Vegan Maqloubeh
Such is a dish from the regions called Palestine with a name that summarizes it all: "upside-down".
Frequently providing an emotional anchor for the family in Salt Houses by Hala Alyan, maqloubeh (or makloubeh, maqluba, etc.) typically includes meat such as chicken or lamb in between the vegetable and rice layers. I've simply omitted it.
Does this omission make my Vegan Maqloubeh inauthentic? Coming from a cuisine founded and sustained on creativity, I honestly don't know. Yet since my particular blend of creativity was - and is - fostered apart from the associated cultures, the changes I've made to bring you Vegan Maqloubeh may not be traditional. I technically can't even spell it correctly!
Making this dish offered me a moment to reflect on my privilege as I patterned roasted vegetables in safety and silence. May we advocate for everyone to thrive in at least the same level of peace wherever they call home.
Because, unlike certainty of life for civilians anywhere, maqloubeh is supposed to fall apart (upon serving).
Meaning "upside-down", maqloubeh is more a technique than a recipe: line a pot with roasted vegetables, then cook rice in it. Cooked protein in between is optional.
So is following my recipe! Those who live where maqloubeh is famous customize it according to tastes and seasons; even the same cook may not make it the same way twice.
I provide details to prepare my photographed maqloubeh, but I encourage you to be creative. Yet should you wish to embrace my ingredients and instructions, take advantage of the ability to check-off what you've done by also checking-off what you want to skip.
The following posts are referenced herein:
How-To: Make Roasted Bell Peppers; How-To: Steam and Store Fresh Garlic; Zero-Waste Vegetable Stock; How-To: Pan-Toast Nuts (or Seeds)
- 1 eggplant
- 1 Roasted (Red) Bell Pepper (A jarred pepper is great too!)
- 2 tsp (10 mL/10 g) minced or Steamed Garlic (about 2 cloves, minced)
- 1 Tbsp (15 mL/14 g) olive oil
- 1 tsp (5 mL) kosher salt (or about half as much table salt)
- 1/2 tsp (2.5 mL) ground black pepper
- 1 zucchini
- 1 yellow squash
- 2 tsp (10 mL/10 g) minced Steamed Garlic (about 2 cloves, minced)
- 1 Tbsp (15 mL/14 g) olive oil
- 1 tsp (5 mL) kosher salt (or about half as much table salt)
- 1/2 tsp (2.5 mL) ground black pepper
- 2 cups (450 mL/400 g) basmati rice
- Dried Ground Spices: Option 1, 2, or 3 (below)
- 3 cups (680 mL/680 g) Zero-Waste Vegetable Stock (or another no-/low-sodium stock)
- 1 tsp (5 mL/5 g) olive oil
- 1/4 tsp (1.25 mL) allspice
- 1/2 tsp (2.5 mL) cinnamon
- 1/2 tsp (2.5 mL) coriander
- 1/2 tsp (2.5 mL) cumin
- 1 tsp (5 mL) paprika
- 1 tsp (5 mL) turmeric
- 2 tsp (10 mL) kosher salt (or about half as much table salt)
- 4 tsp (20 mL) unsalted spice blend
- 2 tsp (10 mL) kosher salt (or about half as much table salt)
- 2 Tbsp (30 mL) salted spice blend
- fresh herbs (cilantro, dill, mint, parsley)
- Pan-Toasted Nuts (sliced almonds, pine nuts)
- pomegranate arils
- plain unsweetened non-dairy yogurt
Before starting this dish, you may wish to make:
but any stock, jarred or fresh garlic, a jarred roasted red pepper, and/or other garnishes work well too!
Tear pepper into 1/4 to 1/2-in (1-cm) strips. Set aside.
Preheat oven to 400°F/200°C.
Cut eggplant lengthwise into 1/4 to 1/2-in (1-cm) slices. Place in a single layer on a baking sheet.
In a small vessel, mix garlic and oil. Brush mixture on both sides of each eggplant slice. Mix salt and pepper in a different small vessel, then sprinkle on both sides.
If planning Additional Roasted Vegetables, combine both garlic and oil plus salt and pepper measurements now.Roast 15 minutes. Flip, then roast another 10.
Repeat Steps 3. and 4. of previous section with zucchini and yellow squash.
Roast 10 minutes. Flip, then roast another 5-10.
While vegetables cool, place rice in a sieve under running water. Rinse while agitating with hand or spoon until water runs clear, about 5 minutes. Set aside.
Select a dried ground spices option. Measure spices into a small pot, then whisk-in stock. Set aside.
Brush oil mostly on bottom but also up sides of a 2- to 2.5-qt/L pot.
My uncoated cookware poses the ultimate challenge for this flipped dish. If available, choose a nonstick pot to reduce cooking time (and flipping anxiety).Arrange roasted vegetables on bottom of pot.
Remember, the design you'll reveal is whatever is against the bottom of your pot!Place rinsed rice over vegetables, then (still in a separate pot) bring seasoned stock to boil.
Bringing your stock to a boil in a separate pot spares your vegetables in the rice pot from prolonged high heat which would cause them to burn.Carefully pour boiling stock over rice and vegetables. Return to boiling over high heat, then cover and reduce heat to low. Read the following notes for cookware-specific instructions:
UNCOATED COOKWARE - Reduce heat to lower than is typical for cooking rice. I generally set my stove to 3 of 10 for rice, but for this dish, I select 2. (Any higher caused the roasted vegetables to stick.) Cook 50-55 minutes; NONSTICK COOKWARE - Cook 20 minutes.Rest off heat (still covered) 5-10 minutes.
Replace lid with a large serving platter. However feels secure and comfortable, grip pot and platter and...
flip! Garnish and serve as desired.
I referenced and recommend the following resources to learn more about Palestinian Cooking:
- Palestine on a Plate: Memories From My Mother's Kitchen, a cookbook by Joudie Kalla who runs a YouTube channel with the same name
- Zaitoun: Recipes from the Palestinian Kitchen, a cookbook by Yasmin Khan
Kale yes, I'm soy excited you're here! My name is Christi, and sharing food brings me even more happiness than puns.
Does It Vegan? is a question for conventional recipes as well as an answer for my career. Because no matter what else I've been, I've been a plant-based cook who thrives on connecting with people through their favorite foods.
Gratitude is the most scrumptious seasoning!
Thank You ♥
From the Bottom of My Hearth, Christi of Does It Vegan?