Maqluba

Maqluba is a pot of layers: chicken, fried aubergine and cauliflower and spiced rice, cooked together and then flipped onto a large tray so the bottom layer becomes the crown. The name means upside down in Arabic, and the moment of the flip in front of the guests is half the experience.

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Gluten freeDairy freeMeat

Updated

MaqlubaIllustration
Time2 h 40 minCook 1 h 40 min · + Soak 30 min
Amount8 portions3.6 kg
Per portion784 kcal28.9 g protein · a 450 g portion
Cost of the pot₪91for the pot, about ₪11 a bowl

The story of Maqluba

Maqluba is a festive, hosting dish of the Palestinian kitchen, and it is eaten in Jordan, Syria, Lebanon and Iraq too. It is a Friday dish for a big family: one wide pot that feeds eight to ten people, with chicken or lamb and the vegetables of the season, cauliflower in winter and aubergine in summer. Coastal cities also make it with fish.

In Israel maqluba is a dish of celebrations and holidays in Arab and Druze homes, and from there it reached many Jewish kitchens, at home and at events. Every family keeps its own order: some line the bottom with tomato slices, some start with potatoes, and some lay the chicken first so it takes the deepest colour. The name already appears in a medieval Baghdad cookbook, but there it described an entirely different dish, and the maqluba we know is a dish of homes rather than of books.

What makes Maqluba itself

What makes maqluba maqluba is the flip, and the whole recipe is built around it. The vegetables are fried first so they keep their shape and bring deep flavour, the rice is soaked so it cooks evenly under a heavy layer, and the liquid is exact: enough to cook the rice, not so much that it turns to porridge. After cooking comes the rest, a quarter of an hour in which the starch sets and the tower learns to stand on its own.

Maqluba for any number of people

Change the number of people and the portion size, and every ingredient updates in grams, with the cost, calories and protein per portion.

Portion size
Units
3.6kg of food
5Pot to use, litres
₪91Cost of the pot
₪11per portion
784kcal per portion
28.9g protein per portion
IngredientAmountCost
The chicken and broth
Chicken thighs, skin on and bone in1.4 kg · 8 pcs₪49
Water for the broth (about 800 ml is left for the rice)1.2 kg
Onion, halved150 g · 1 pcs₪0.9
Cardamom pods2 g · 5 pcs₪0.6
Bay leaves1 g · 2 pcs₪0.4
Cinnamon stick3 g · 1 pcs₪0.4
Salt for the broth8 g₪0.0
The fried vegetables
Aubergines, in 1.5 cm slices900 g · 2 pcs₪6.2
Salt for the aubergines6 g₪0.0
Cauliflower, in medium florets700 g · 1 pcs₪10
Canola oil for frying (the amount absorbed; the pan needs about 1 litre)180 g₪2.7
Tomatoes, sliced, for the bottom of the pot300 g · 2 pcs₪2.4
The rice
Basmati rice, soaked for 30 minutes500 g₪5.5
Maqluba spice or baharat8 g₪1.0
Turmeric3 g₪0.3
Black pepper3 g₪0.4
Salt8 g₪0.0
To finish
Pine nuts, toasted in a dry pan40 g₪10
Chopped parsley15 g₪0.7
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Shelf prices at a large Israeli chain and specialty shops, October 2026. Nutrition from the ingredients in grams, before cooking.

How many calories in Maqluba? Nutrition facts and calorie calculator

Change the amount of any ingredient, drop one, or pick a lighter version, and the numbers per serving update at once: calories, fat, carbs, protein, sodium and fibre.

Maqluba has 174 calories per 100 g. A 450 g serving made with our recipe has 784 calories: 28.9 g protein, 45.5 g fat and 58.9 g carbohydrates.

Lighter

Ingredients, for the whole recipe

  • 8 pcs271 kcal per serving
  • 1 pcs8 kcal per serving
  • 5 pcs1 kcal per serving
  • 2 pcs0 kcal per serving
  • 1 pcs1 kcal per serving
  • 8 g0 kcal per serving
  • 2 pcs27 kcal per serving
  • 6 g0 kcal per serving
  • 1 pcs22 kcal per serving
  • 180 ml183 kcal per serving
  • 2 pcs7 kcal per serving
  • 500 g228 kcal per serving
  • 8 g0 kcal per serving
  • 3 g1 kcal per serving
  • 3 g1 kcal per serving
  • 8 g0 kcal per serving
  • 40 g34 kcal per serving
  • 15 g1 kcal per serving

What each add-on adds to Maqluba

Values for the amount in the row, from the national food database.

