Authentic home cooking from Lebanon, with US measurements. 
Open in Cookpad AppSteps
- 1
Boil the chicken with onions, bay leaves, salt, 2 tablespoons of clarified butter or oil, and sweet spice blend. Add enough water to cover the chicken for boiling.
- 2
Slice the potatoes and eggplant, then fry them. Soak the rice in hot water with 1 tablespoon of salt.
- 3
Once the chicken is cooked, remove it and set aside. Strain the chicken broth.
- 4
Sauté the chicken with a few tablespoons of oil, stirring constantly for about 10 minutes until golden. Remove the chicken and layer it at the bottom of a large pot. Add the fried potatoes and eggplant on top.
- 5
Drain and rinse the rice well, then layer it over the potatoes and eggplant. Pour the chicken broth over the rice; if there isn't enough, add more water to just cover the rice. Sprinkle kabsa spice blend, a little turmeric, salt, and bouillon to taste. Cook over heat, and once it starts boiling, reduce the heat to low.
- 6
In a separate pan, cook 1 lb (about 450 grams) ground beef with a few tablespoons of clarified butter or oil, a little salt, and sweet spice blend. Add the green peas and sauté together for a few minutes. Once cooked, turn off the heat. When the maqluba is done, flip it onto a large serving platter. Garnish with the beef and peas. If you like, you can also garnish with nuts, but I didn't add any. Enjoy!
- 7
This is my way—hope you like it! 😘🤗😉
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