ramyaramesh3007Maklouba – also known as Maqluba or Makloubeh – is a Palestinian layered dish made with rice, protein and fried vegetables for a hearty and fulfilling meal.
Maklouba is a traditional Levantine dish that is popular across Palestine, Jordan, Syria, Lebanon, and Iraq. It’s often considered the national dish of Palestine – and in this era of resistance, I decided to make this Vegan Maklouba at home. Food sometimes goes beyond culinary satisfaction, and in this case preparing this dish at home is an attempt to ensure Palestinian culture is not erased.
While this version may not be the most traditional or perfect, it serves as a statement to free Palestine while also spreading awareness of this delicious dish that is served at festivities and communal gatherings.
‘Maklouba’ also means ‘upside down’ – this layered one-pot dish has many versions but the main concept is to flip the dish upside down to reveal the layers of rice, protein and vegetables. It also incorporates the use of 7-spice which is an unique spice blend of: coriander, allspice, cumin, cloves, black pepper, cinnamon, and nutmeg. It’s very fragrant and aromatic which is why this dish is one of the most delicious rice dishes ever to exist!
A big thank you to Waseem for inspiring the steps of this recipe.
Ingredients You Need
- plant based protein – you can use any beans like chickpeas, black beans, cannelini beans, butterbeans. Mix that with either tempeh, tofu or plant based meat. I have used a combination of chickpeas and tempeh.
- vegetables – tomatoes, potatoes, eggplant, cauliflower
- aromatics – white onion, green chili (optional)
- spice mix for protein – 7 spice, turmeric, salt, black pepper
- rice – long grain basmati rice works best for this recipe
- whole spices – bay leaves, cinnamon, cloves or star anise, cardamom
- garnish – toasted pine nuts, parsley
Gluten free substitutions: This recipe is naturally gluten free.
Allium free substitutions: Omit white onion and you’re good!
Vegan Maklouba (Palestinian Flipped Rice)
Ingredients
- 1/2 can chickpeas
- 300 g tempeh
- 2 medium tomatoes
- 2 medium potatoes
- 1 large eggplant
- 1/2 head cauliflower
- 1.5 tbsp 7-spice
- 1/2 tsp turmeric
- 1 tsp salt
- 1/4 tsp black pepper
- 1 cup basmati rice
- 1.5 cups water
- 2 bay leaves
- 1 cinnamon stick
- 4 cloves or 2 star anise
- 3 cardamom
- extra virgin olive oil
Garnish
- parsley
- toasted pine nuts
Instructions
- Rinse and drain basmati rice 3-4 times until water runs clear. Soak the rice for 30 minutes.
- Preheat oven to 200C. Slice eggplant, potatoes into thin slices. Break up cauliflower into small florets. Place on baking tray.
- Drizzle with a generous amount of olive oil and bake for 25-30 minutes, flipping them halfway.
- Slice tomatoes. Crumble chickpeas and tempeh. Dice onions.
- Saute onions in olive oil until translucent. Add 7-spice, turmeric, salt and black pepper – saute for a few seconds until spices are cooked. Add in chickpeas and tempeh.
- Saute until tempeh is cooked. The mixture should be dark brown in colour.
- Layer tomatoes > eggplant > cauliflower > chickpea & tempeh mixture > potatoes > basmati rice > aromatics > water in a pressure cooker. Remember to spread the ingredients evenly so it cooks evenly.
- Cover the lid of the pressure cooker and wait for the steam to release from the nozzle. Lower the flame and cook for 15 minutes. Switch off flame and let the dish remain in the heat for 10-15 minutes.
- If using a regular karge, heavy-bottomed pot, start layering the ingredients and cover the pot with a lid. Cook the Maklouba on low heat for about 20 minutes. Once cooked, remove the pot from the heat and let it sit for about 5 minutes to set.
- Open the lid, and place a wide serving plate on top. Carefully flip the cooker upside down (it might be quite heavy so you can do it slowly). Gently lift the pot off, and the layers of rice and vegetables should hold their shape.
- Garnish with toasted pine nuts and fresh parsley.