready to flip the maqluba, remove the lid and cover the opening with a circular ...

The difference is that the bottom of the maqluba pot is layered with eggplant slices, and at the end of cooking the dish is flipped upside down, revealing that delicious cap of soft, flavour-rich ...

“Maqluba is traditionally made with lamb, cauliflower, and eggplant,” says Karima-Chloe Hazim, from Sydney's Sunday Kitchen cooking classes. “You cook the rice really slow to get a nice ...

5. Once your meat has finished cooking, set aside - do not drain the water, you will need this stock later. 6. Layer the bottom of your maqluba pot with sliced tomatoes first, then add your long ...