Uma maravilha teatral de uma panela só: camadas de couve-flor frita, frango temperado e arroz cozidos juntos no caldo, depois dramaticamente viradas sobre uma travessa para que a couve-flor dourada coroe o topo. O nome significa "de cabeça para baixo".
Every Sofra recipe is free to read here on the web. In the app, 85 recipes are free to cook in full, and membership opens the rest. The optional supporter upgrade unlocks the audio experience — step-by-step English narration (text-to-speech) — plus hands-free Cooking Mode and Charbel Rouhana's original oud music.
Get Sofra on Google Play →Maqluba é um prato compartilhado por todo o Levante — Palestina, Síria, Jordânia e Líbano — cada qual reivindicando uma versão ligeiramente diferente. A variação libanesa do Bekaa usa couve-flor e frango, sendo particularmente comum em torno de Zahlé, a "noiva do Bekaa". Para as famílias palestinas-libanesas — uma comunidade de raízes profundas no Bekaa após as ondas de deslocamento de 1948 e 1967 — a maqluba é, ao mesmo tempo, um prato libanês e um ato de memória cultural.
A theatrical one-pot wonder: layers of fried cauliflower, spiced chicken, and rice cooked together in broth, then dramatically inverted onto a platter so the golden cauliflower crown the top. The name means "upside-down."
Maqluba comes from Bekaa Valley. Sofra documents this recipe as part of its 214-recipe Lebanese and Syrian heritage collection, including 49 dishes from Idlib province.
No — as written, Maqluba includes meat, fish, or meat-based stock, so it is not vegetarian. See the ingredient list for the specific ingredients used.
The seven spice called for here is part of the traditional recipe and gives Maqluba its traditional character, so keep it if you can. If you must substitute, choose the closest equivalent you have on hand and adjust to taste — the dish will shift slightly from the traditional version but still work. The Sofra app lists the full ingredient set and sourcing notes.
In a Levantine mains spread, Maqluba is typically served with rice or warm flatbread, a simple salad such as fattoush or tabbouleh, and pickles or yogurt on the side.
Yes — leftovers keep well stored in an airtight container in the refrigerator for a few days. Reheat gently (or bring to room temperature for cold dishes) and taste to adjust seasoning before serving. Dishes with fresh herbs or dressing are freshest the day they are made.
Step-by-step audio narration (text-to-speech) guides you hands-free. Charbel Rouhana's original oud plays during Cooking Mode.
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