Add-onCaloriesProtein, gFat, g
One large egg837.35.5
A tablespoon of oil122013.8
Chicken breast, 100 g raw12022.52.6
Chicken thigh, 100 g raw12119.74.1

How to make Maqluba

In cook mode the screen stays on, tap a step when it is done, and the timers run next to each step.
  1. Broth: put the chicken, onion, cardamom, bay, cinnamon, salt and 1.2 litres of water in a pot. Bring to a boil, skim and simmer partly covered for 35 minutes. Lift out the chicken and strain the broth. You need about 800 ml.
  2. Aubergines: slice into 1.5 cm rounds, salt them and leave in a colander for 30 minutes. Pat very dry. Meanwhile soak the rice in water for 30 minutes.
  3. Heat about a litre of oil in a deep pan to 175°C. Fry the cauliflower florets for 6 to 7 minutes until deep gold, and the aubergines in batches, 3 minutes per side. Drain on a rack or paper towel.
  4. Drain the rice and mix it with the maqluba spice, turmeric, black pepper and salt.
  5. Brush a heavy 26 to 28 cm pot with oil. Lay a tight circle of tomato slices on the bottom, the chicken on top skin side down, then a layer of aubergine and a layer of cauliflower.
  6. Spread the rice evenly on top and press gently with a spoon. Slowly pour about 800 ml of hot broth over the back of a spoon, until the liquid covers the rice by about 1.5 cm. Set a heatproof plate on top so the layers stay put.
  7. Boil over high heat for 5 minutes, cover and move to the lowest heat for 35 to 40 minutes, until the liquid is absorbed and the rice is tender. Check with a spoon at the edge.
  8. Turn off the heat and leave the pot covered for 15 minutes. Toast the pine nuts in a dry pan meanwhile.
  9. Remove lid and plate, set a large round tray over the pot and flip in one confident motion. Wait 2 minutes, tap the sides and lift the pot slowly.
  10. Scatter with pine nuts and parsley and serve at once, in the middle of the table.

The science of Maqluba

Kitchen science

Why maqluba holds its shape after the flip

As it cooks, rice starch absorbs water and swells between 70 and 80°C, and a little released starch glues grains to each other and to the vegetables. In the 15 minute rest the temperature drops, the steam condenses and the starch begins to set, like glue hardening. A maqluba flipped straight off the heat is still soft inside, so it slumps.

Kitchen science

Why aubergines drink oil

Aubergine flesh is a sponge of cells with air pockets. When the oil is not hot enough it flows straight into them. Salting draws water out by osmosis and tightens the tissue, and at 175°C the steam escaping from the surface pushes oil away, so the aubergine turns golden instead of soaking.

Kitchen science

Cauliflower and browning

Cauliflower holds sugars and amino acids that, in dry heat above 140°C, go through the Maillard reaction and taste nutty. In water it only reaches 100°C and keeps its sulphurous smell. So it is fried or roasted to gold before it goes into the pot, and its flavour passes into the rice.

Kitchen science

Why the rice is soaked

In maqluba the rice cooks under a heavy layer of vegetables and chicken, and heat reaches it slowly. A 30 minute soak puts water into the grain in advance, so it cooks evenly and faster, needs less liquid and stays whole through the flip.

Kitchen science

Chicken and safety

The chicken goes in partly cooked from the broth and finishes cooking with the rice until the centre of the meat reaches 74°C. After cooking, do not leave maqluba at room temperature for more than two hours: for an event keep it hot above 60°C, or cool it quickly and reheat before serving.

Maqluba in every kitchen

Palestinian, with chicken and cauliflower

The common winter version: cauliflower fried to deep gold, chicken cooked in a broth with cardamom and cinnamon, and toasted almonds or pine nuts on top. Arab homes serve it with yogurt; in a kosher kitchen tahini takes its place.

With aubergine and lamb

A holiday maqluba: slow cooked lamb shoulder, a thick layer of fried aubergine and tomato slices. The meat gives the rice a rich, fatty broth.

