maqlouba

Maqlouba, also spelled maklouba or makluba, is a traditional dish in the Middle East and Gulf regions. The name derives from the Arabic for “upside-down,” a reference to the method of serving in which the pot is inverted onto a platter to reveal a layered mound of rice, meat, and vegetables.

Typical ingredients include meat such as chicken or lamb, long-grain rice, and vegetables such as eggplant, cauliflower, potatoes, and carrots. Spices commonly used are warm and aromatic, including turmeric, cumin, cinnamon, cardamom, and bay leaves; some recipes add coriander, cloves, or allspice. In many homes, the dish is garnished with fried onions, pine nuts, or almonds.

Preparation involves browning the meat, sometimes browning or frying the vegetables, then cooking the rice with stock and spices separately or together with the meat. The layered combination—meat at the bottom, then vegetables, then rice—is simmered until the liquid is absorbed and the rice is tender. Once cooked, the pot is turned over onto a serving dish, presenting the rice as a single bed with meat and vegetables on top.

Maqlouba is widely associated with Palestinian, Jordanian, Syrian, Iraqi, and Gulf cuisines, with regional variations in ingredients and techniques. There are vegetarian versions using mushrooms or additional vegetables. The dish is often prepared for family gatherings and special occasions, reflecting hospitality and communal eating in the region. It is closely related to other layered rice dishes such as biryani and pilaf in its use of spices and layering, though it remains distinct in its upside-down presentation.