Maqluba

Name: Maqluba
Yield: Serves 4–6
Cuisine: Israel
Ingredients: 2 medium aubergines (650 g in total), cut into 0.5cm slices; 320 g basmati rice; 1 medium cauliflower (500 g), divided into large florets; sunflower oil, for frying; 3–4 medium ripe tomatoes (350 g in total), cut into 0.5-cm thick slices; melted butter, for greasing the pan; 1 large onion, peeled and quartered lengthways; 6–8 boneless chicken thighs, with the skin on, about 800 g in total; 2 bay leaves; 10 black peppercorns; 1 tsp baharat spice mix (shop-bought or see recipe); ¼ tsp ground black pepper; 30 g pine nuts, fried in 15 g of ghee or unsalted butter until golden; 30 g pine nuts, fried in 15 g of ghee or unsalted butter until golden; 1 tsp ground turmeric; 4 large garlic cloves, halved; 1 tsp ground allspice; 1 tsp ground cinnamon; salt; 30 g pine nuts, fried in 15 g of ghee or unsalted butter until golden; 1 quantity of Yoghurt with cucumber, to serve

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Jerusalem

By Yotam Ottolenghi and Sami Tamimi

Published 2012

About

Even if this massive savoury cake doesn’t manage to keep its shape — and to assist with that, Sami swears, all members of the family must place the palms of their hands on the inverted pot and wait the specified three minutes — you are still in for a hearty celebration of flavours. See more about maqluba.

Ingredients

Asia
Israel
Jerusalem
Main course
Mediterranean
Jewish
Spicy
Gluten-free

Ingredients

Method