1/1 Photo of Upside Down (Maqloobeh)
1 hr 30 mins
This is a classic and probably one of the most famous Palestinian dishes. Everybody loves it! This is a standard in all Palestinian homes. It's also an innovative and different way to cook--a fun thing to cook when you're having guests over! Upside Down (translation of its Arabic name, Maqloobeh) is made in a variety of ways. It can be made with either chicken or lamb but my husband's family only makes it with chicken. Note: This recipe requires a large serving tray/plate, preferably round. The recipe is long but it's simple to make--especially after the first try. Enjoy!
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- 4 chicken legs (or 1 whole chicken cut into pieces two breasts and two legs)
- 1 onion
- 2 teaspoons baharat (mixed savoury spice) or 2 teaspoons curry powder
- 2 teaspoons salt (or to taste)
- 8 tablespoons vegetable oil
- 7 cups water
- 2 cups cauliflower
- 4 cups medium-grain uncooked rice
- 1/2 cup cooked canned whole chickpeas
- 1/4 teaspoon cardamom powder
- 1/4 teaspoon black pepper
- 1 pinch cinnamon (optional)
- natural plain yogurt (200g small pot per person)
- 1Place rice in a bowl and leave until grains are white, about 1/2 hr (this step is not necessary).
- 2Rinse rice until water is clear and then leave to drain in colander.
- 3Dice onion and fry until golden with first amount of oil in a medium-large size saucepan.
- 4Add chicken and brown.
- 5Add 8 cups water and mix.
- 6Add 1 teaspoon of mixed savoury spices and 1 teaspoon salt.
- 7Cook for one hour.
- 8While the chicken is cooking, fry pieces of cauliflower with second measurement of oil.
- 9Fry until golden (well-cooked) but not burnt.
- 10Put aside.
- 11When chicken is ready, sieve stock into bowl and remove the chicken pieces.
- 12Coat with pinches of salt and mixed spices.
- 13Brown under grill.
- 14Get a medium sized pot.
- 15(I recommend a non-stick one. I've tried this in my stainless steel pot however the bottom and sides get too hot so the outsides turn out burnt – so if your pot has a tendency to do the same then don't use that one!) Sprinkle a fine layer of rice on the bottom to prevent the other ingredients from sticking.
- 16Place chicken pieces face down in saucepan (be careful that the rice remains below the chicken).
- 17Place cauliflower pieces into saucepan, pressing it into the holes left by the chicken.
- 18Add chickpeas in the same way.
- 19Sprinkle 3/4 teaspoon of spices and 3/4 teaspoon of salt.
- 20Add rice and spread evenly.
- 21Carefully and slowly pour the chicken stock on top to cover rice.
- 22Cook on stove-top until rice is cooked.
- 23Quickly flip the saucepan upside down onto a large serving tray (preferably round).
- 24Rub and cool down top of pot with a wet cloth.
- 25Carefully remove the pot, trying not to let the Upside Down collapse! (Don't worry if it does, it happens even to the experts!).
- 26Traditionally all people eat from the one big tray, each person eating from strictly in front of him, but it can also be served onto plates at the table.
- 27Eat with small bowls of yoghurt.
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Nutritional Facts for Upside Down (Maqloobeh)
Serving Size: 1 (918 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 1074.7
- Calories from Fat 196
- Total Fat 21.8 g
- Saturated Fat 6.0 g
- Cholesterol 138.6 mg
- Sodium 1410.5 mg
- Total Carbohydrate 167.1 g
- Dietary Fiber 5.7 g
- Sugars 2.3 g
- Protein 45.9 g
The following items or measurements are not included: