Maqluba is a Palestinian upside-down rice dish, traditionally filled with meat and vegetables. This is not a traditional Maqluba, but I liked the idea of layering rice with vegetables and lentils, mostly to pimp-up the presentation, and give it a “special” touch. Here I have made it really simple, but you can imagine how you could layer it sky high, (if you have a suitable pan) use all sorts of fillings and get more adventurous with spices, if you like.
My 11 year old daughter just came back from a three day school camp, she is totally wiped out, so I wanted to make something wholesome, not too rich, but a bit special and I figured that the presentation in this dish could work Unfortunately she has been sleeping deeply since she got back and doesn’t seem to be planning to wake until tomorrow, this mild Maqluba could make a nice breakfast though.


2 cups of raw brown rice cooked in 3 cups of water
2 cups of brown lentils cooked and then sautéed in olive oil with onions, garlic, 1/2 cup canned pomodori, smoked Spanish pimiento powder and sea salt
1 zucchini sliced and cooked in a bit of olive oil and a sprinkle of sea salt
2 raw tomatoes thinly sliced

-oil a round oven dish and layer the sliced tomatoes
-add a layer of rice
-add a layer of sliced cooked zucchini
-add another layer of rice
-pat and push everything down with your hands
-add a layer of cooked lentils
-add another layer of rice and pat it down again so that everything is very compact
-cover the pan with aluminum foil and put it in the oven at 200* for about 25 minutes
-uncover and bake for another 10 minutes
-carefully invert the Maqluba on a flat plate and garnish the dish with roasted walnuts or pine nuts, wait a couple of minutes before cutting

We ate this dish with a green salad and steamed broccoli
Didn’t make it to prepare dessert


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