Maqluba recipe from cook Mr s Fatima.
She comes from Syria and is currently located in Vasilika camp, Northern Greece.
Maqluba means “upside-down” and Mrs Fatima learned this recipe from her parents. They used to eat it together with big groups of friends in their home country and mainly during Ramadan period. Her husband shared with us that in Syria this dish was usually made either with chicken or with lamb. When they wanted to honor their guests, they cooked maqluba with lamb and they put the lamb’s head in the middle of the table. According to custom, they all first had something from the head and then they had the main dish.
As they mentioned, today they unfortunately remain stuck in a poorly structured refugee camp. So, their family has neither a normal kitchen nor direct access to the ingredients they would need in order to cook and taste a food as they used to make it back in their homeland. They would prefer to be given the opportunity to cook their food themselves, instead of having it prepared by the catering private company whose food is of a low quality and does not meet the needs of a family.
- 2 kg chicken
- 1 kg rice
- 1 kg potatoes
- 1 kg eggplants
- 500 gr almonds
- bay leaves
- Fry the eggplants and the potatoes (in olive oil).
- Boil the chicken breasts (with black pepper and bay leaves).
- In a big pot, put a layer of chicken breasts at the bottom. Put a layer of eggplants on it, then a layer of potatoes and then a layer of rice. Repeat the layers over it, starting from the chicken layer.
- Place the pot on a low heat for 25 minutes.
- Sauté the almonds on a low heat.
- Put a big tray on the top of the pot and, with a quick move, turn the pot upside-down in order to put the food in the tray.
- Add the almonds on top.
- Maqluba (upside-down) is ready to serve.