makluba

Makluba (Arabic: مكلّوبا‎, meaning “upside‑down”) is a traditional layered rice dish found in the Levantine cuisines of Jordan, Palestine, Israel, and Syria. The preparation involves cooking meat (often chicken, lamb, or beef), rice, vegetables such as eggplant, cauliflower, carrots, and chickpeas together in a pot. Once the mixture is cooked and the pot is covered, it is inverted onto a serving platter so that the vegetables and meat create a decorative top layer while the rice appears as the base. The dish is then sliced and presented, giving the impression that the main ingredients are “upside‑down” from their original cooking position.

The origins of makluba date back to the 19th century, with the name derived from the method of flipping the pot. Its development is linked to the need for a single‑pot meal that could feed large families and travelers; the layering technique also allows the rice to absorb flavors from the sautéed vegetables and spices. A typical seasoning blend includes cumin, cinnamon, allspice, and fried onions, which are sautéed at the start of the cooking process.

Variations exist in the choice of protein and vegetables. In Galilee the dish may replace rice with bulgur or incorporate fresh herbs such as parsley and mint. Some households substitute lentils for chickpeas for a vegetarian version. It is commonly served at celebratory occasions, gatherings, and as a comfort food, reflecting its communal roots. Modern cookbooks often adapt the recipe for quicker preparation, but the traditional method of cooking in a heavy clay pot and flipping the dish remains prized for its texture and visual appeal.