With fish, in coastal cities

Fried white fish instead of chicken, with cumin and warm spices and a fish stock for the rice. The fish goes in above the vegetables so it does not break.

Vegetarian

Cauliflower, aubergine, potatoes and chickpeas in vegetable stock. The pot is parve and can be served with yogurt.

Israeli home style

Ground beef fried with onion instead of chicken, and potatoes on the bottom that brown and hold the tower up. Quicker, since there is no broth to make.

Jordan, Syria and Iraq

The same principle of layers and a flip, with differences from home to home: some add carrots or peppers, some season only with turmeric and baharat, and some serve a tomato sauce on the side.

Common Maqluba problems and how to fix them

My maqluba does not come out whole

Usually it was flipped too soon, there was too much liquid or the pot was too wide for the amount. Rest the pot for 15 minutes, add liquid only to 1.5 cm above the rice and press the layers gently before cooking. A flat tray larger than the pot, one motion, and 2 minutes of waiting before lifting.

The maqluba rice stayed hard on top

The steam escaped or there was too little liquid. Sprinkle 100 ml of boiling broth over the top, seal well, with foil under the lid too, and cook 10 more minutes over low heat.

The rice came out mushy

Too much broth, a rice that is too round, or stirring. Fried vegetables release liquid as they cook, so measure the broth by its height above the rice, not by feel. Once the liquid is in, do not touch.

The bottom burned

The heat was too high after the boil. A layer of tomato or potato on the bottom protects the chicken, and a heat diffuser helps on strong burners. A dark brown layer, not black, is exactly the colour you want.

The maqluba came out greasy

The vegetables were fried in oil that was not hot enough or were not drained. Fry at 175°C and drain on a rack, or roast the aubergine and cauliflower in the oven at 220°C with a little oil for 25 minutes.

Storing, freezing and reheating

3 days

In the fridge

2 months

In the freezer

2+4

To cool

Bring it from 60 to 21 °C within two hours and down to 5 °C within four more. Split a big pot into shallow boxes.

75 °C

Reheating

Reheat in the oven at 160°C, covered with foil, for 20 minutes, with 2 tablespoons of water or broth over the rice, or in the microwave in portions. Reheat only once.

Nutrition of Maqluba

From our recipe, per bowl and per 100 g, next to the national food database.

ServingkcalProtein, gFat, gCarbs, gFibre, g
Our recipe, a 450 g portion78428.945.558.97.3
Our recipe, 100 g1746.410.113.11.6
Typical Maqluba, 100 g1377.05.813.21.0
Typical Maqluba, 100 g (2)1567.36.914.51.8

What the ingredients of Maqluba cost

What each ingredient costs in one pot, and where to buy it.

IngredientPriceIn this potWhere to buy
Chicken thighs, skin on and bone in₪35 per kg₪49Supermarket
Cauliflower, in medium florets₪15 per kg₪10Greengrocer
Pine nuts, toasted in a dry pan₪260 per kg₪10Spice shop
Aubergines, in 1.5 cm slices₪6.9 per kg₪6.2Greengrocer
Basmati rice, soaked for 30 minutes₪11 per kg₪5.5Supermarket
Canola oil for frying (the amount absorbed; the pan needs about 1 litre)₪15 per litre₪2.7Supermarket
Tomatoes, sliced, for the bottom of the pot₪7.9 per kg₪2.4Greengrocer
Maqluba spice or baharat₪119 per kg₪1Supermarket
Onion, halved₪5.9 per kg₪0.9Greengrocer
Chopped parsley₪4.9 each₪0.7Greengrocer
Cardamom pods₪300 per kg₪0.6Spice shop
Cinnamon stick₪140 per kg₪0.4Supermarket
Black pepper₪139 per kg₪0.4Supermarket
Bay leaves₪360 per kg₪0.4Supermarket
Turmeric₪86 per kg₪0.3Supermarket
Salt for the broth₪2.1 per kg₪0Supermarket

Shelf prices at a large Israeli chain and specialty shops, October 2026, VAT included. Vegetable prices change with the season.

Maqluba and its culture

Maqluba is a dish of gathering. It is cooked for Friday, for holidays and family celebrations, and when the pot is flipped the whole table stands up to watch. In many families the person who flips is the senior cook, and a tower that stands whole is taken as a good sign. During Ramadan it is a favourite for breaking the fast, because one pot feeds an extended family.

