Cauliflower makloubeh
“Makloubeh is one of the national dishes of Palestine. Each home, family, and region make makloubeh differently. But traditionally, there are two types: aubergine (eggplant) makloubeh with lamb, and cauliflower makloubeh with chicken. Both types are equally delicious, although at home, we tend to make aubergine makloubeh, as my father passionately dislikes cauliflower. Makloubeh translates to “upside down”. The story goes that the name was created by Salah al-Din Yusuf ibn Ayyub, the former Sultan of Egypt. While visiting Palestine, a dish was served to him by flipping the pot upside down onto a tray. Not knowing its actual name, he used the term makloubeh to describe it, and that is how it has been known ever since.” - Fadi Kattan
SERVES 6-8
Chicken
2 tsp ground allspice
1 tsp ground turmeric
1 tsp ground coriander
½ tsp ground cinnamon
2 tsp salt
1 tsp ground black pepper
1 whole chicken, about 1¾ kg
2 tbsp extra-virgin olive oil
1 onion, halved
2 bay leaves
Cauliflower
300ml / 1¼ cups vegetable oil
1 large cauliflower, cut into florets
Rice
720g / 4 cups basmati rice
1 tsp ground allspice
½ tsp ground coriander
¼ tsp ground turmeric
¼ tsp ground cinnamon
1 tbsp olive oil
2 tomatoes, sliced
2 onions, sliced
Water, as needed
Garnish (optional)
2 tbsp whole almonds
2 tbsp pine nuts
To prepare the chicken, combine the allspice, turmeric, coriander, cinnamon, salt, and pepper. Rub the mix into the chicken.
In a pot large enough to fit the whole chicken, heat the olive oil over mediumhigh heat. Add the onion and sear. Add the chicken, water to cover, and the bay leaves. When the water comes to a boil, decrease the heat to medium-low and simmer for 45 to 60 minutes, until the chicken is cooked through.
To prepare the cauliflower, fill a deep frying pan with the vegetable oil and heat it over medium-high heat to 180°C / 350°F. Working in batches, fry the cauliflower florets until they’re golden, 2 to 3 minutes. Remove them from the oil with a spider or slotted spoon and drain them on paper towels.
Remove the chicken from the broth. Strain the broth through a sieve into a bowl. Add salt and pepper to taste. Cut the chicken into eight pieces.
To prepare the rice, rinse the rice in cold water until the water runs clear. Drain, place in a bowl, and add the spices to it, mixing well to coat the rice grains.
Pour the olive oil into a large pot. Layer the sliced tomatoes and onions in the bottom. Layer the chicken pieces on top with the skin-side down. Next add the fried cauliflower in a layer, then add the spiced rice. Pour in the strained broth until the rice is covered. If the broth does not cover the rice, add water and cover the pot.
Bring the broth to a boil, then decrease the heat to medium-low and simmer for about 45 minutes, until the rice is cooked. Turn off the heat and allow the steam to finish the cooking, about 10 minutes.
Meanwhile, to prepare the garnish if using, toast the almonds in a frying pan over medium heat for about 3 minutes. Add the pine nuts and toast for another minute, stirring. Do not allow the nuts to burn.
To serve, remove the pot lid. Cover the pot with a large serving tray and flip it upside down. Tap the bottom of the pot with your hands and leave it to sit for 5 minutes to make sure that the makloubeh has slipped off the pot onto the tray. Lift the pot; you should have a perfectly round makloubeh. If garnishing, sprinkle the toasted almonds and pine nuts on top before serving.
To read our Bethlehem, A Celebration of Palestinian Food cookbook review click here
Images and text from Bethlehem, A Celebration of Palestinian Food by Fadi Kattan, food photography by ©Ashley Lima. Hardie Grant Books RRP $65.00.
