Table for TwoMaqluba
The 'upside-down' rice pot: layers of fried eggplant, cauliflower, chicken and spiced rice, flipped onto a tray at the table.
Photo: ساندرا / Wikimedia Commons (CC BY-SA 4.0)
⏱ 90 min📶 Medium👫 Serves 2☪ Muslim-friendly
Ingredients (for 2)
- Chicken pieces, 500 g
- Eggplant, 1, sliced
- Cauliflower, ½, in florets
- Tomato, 1, sliced
- Rice, 1½ cups
- Seven-spice or baharat, 2 tsp
- Turmeric, ½ tsp
- Chicken stock, 700 ml
- Oil, for frying
- Toasted nuts & yogurt, to serve
Steps
- Simmer the chicken with half the spices in the stock for 30 minutes; keep the broth.
- Fry the eggplant slices and cauliflower until golden and drain.
- Layer a pot with tomato slices, chicken, then the vegetables, then the soaked rice mixed with the remaining spices.
- Pour over the hot broth to cover by 1 cm, cover and cook on low for 30 minutes, then rest 10 minutes.
- Place a tray on top and flip the pot over in one confident move; lift off and serve with nuts and yogurt.
Cook it together: One fries the vegetables, the other layers the pot — and the flip is a two-person, hold-your-breath moment.
👩🍳 Cook this together — step-by-step mode, timers & passport stamp
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