Palestinian vs. Jordanian Maqluba: What’s the Difference?

Maqluba (meaning “upside down” in Arabic) is a famous traditional dish in both Palestine and Jordan—and across the broader Levant. It’s a one-pot layered meal made with rice, vegetables, and meat, then flipped upside down when served, revealing its beautiful layers.

Though the base concept is similar, the Palestinian and Jordanian versions differ significantly in ingredients, seasoning, and culinary identity. These differences reflect each region’s local tastes, agricultural products, and historical influences.

 What is Maqluba?

Maqluba typically consists of:

• Meat (commonly lamb or chicken)

• Rice (usually medium-grain or basmati)

• Fried vegetables (like eggplant, potatoes, or cauliflower)

• Aromatic spices and broth

The ingredients are layered in a pot: vegetables at the bottom, followed by meat, and then rice. The pot is simmered until cooked, then inverted onto a large tray or dish before serving.

🇵🇸 Palestinian Maqluba: Earthy and Spiced

Main Features:

• Often made with fried eggplant, cauliflower, and sometimes carrots or potatoes.

• Chicken or lamb are the most common proteins.

• Uses a rich broth flavored with allspice, cinnamon, black pepper, and cardamom.

• Often includes chickpeas or onions layered for extra texture.

• Served with plain yogurt or a tomato-cucumber salad.

Flavor Profile: Hearty, aromatic, and well-seasoned, with a slightly rustic presentation. The Palestinian version leans toward home-style comfort food with intense spices and layers of flavor.

 Jordanian Maqluba: Refined and Balanced

Main Features:

• Vegetables used often include potatoes, tomatoes, and cauliflower—eggplant is less dominant.

• More often prepared with lamb, particularly in Bedouin communities.

• The spice mix is milder, usually with cinnamon, bay leaves, cardamom, and cloves, but less emphasis on allspice.

• The rice tends to be lightly seasoned and cooked to a fluffy, separate grain consistency.

• Presentation is neater and more layered in visual effect.

Flavor Profile: Subtle, aromatic, and less oily than the Palestinian style. Jordanian Maqluba focuses on clean layers and a more elegant appearance, often served at formal gatherings or feasts.

 Commonalities Between Both Versions

• Both are served upside-down on a large platter.

• Both can be made vegetarian by omitting meat.

• Both are deeply rooted in family tradition, with every household having its own variation.

• Both are symbolic dishes for special occasions and Fridays.

While Palestinian Maqluba emphasizes bold spices, fried vegetables, and a homely feel, Jordanian Maqluba is known for its cleaner flavor profile, subtle layering, and slightly more refined cooking style. Neither is better—they’re both delicious reflections of their culinary heritage.

If you’re curious about Levantine cuisine, try cooking both and taste the difference yourself!