A regular edition to any Jordanian feast, Ma’aloubeh literally translates as ‘upside down’ in Arabic. The dish includes meat, rice and fried vegetables placed in a pot, which is then flipped upside down when served, hence the name. Serve with a simple farmer’s salad and a serving of Baba Ghanouj for a hearty and delicious meal.
1 onion, cut into quarters
1 medium aubergine
1 small cauliflower
2 tomatoes, cut into thick circular slices.
1 chicken, cut into 4 pieces
2 tsps turmeric
1 tsp mixed spice
½ tsp cinnamon
1 tsp salt
1 tsp black pepper
- Clean the chicken by rubbing in a mixture of water, vinegar, lemon, salt and flour and then rinsing.
- Place the chicken in warm water. Add the onion, a bay leaf, cloves and/or cardamom. Bring to a boil and then allow to simmer.
- Skim any froth from the top and add black pepper, all spice and salt to season.
- Remove the chicken and reserve the stock for later.
- Peel and slice the aubergine into thick rounds. Sprinkle in salt and leave for 5 minutes to draw out the water.
- Cut the cauliflower into small florets and rinse.
- Fry the aubergine, followed by the cauliflower, in a little vegetable oil in a pan until lightly golden.
- Meanwhile, soak the rice in some warm water.
- To assemble, in a large pot, add a little oil followed by the sliced tomatoes and the chicken. Then put the cauliflower on one side, and the aubergine on the other. Sprinkle over ¼ tsp of black pepper, cinnamon and spice. Add a tablespoon of the stock from earlier.
- Cover and place on a medium heat to allow all the flavors to fuse together.
- Drain the water from the rice and add 2 tsps salt, 1 tbsp mixed spice, 2 tbsps turmeric, 1 tsp cinnamon, 1 tsp black pepper and ¼ tsp cardamom, along with 2 tbsps cooking oil and mix well.
- Add this rice mixture to the chicken and vegetable mixture and add enough stock to cover. Bring to the boil and leave to simmer for 35-40 minutes.
- Once the stock has evaporated and the rice is fully cooked, take the pot off the heat and leave to cool for a couple of minutes.
- Flip onto a serving plate and carefully remove the pot to leave a perfectly upside-down ma’aloubeh.
- Serve with a farmer’s salad and yoghurt and enjoy!