Authentic Palestinian Maqluba: 7 Steps to a Perfect Upside-Down Feast
By The Editors | Updated: December 24, 2025
In the heart of every Palestinian home, Friday lunch is sacred, and very often, the centerpiece of that gathering is Authentic Palestinian Maqluba. The name itself invokes a sense of drama; Maqluba means “Upside-Down” in Arabic. It is not merely a recipe; it is a culinary event. The meal concludes with a moment of silence as a heavy pot is inverted onto a large tray, tapped rhythmically, and lifted to reveal a steaming, cake-like tower of rice, vegetables, and tender meat.
While Maqluba is made across the Levant, the Palestinian version has a distinct character. It often features deep-fried eggplant and cauliflower, and unlike other rice dishes, it relies on a specific “mix” of rice grains to achieve a structure that holds its shape. If you have been looking for a dish that combines the comfort of a casserole with the presentation of fine dining, this is it.
Today, we are sharing a version that combines the traditional depth of flavor with accessible cuts of beef fillet, making it perfect for a weekend dinner. We will guide you through the frying, the layering, and the famous “flip” so you can master Authentic Palestinian Maqluba in your own kitchen.
The Secret to Authentic Palestinian Maqluba: The Rice Mix
Most Western rice dishes stick to one type of grain. However, to get the texture right for an Authentic Palestinian Maqluba, we use a blend. This recipe calls for a mix of Basmati rice (long grain) and Egyptian rice (short grain/sushi rice).
Why? The Basmati provides fluffiness and aroma, while the short-grain rice releases starch that acts as a “glue,” helping the Maqluba hold its cake shape when flipped. If you only use Basmati, it might crumble. If you only use short grain, it might be too sticky. The 50/50 mix is the golden ratio.
Ingredients for Authentic Palestinian Maqluba
This recipe feeds a crowd and makes for excellent leftovers. Here is what you need:
The Meat & Broth
- Beef: 2.2 lbs (1 kg) Beef Fillet sliced into steaks (or Veal neck for a more traditional, gelatinous broth).
- Broth: 2 Liters of high-quality beef stock (or water + aromatics if cooking veal neck from scratch).
- Aromatics: 2 Bay leaves, 5 Cardamom pods, 1 Onion (chopped).
The Vegetables
- Eggplant: 3 medium eggplants, sliced into thick rounds.
- Potatoes: 4 large potatoes, sliced into thick rounds.
- Oil: Vegetable oil for deep frying.
The Rice & Spices
- Rice Blend: 2 cups Basmati Rice + 2 cups Egyptian (Short Grain) Rice. Soaked for 30 minutes and drained.
- Spices: 1 tbsp Turmeric (essential for the golden color), 1 tsp Allspice, Salt, and Black Pepper.
- Garnish: 20g Pine nuts or almonds (toasted), fresh parsley, and 4 tbsp butter.
How to Make Authentic Palestinian Maqluba
Instructions
Step 1: Prep the Vegetables
Heat your vegetable oil in a deep fryer or heavy pan. Fry the potato slices until they form a crust but aren’t fully soft inside. Set aside. Next, fry the eggplant slices until they turn a deep golden brown. Drain well on paper towels to remove excess oil.
Step 2: Sear the Meat
In a large pot, heat 2 tablespoons of oil. Add the beef fillet slices and sear them on high heat for 2 minutes per side until browned. (If using Veal Neck/Bone-in meat: Sear, add water and aromatics, and boil for 45 minutes first to create your own broth. Since we are using fillet, a quick sear is enough).
Step 3: The Assembly
Now, build the layers. In a large non-stick pot, arrange the seared meat at the bottom. Tightly pack the fried potato and eggplant slices on top of the meat. This creates the beautiful mosaic top when flipped.
Step 4: Add the Rice
Mix your soaked and drained rice blend (Basmati + Egyptian). Pour the rice over the vegetable layer. Smooth the top with a spoon.
Step 5: The Liquid & Spice
Heat your 2 liters of beef broth (soup). Stir in the Turmeric, salt, and pepper into the broth so it turns yellow. Gently pour the hot broth over the rice. The liquid should rise about 2 cm (1 inch) above the rice level.
Step 6: The Simmer
Bring the pot to a boil uncovered. Once the water level reduces and matches the surface of the rice, cover the pot tightly. Reduce heat to the absolute lowest setting. Simmer for 30-40 minutes until the rice is fully cooked and tender.
Step 7: The Flip
Turn off the heat. Add slices of butter on top of the rice and cover again to melt. Let it rest for 20 minutes. Place a large serving tray over the pot, flip quickly, and lift the pot. Garnish with toasted nuts and parsley.
Nutritional Values (Per Serving)
Note: Values are estimated based on the full dish including meat, fried vegetables, and rice.
| Nutrient | Amount |
|---|---|
| Calories | 680 kcal |
| Protein | 32g |
| Carbohydrates | 75g |
| Fat | 28g |
Frequently Asked Questions
Can I roast the vegetables instead of frying?
Yes, for a lighter version of Authentic Palestinian Maqluba, you can brush the eggplant and potatoes with oil and roast them in the oven until golden. However, the traditional flavor comes from frying.
Why did my Maqluba fall apart?
This usually happens if you flip it too soon. The “resting period” (approx. 20-30 mins) after cooking allows the steam to settle and the rice starches to bind everything together.
What is the best side dish?
Maqluba is rich and savory, so it is best paired with a bowl of cold plain yogurt or a fresh chopped salad (Cucumber, tomato, lemon juice).
