My Favorite Dish In The World | Palestinian Maqloubeh
If I had to choose one dish as my favorite in the world, it would be maqloubeh. It’s a true labor of love, with countless variations found across Palestine and the Levant, each family making it a little differently. This week I’m sharing my version, the version I grew up with, and I hope this can be the version your family can get to love as much as me.
Palestinian Maqloubeh:
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Ingredients
For the Beef & Broth
4 lb chuck roast, cut into 1-inch cubes
Neutral oil, as needed for browning
1 yellow onion, halved
3 bay leaves
1 cinnamon stick
5-10 whole allspice berries
4-5 cardamom pods
1 tbsp whole black peppercorns
5-10 whole cloves
4 tbsp salt, or to taste
Approximately 10 cups water
For the Maqloubeh
2 large heads cauliflower, cut into florets
Neutral oil, as needed for deep frying
2½–3 cups basmati or other long-grain rice
2-3 yellow onions
¼ cup extra virgin olive oil
2 tbsp Arabic 7 Spice
Salt to taste
6-8 cups reserved beef broth
Slivered almonds (garnish)
Pine nuts (garnish)
Ghee for frying the nuts
Instructions
Prepping the Beef & Broth
Heat a thin layer of neutral oil in a large, heavy-bottomed pot over medium-high heat.
Working in batches to avoid overcrowding the pot, add the beef and brown until a deep crust develops on at least two sides. Transfer the browned beef to a tray or bowl and repeat with the remaining meat.
Return all of the beef to the pot and add the halved onion, bay leaves, cinnamon stick, allspice berries, cardamom pods, black peppercorns, cloves, and salt.
Add approximately 10 cups of water, or enough to generously cover the meat.
Bring the liquid to a gentle simmer. Skim away any foam or impurities that rise to the surface.
Reduce the heat to low and cook at a gentle simmer for approximately 3 hours, or until the beef is tender and easily pulls apart.
Carefully remove the beef from the broth and transfer it to a bowl or tray.
Strain the broth through a fine-mesh sieve to remove the onion, whole spices, and any remaining impurities.
Allow the beef and broth to cool before covering and refrigerating them separately overnight.
Prepping the Cauliflower
Remove the outer leaves and center stalk from the cauliflower.
Break the cauliflower into florets approximately the same size as the pieces of beef.
Heat several inches of neutral oil to 350°F (175°C).
Working in batches, carefully add the cauliflower and fry for approximately 5–7 minutes, or until deeply golden brown.
Remove the cauliflower and allow the excess oil to drain.
Once completely cooled, cover and refrigerate overnight.
Alternative roasting method: Toss the cauliflower generously with olive oil and roast at 400°F (205°C) for approximately 45–60 minutes, flipping halfway through, until deeply browned.
The Rice & Onions
Add the basmati rice to a large bowl and rinse several times with cold water, gently agitating the grains to remove excess starch.
Cover the rice with fresh water and soak for 20–30 minutes.
Drain thoroughly and set aside.
Trim the root and stem ends from the onions, cut them in half, and remove the outer layers.
Slice each onion lengthwise into thin strips from root to tip.
Separate the onion layers and set aside.
Assemble the Maqloubeh
Choose a deep, straight-sided pot that can be comfortably flipped onto your serving tray.
Add enough olive oil to generously coat the bottom of the pot and heat over low to medium-low heat.
Add the sliced onions and season with salt and Arabic 7 Spice.
Sauté for several minutes until the onions have softened and developed some golden-brown color. Spread them evenly across the bottom of the pot to create the first layer.
Reduce the heat to low. Arrange the cooked beef evenly over the onions, filling in as many gaps as possible.
Arrange the cooked cauliflower evenly over the beef.
Spread the drained rice evenly over the cauliflower, gently leveling the surface without compressing it excessively.
Slowly pour the reserved beef broth over the rice. Add additional water if necessary until the liquid just barely covers the surface of the rice. For my batch, this was approximately 6 cups broth plus 1 cup water. The exact amount will depend on the size and shape of your pot.
Place a heat-safe plate directly over the rice to gently weigh down the layers.
Cover the pot and bring the liquid to a gentle simmer. Reduce the heat as necessary and cook for approximately 30–50 minutes, or until the rice has absorbed the liquid and is fully cooked.
Carefully remove the plate. Gently level any uneven areas if necessary.
Cover the pot again, turn off the heat, and allow the maqloubeh to steam and rest for another 15–20 minutes.
The Garnish
Melt a tablespoon of ghee in a small skillet over medium heat.
Add the slivered almonds and pine nuts.
Fry, stirring frequently, until evenly golden brown.
Immediately remove the nuts from the hot ghee to prevent them from continuing to brown.
Flip & Serve
Place a large serving tray flush against the top of the maqloubeh pot.
Holding the pot and tray firmly together, carefully and confidently flip them in one motion.
Allow the inverted pot to rest on the tray for a minute or two before slowly lifting it away.
Scatter the toasted almonds and pine nuts generously over the top along with fresh parsley and aleppo pepper.
Serve immediately with plain yogurt, a fresh salad, and any other preferred sides.