Well-Being: Autumnal Maqluba (layered vegetable and rice dish) Recipe

My take on the beloved Palestinian classic

I first made this about a month ago for a gathering honoring my dear friend Tamara’s father, Khalil, who recently passed away. I wanted to make a dish that honored their Palestinian heritage and also felt unique for the fall season. Traditionally, a maqluba consists of layered fried vegetables (usually cauliflower, eggplant and tomatoes), meat (usually chicken or lamb) and rice in a pot. The magic of the maqluba is in the dramatic flip at the end before you are about to serve it. I will say after making several now, the flip is no easy feat, especially when you’re using an extremely heavy cast iron dutch oven as your pot. But nothing is more rewarding than seeing your creation come out! Do it while people are around, you will get lots of gasps and wows!

For this maqluba, I used seasonal veggies that I roasted instead of fried. I also made this one vegan, as I think it makes a beautiful veggie main for any fall or winter gathering. It can be also be served as a side dish alongside meat or fish. Whatever your heart desires! Maqluba is traditionally served with a cucumber yogurt sauce, but I thought a tahini sauce would work better with the flavor profile here, so that’s what’s included in this recipe.

Over the last year, I’ve cooked so many Palestinian recipes. And truly it’s become my favorite cuisine. I want to recommend some Palestinian cookbooks where you can find so many delicious classic and non-traditional recipes:

• Falastin by Sami Tamimi and Tara Wigley

• Bethlehem: A Celebration of Palestinian Food by Fadi Kattan

• The Palestinian Table by Reem Kassis

• The Gaza Kitchen by Laila El-Haddad

• Palestine on a Plate: Memories from My Mother’s Kitchen by Joudie Kalla