Mastering Makloubeh

Even the most traditional of Middle Eastern dishes vary by household — and by cook. You’ll probably never run across the same version twice. And of course, each household will most certainly claim their family’s personal take and recipe is the best.  Makloubeh, a dish made from layers of meat, fried vegetables, and rice, is hardy and a personal example of the region’s most traditional food. Makloubeh, which translates to “upside down,” is found throughout Jordan, Palestine, Syria, and Iraq, and its preparation dates to the 13th century. The Levant is a region in the Arab world that is full of simple,deeply flavorful recipes–and Makloubeh is no exception. With just a few simple and seasonal ingredients, you can make a dish that is worthy of being a centerpiece at your next dinner party. 

Again, this is a recipe where you can use many different vegetables, including eggplant, potato, cauliflower, and even go as bold as adding chickpeas, tomatoes, and carrots. My version will include eggplant and potato. 

Until the day I moved out of my parents’ home, I don’t think there was a week where I didn’t have Makloubeh; so let’s get into it. 

I start by cutting the eggplants into rounds that are a quarter inch thick. We’ll be frying the eggplant so it’s essential that the slices are thin so they don’t absorb too much oil. If you prefer not to fry, you can bake the eggplant. 

Once the eggplants are sliced, lay them flat on towels and sprinkle with salt;flip and repeat on the other side. The salt will draw out the moisture and lend to a  nice crispy result. 

While my eggplants are resting, I begin preparing the chicken. Any somewhat fatty cut of meat you prefer can work for this dish. For example, my mother loves to use lamb chunks. I prepare the chicken by parboiling with spices and aromatics that I have on hand. I add salt, seven spices, bay leaves, and the onion to a large pot of water and allow the chicken to cook for about 30-40 minutes. 

While the chicken is doing its thing, I move back to the eggplant. After about 20 minutes, most of the moisture is drawn out and the eggplant is ready to be fried. Make sure to pat dry as much as you can because water and oil…don’t mix. But you knew that already.

In a shallow frying pan, add your preferred frying oil and allow it to reach approximately 375 degrees Fahrenheit. Gently drop the eggplants into the oil, making sure not to crowd them. Allow them to fry for about 4 minutes on each side or until golden brown. 

While the eggplants are frying, let’s prepare the potatoes. I usually do a 1:4 potato to eggplant ratio; just enough for one layer, depending on the circumference of your pot. Peel and slice the potatoes into the same rounds as the eggplants but this time about a half inch thick. 

Once you’ve fried all your eggplants, allow them to rest on a cooling rack. Continue with frying the potatoes until they reach a golden brown color. After all of your potatoes are  fried, set them on the cooling rack with the eggplants.

Nextwe’re going to move onto the rice. Thoroughly wash your rice by rinsing the grains in warm water until the water runs as clear as possible. Once the water runs clear, submerge the rice in warm water and set aside to soak. 

Now the chicken is ready to come out of its bath. Strain and set aside the stock. I like to give my chicken a little sear in the same pot I’ll be using later. (I often go for a dutch oven but a stainless steel, or whatever pot you have will suffice.) You don’t need much oil for searing since your vegetables are fried, but I always add just a tablespoon. Sear your chicken for a minute or two on each side to add color and set aside. 

Next, strain the rice and set aside. 

Build an assembly line of potato, eggplant, chicken, rice, and spices. 

Add a thin even layer of rice to the bottom of the pot—just enough to cover the surface. Add a layer of potatoes, then eggplants, then chicken.Next, add one more layer of eggplant to cover the chicken. Top with the remainder of the rice. 

Add your spices and season with salt to taste. Pour three cups of stock and two cups of water into the pot.

Allow the water to come to a boil over high heat and once you see about an inch of water left, turn down the heat to the lowest setting. Let the rice cook for at least 30 minutes, covered. Try to resist the temptation of removing the lid and letting all that steam escape. I usually check the dish’s doneness by trying a couple of grains of the rice off the top. If the rice is tender enough to smash between your fingers, it’s good to go! 

To serve, you will need courage and confidence. The Makloubeh will sense your fear so don’t let it see you shake. Grab a flat serving plate, preferably something like a baking sheet and place it on top of the pot.  With a hand on each handle, hold the tray down and swiftly flip the pot away from you, placing the baking sheet on a flat surface. 

It wouldn’t be Makloubeh if you didn’t give it a couple of pats on the bottom, but gravity does most of the work. After a minute or so, you can lift your pot slowly to reveal a beautiful upside down layered dish! 

Enjoy and remember: Makloubeh is often served with plain yogurt or a Jerusalem Salad. 

Ingredients

4-6 servings 

For the chicken stock 

4 lbs of chicken (I use a whole chicken cut into 6 pieces) 

2 bay leaves

4 tbsp seven spices (homemade could include equal parts allspice, cinnamon, ground cloves, coriander, cumin, black pepper, nutmeg)

1 onion, quartered

Salt to taste 

For the vegetables

2 eggplants

1 potato

Oil with high smoke point (examples)

Salt 

For the rice 

2.5 cups basmati rice 

3 cups stock (from above)

2 cups water 

2 tbsp seven spice

2 tbsp salt or to taste