In Palestinian and Arab communities around the world, in Europe, the Americas and the Gulf, maqluba remains the Friday home dish, and videos of the flip have made it known to people who did not grow up with it. In Israel it is ordered for events, team days and holiday tables, because a whole maqluba in the centre of the table is a sight nothing else replaces.

From the pantry: what Maqluba needs

Pantry

Maqluba spice or baharat

Price and where to buy

Make Maqluba a meal

Shabbat

Ready Shabbat food

Soup, hamin, mains and sides, with a quantity calculator and prices.

Plan Shabbat
Hosting

Hosting trays

9 trays to go with the soup, with a planner by number of guests.

Tray planner
Events

Catering

A whole menu in grams per guest, with a reheating table.

Menus

What to serve with Maqluba

Serve on a large tray in the middle of the table, with a finely chopped vegetable salad, tahini and pickles. With a vegetarian maqluba you can add a bowl of yogurt.

The cuisine behind Maqluba

Syrian

Syrian cuisine

Maqluba is a festive, hosting dish of the Palestinian kitchen, and it is eaten in Jordan, Syria, Lebanon and Iraq too. It is a Friday dish…

Syrian cuisine
Iraqi

Iraqi cuisine

Iraqi cuisine

Maqluba in large quantities: events, offices and communities

How much of everything by number of guests, at a 450 g portion. For trays, catering and community kitchens.

Guestskg of food3 kg traysCost of ingredients
25114₪285
50228₪569
1004515₪1,138
2009030₪2,277
50022575₪5,692

Every ingredient for any number of guests is in the calculator above: type the number of people.

Order Maqluba

A ready pot for Shabbat, an event or the office, ordered ahead.

  • Cooked to order, for Shabbat, an event or the office.
  • Tell us how many people and when, and we send a quote.
  • Delivery in Tel Aviv from ₪35, free over ₪750.
Ask for a quote for Maqluba

Order Maqluba for a large event

Large orders in Israel and abroad: events, offices, synagogues, communities and institutions.

  • In Israel: cooked in Tel Aviv and delivered to events in the area, and to large events anywhere in the country on a quote.
  • Abroad: for communities, events and restaurants. Tell us where, how many and when, and we come back with a quote and options.
  • Institutional quantities and a shopping list for any number of guests, in the calculator above.
Ask for a large-order quote

Frequently asked questions

What is maqluba?

A dish of rice, meat or chicken and fried vegetables cooked in layers in one pot and flipped onto a tray at the end. It is a central dish of Palestinian cooking and is common in Jordan, Syria, Lebanon and Iraq. The name means upside down in Arabic.

How do you flip maqluba without it falling apart?

Wait 15 minutes after turning off the heat, remove the lid, set a flat tray larger than the pot over the opening and hold both together with towels. Flip in one confident motion, wait 2 minutes, tap the pot and lift slowly.

Which rice is best for maqluba?

Basmati or another long grain gives separate grains and holds its shape when soaked and measured. Some families prefer a medium grain, which sticks a little more and holds the tower easily. Round sushi or risotto rice is too sticky.

How do you make vegetarian maqluba?

Replace the chicken with potatoes on the bottom and cooked chickpeas, and the chicken broth with vegetable stock. The cauliflower and aubergine stay. The whole pot is parve and can be served with yogurt.

What is maqluba spice?

A warm blend of allspice, cinnamon, cardamom, black pepper and a little nutmeg, usually with turmeric to turn the rice golden. Without a ready blend, baharat with a teaspoon of turmeric does the job.

What do you serve with maqluba?

Chopped vegetable salad, tahini and pickles. Arab homes serve yogurt alongside, but in a kosher kitchen with chicken it is replaced by tahini or a tangy cucumber salad.

How much maqluba do I need for 30 people?

Allow about 450 g per person as a main course, so about 13.5 kg, roughly 4 pots like this recipe. Several medium pots that flip well beat one giant pot.

How many calories are in Maqluba?

A 450 g portion of Maqluba made with our recipe has about 784 calories and 28.9 g of protein. Per 100 g: 174 calories.

How much does it cost to make Maqluba at home?

A tray or pot of 8 portions costs about ₪91 at Israeli shelf prices in October 2026, about ₪11 a portion. The calculator above works it out for any number of people.

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