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Maqloubeh With Freekeh


Maqloubeh means 'upside down', a reference to how this traditional Palestinian dish is served: when the cooking is done, it is tipped over onto a platter to serve. It is wholesome and filling, a frequent favorite for large families. It is traditionally made with eggplant or cauliflower or both. This vegetarian version replaces the traditional full grain rice with the amazing taste and enhanced health benefits of Freekeh (flame roasted green wheat).



  • 2 eggplants, peeled, sliced in 1⁄2“ strips. Salt and let sit 15 minutes to drain, then rinse.
  • 1 small cauliflower, cut into florets 
  • 1 yellow onion, sliced
  • 6 small tomatoes, sliced in half
  • 1 cup Canaan olive oil
  • 3 packages Canaan Freekeh (about 5 cups), toasted in olive oil until you can smell the smoky flavor 
  • 1 tablespoon Maqloubeh spice
    Note: Maqloubeh spice is sometimes called 7 Spices, a mixture of equal quantities of Allspice, Black Pepper, Cinnamon, Cloves, Nutmeg, Fenugreek (can omit if not available), and Ginger.


  • Put olive oil in frying pan and heat. Brown and drain the vegetables in hot oil in this order: eggplant, cauliflower, onion, and tomatoes - skin side down, cut side up. Then toast the Freekeh, stirring.
  • In a large, deep straight sided pot, layer in onion and tomatoes, cauliflower, and eggplant. Cover with toasted Freekeh, slowly add water (see package - about 6-8 cups), salt and 1 tablespoon Maqloubeh spice.
  • Cover tightly and cook until steaming (don't boil), then on low-medium heat for one hour. Remove from heat and let it sit for one more hour, covered and wrapped with a towel. “It should sweat'.
  • Turn out onto a big plate on a bigger tray: remove cover, place platter over pot, hold on tight and invert. Carefully lift off pot, scrape anything that didn't come out onto the top of the Maqloubeh.