Maqluba from Jerusalem (page 127) by Yotam Ottolenghi and Sami Tamimi

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • alinutzamica on August 25, 2025

    My husband loved it, but me, not so mucn

  • sbackman on March 14, 2024

    I did not enjoy this at all, very bland and way too much rice. I roasted the eggplant and fried the cauliflower. The eggplant and cauliflower were completely dissolved into the rice unable to see or taste either of them. Instead of boiling the chicken in water with the onions, etc I used a diluted rich homemade chicken broth, and even that gave this no flavor. If I were to make again, I would cut the rice amount in half, use non-diluted homemade broth, and add a little more of the vegetables and more salt.

  • rhb on December 02, 2022

    One of our favorite recipes. We don't salt the eggplant and we roast it in the oven. Bone-in chicken works, also. We add more salt.

  • Ganga108 on February 27, 2022

    I made a vegetarian version of this dish. It was a great success flavour-wise. It was less successful in presentation. The dish should turn out like an upside down cake but my aged super-long grained basmati is a rice that “lifts and separates” rather than clings together to build a superstructure to support an upside-down cake look. Next time I will find a rice with a little more glugginess to build the required infrastructure. Younger basmati has more starch and is probably fine.

  • bwhip on August 23, 2021

    Delicious, and really not that difficult. I roasted the cauliflower and eggplant as suggested by others, and it turned out to be a great suggestion (thanks!). I wound up assembling the dish in a large, deep skillet (with parchment, as it wasn't nonstick), because it seemed like a saucepan was so deep that it would hold its shape better in the skillet (it really did). It seemed to need more seasoning (salt and pepper, certainly) along the way, so I did. We'll make this one again.

  • mackerman on November 29, 2020

    This dish is amazing! Took some to our elderly neighbors during COVID and they raved about it too! I think next time I will also roast the cauliflower and eggplant to reduce the oil.

  • VBzi on July 17, 2020

    This dish is absolutely to die for. I roasted the cauliflower and eggplant to reduce the amount of oil, and since I am vegan, used chicken-style seitan. Used chicken-style broth for boiling onions, etc. for extra flavor. Since I used brown basmati rice, the dish needed to cook longer, and had to "boil off"the liquid. The rest, I did exactly the same, and it did not fall apart when I inverted it. Very tasty! Will definitely make again.

  • JLDuck on March 22, 2016

    Agree that more seasoning would be a good idea. Also suggest grill rather than fry vegetables. It does work!

  • jbny on October 18, 2015

    Needs more seasoning. Don't use too much stock (may have to push everything down more to cover the rice)

  • RosieB on September 01, 2013

    This dish was fantastic. The recipe looks complicated but is not difficult. it takes a while to prepare the components. I made it in a heavy based SKG frying pan which I buttered before assembling the layers. It held together perfectly when turned out. It looked spectacular and the flavours were great. I will definitely make again.

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