What is maqluba spice mix?
Maqluba is Palestine's most famous dish and a Friday fixture on tables in Jordan, Syria and Lebanon; medieval Arabic cookbooks already record it under the same name from the Ayyubid era. Layers of rice, lamb or chicken and fried vegetables (aubergine, cauliflower or potato) are cooked in one pot and then turned over onto the serving platter so the vegetables sit on top, hence the name, which means upside down. Maqluba spice mix is the Levantine blend that gives the rice its light golden colour and warm aroma: close to the Levantine seven-spice mix but richer in turmeric, cardamom and cumin to suit rice and fried vegetables.
Composition
The blend starts from allspice, the soul of Levantine seasoning, with black pepper, cinnamon, cardamom, cloves and nutmeg as in seven spices, then it is strengthened with turmeric for the colour of the rice, cumin and coriander to balance the richness of frying, a pinch of ginger and bay leaf in some Palestinian homes, and a touch of red chilli in the south. Allspice, turmeric, black pepper and cumin make up the greater part, while nutmeg and cloves stay small. The exact Sheikh Al-Attareen proportions are a house secret.
| Variant | Character | Best use |
|---|---|---|
| Palestinian maqluba spice mix | Allspice, cinnamon and cardamom with turmeric and cumin; warm, not hot | Aubergine, cauliflower and potato maqluba with chicken or lamb |
What makes a good blend
A good blend is a natural yellow-brown, not a bright yellow; genuine turmeric gives a quiet gold while synthetic dye gives itself away. It is ground from fresh whole spices and contains no flour, starch or excess salt. Rubbed between the fingers, allspice and cinnamon should rise first, then cumin and cardamom. The grind should be fine and uniform so it dissolves into the rice water, with moisture typically below 10%. The components follow their individual ISO standards (ISO 973 allspice, ISO 5562 turmeric, ISO 6539 cinnamon), the ESA quality minima and ASTA cleanliness specifications, while the mix is covered by the Egyptian Standard for mixed spices and Codex labelling rules that require salt and additives to be declared.
How to use
- Simmer one kilogram of chicken pieces with an onion, a bay leaf, a few cardamom pods, a tablespoon of maqluba spice and salt for 40 minutes; keep the stock.
- Slice two large aubergines, salt them for 20 minutes, then fry until golden; fry sliced potato and cauliflower florets as well if you like.
- Soak two and a half cups of rice for 20 minutes, drain, and season with a teaspoon of spice and salt.
- In a deep pot, lay tomato slices on the bottom, then the chicken, then the fried vegetables, then the rice.
- Pour in hot stock to cover the rice by two fingers, bring to the boil over medium heat, then cook on low for 35 minutes.
- Rest for 10 minutes, place the serving platter over the pot and turn it over in one movement.
- Garnish with toasted almonds and pine nuts and serve with yoghurt and salad.
The usual dose is 10 to 12 grams per kilogram of meat or chicken with 5 grams per kilogram of rice. Other uses: the rice stuffing for vine leaves and stuffed courgettes, chicken and potato tray bake, and freekeh soup.
Storage and shelf life
Keep in an airtight container away from heat and light. The blend holds its aroma for 8 to 12 months; allspice and cardamom are the first to fade.
The Sheikh Al-Attareen range
- Palestinian Maqluba Spice Mix
Our maqluba blend is ground at our facility in Mansoura from Jamaican allspice, cinnamon, Indian cardamom, high-curcumin turmeric and Egyptian cumin, with every lot checked for moisture, cleanliness and absence of dyes, and packed without added salt. The blend is available in our stores in Egypt, our Baghdad, Erbil and Homs branches, and through our online store.
FAQ
What is the difference between maqluba spice and seven spices?
Seven spices is a general Levantine blend for meat and stuffed vegetables; maqluba spice builds on it and adds turmeric and cumin to suit rice and fried vegetables.
Why does my maqluba collapse when turned out?
Usually because the rice had too much water or was not rested before turning; keep to the measures and let the pot stand for 10 minutes after cooking.
Does the blend work for a vegetarian maqluba?
Yes. Aubergine, cauliflower and chickpea maqluba without meat is excellent with the same blend and vegetable stock.
Is the blend hot?
No, it is warm and aromatic; add ground red chilli if you want heat.