Maqluba

Origins and the meaning of the name

Maqluba means 'upside down' in Arabic, a name that describes the way the dish is served. It is a shared heritage of the Levant and is also known in neighbouring regions, with each family and area adding its own touch. In Jordan it is one of the best-loved home dishes, often cooked for Friday lunch, for visiting relatives and for gatherings during Ramadan and the holidays. Because the whole meal is cooked in a single pot, it has long been a practical way to feed a large family generously.

Ingredients and how it is made

Making maqluba begins with the vegetables. Slices of aubergine, florets of cauliflower or rounds of potato are fried or roasted until golden. Chicken pieces or chunks of lamb are boiled with onion and whole spices to make a flavourful stock. The cook then arranges the layers in a deep pot: often tomato slices or meat at the bottom, followed by the vegetables, and finally washed rice seasoned with spices such as allspice, cinnamon, turmeric and black pepper.

The hot stock is poured over the layers until the rice is just covered, and the pot is cooked slowly over low heat until the rice is tender and the liquid has been absorbed. After a short rest, a serving platter is placed on top of the pot and the two are turned over together in one confident movement. When the pot is lifted, the layers should hold their shape. Toasted almonds or pine nuts and chopped parsley are scattered on top.

How and when it is eaten

Maqluba is served hot from the large central platter, with each person helping themselves or being served by the host. It is almost always accompanied by plain yoghurt, either on its own or mixed with cucumber, and by a fresh salad of chopped tomato, cucumber and parsley dressed with lemon and olive oil. The cool yoghurt and sharp salad balance the richness of the fried vegetables and spiced rice. It is common to gather around the moment of turning the pot, and some families tap the pot gently to help it release.

Variations and where to try it in Jordan

There is no single correct maqluba. Aubergine with lamb is a classic pairing, while cauliflower with chicken is perhaps the most common everyday version. Some cooks add carrots, peppers or chickpeas, and vegetarian versions made only with vegetables and vegetable stock are easy to find in homes. Because maqluba is a home dish at heart, the best way to taste it is at a family table. Traditional restaurants in Amman and other cities sometimes offer it on set days, especially Fridays.

Related dishes

Maqluba belongs to a family of generous rice dishes served on large platters. Mansaf, Jordan's national dish, is the most famous of these. Mujaddara offers a simpler meal of rice and lentils, while mlukhiyeh is a leafy stew usually served over rice. To finish a maqluba lunch, many families serve sweet tea with sage, fresh fruit or a tray of harisseh, the semolina cake soaked in syrup.

Frequently asked questions