Maqluba
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."
Cook this hands-free
All 214 Sofra recipes are free in the app. This one includes step-by-step English voice narration, hands-free Cooking Mode, and the original oud music by Charbel Rouhana.
Get Sofra on Google Play →Ingredients
- 800 g bone-in chicken thighs
- 1 medium head, cut into florets cauliflower
- 2 cups long-grain rice, rinsed
- 1 large, sliced yellow onion
- 2 tsp seven spice
- 1 tsp cinnamon
- 0.5 tsp turmeric
- 0.5 cup vegetable oil (for frying)
- 2 tsp salt
- 3.5 cups chicken stock or water
- 60 g toasted pine nuts and almonds (for serving)
Instructions
- Season chicken thighs with 1 tsp seven spice, ½ tsp cinnamon, ½ tsp salt, and turmeric. Brown in 2 tbsp oil over medium-high heat, 4–5 minutes per side. Remove and set aside.
- In the same pan, fry cauliflower florets in batches in the remaining oil until golden-brown on the cut faces, about 4 minutes. Drain on paper towel and season with salt. Do not use the deep-frying oil for the rest of the recipe — drain it.
- Sauté the sliced onion in 1 tbsp fresh oil in the same pot over medium heat until softened, 8 minutes.
- Place the browned chicken thighs on top of the onion in a single layer, skin-side down. Arrange the fried cauliflower florets tightly over the chicken.
- Spread the rinsed rice in an even layer over the cauliflower. Season with remaining seven spice, cinnamon, and salt.
- Pour the hot chicken stock carefully down the side of the pot (not directly onto the rice, to preserve the layers). The liquid should just cover the rice.
- Bring to a boil over medium-high heat, then immediately reduce to the lowest setting. Cover tightly and cook 22 minutes. Turn off the heat and rest, covered, 10 minutes.
- This is the moment: place a large serving platter firmly on top of the pot. In one confident, swift motion, invert the pot onto the platter. Wait 2 minutes before slowly lifting the pot. Scatter toasted nuts over the golden cauliflower crown. Serve immediately with yogurt.
Hear every step read aloud
Step-by-step voice narration guides you hands-free. Faten's Idlib recipes carry her own Syrian-Arabic narration. Charbel Rouhana's original oud plays during Cooking Mode.
Get Sofra on Google Play →Frequently Asked Questions
What is Maqluba?
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."
Where is Maqluba from?
Maqluba comes from Lebanese Bekaa. Sofra documents this recipe as part of its 214-recipe Lebanese and Syrian heritage collection, including 49 dishes from Idlib province.
Is Maqluba vegetarian?
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.
What can I use instead of seven spice in Maqluba?
The seven spice called for here is part of the traditional recipe and gives Maqluba its authentic 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.
What do I serve with Maqluba?
In a Lebanese 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.
Can I make Maqluba ahead, and how do I store leftovers?
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.