For the Maqluba:

Step 1: wash and soak chickens

• In a large bowl, add the chicken pieces, vinegar, salt, and lemons. Fill with water to completely cover the chicken.

  Set this aside while you prepare your other ingredients.
  2 halal chickens, cut into 6 pieces each, vinegar, salt, & 2 lemons to soak the chickens in
  

Step 2: fry or bake vegetables

• Slice the eggplant into disks ~ ¼ or ½ inch thick.

  Lay the eggplant slices on plates lined with paper towels. Sprinkle salt across the tops of the eggplant. Let this sit for a few minutes.
  1 large eggplant, 1 large cauliflower
  
• Heat 2 large iron skillets with ~1 inch of vegetable oil or another high heat cooking oil. I usually cook over medium heat for this part.

  (See notes below for a healthy baked maqluba vegetable alternative.)

  Slice the cauliflower into bite sized pieces. Drop the cauliflower into the heated oil and fry the pieces until they are completely golden brown on all sides.

  Place the fried cauliflower on a plate lined with paper towels to soak up the excess oil.
  Vegetable oil for frying
  
• Pat the eggplant dry.

  Fry both sides of the eggplant until it is completely golden brown. Place the eggplant on a plate lined with paper towels to soak up the excess oil.

  You can alternatively place eggplant and cauliflower on sheet trays and bake them in the oven with a little bit of olive oil until golden brown for a healthier maqluba option.
  

Step 3: make chicken broth

• It is best to get the maqluba chicken broth started while the vegetables are frying.

  Heat your large stockpot with ~2 tablespoons of ghee over medium heat.

  Add the onion and sprinkle with 1 teaspoon of goya adobo powder. Cook until the onion is soft and translucent.
  2 tablespoon ghee, 1 large yellow onion, diced, 1 teaspoon adobo powder
  
• Rinse and drain the chickens.

  Place each piece of chicken on top of the onions, skin side down.

  Add maqluba spices and toss so that the spices coat the chicken (or lamb)

  Cover completely with water.

  Cook on medium heat, covered with a lid until chicken or lamb is cooked through. The chicken takes about 30 minutes to cook. The lamb takes an hour or more to get to a tender texture.
  4 teaspoon goya adobo all purpose seasoning, 3 teaspoon 7 spices, Salt & pepper to taste, 2 packets sazon goya, 4 vegetable stock cubes, 2 whole cinnamon sticks, 6 whole cloves, 5 cardamom pods, crushed, 8-9 cups water, 3 bay leaves
  

Step 4: prepare the rice with the toasted vermicelli noodles

• In a large bowl, add the rice. Wash rice under cool water until water runs clear and is no longer cloudy. Cover washed rice completely with warm water and set aside until you toast the noodles.
  2 cups basmati rice, 1 ½ cups Egyptian (short grain) rice
  
• Meanwhile, in the still warm iron skillet, toast the vermicelli noodles until they are golden brown, stirring constantly because they brown very quickly!
  2 cups vermicelli noodles
  
• Drain the water from the rice.

  Sprinkle ½ teaspoon 7 spices, ½ teaspoon ground cardamom, and ⅛ teaspoon ground nutmeg across the rice.

  Add the toasted vermicelli noodles. Toss the noodles and the rice together until combined.
  ½ teaspoon 7 spices, ½ teaspoon ground cardamom, ⅛ teaspoon ground nutmeg
  

Step 5: assemble maqluba

• Turn off the heat and remove the stock pot from the stove. Remove the chicken pieces and set aside on a large plate.

  Drain the broth through a fine mesh strainer into a large bowl.

  Place the maqluba pan back on the stove.

  Time to layer your Maqluba for cooking! First, add the chicken pieces, skin facing the bottom of the pan.

  Layer the biggest pieces of eggplant and cauliflower across the top of the chicken.

  Add ¾ of the rice/toasted vermicelli mixture. Make sure not to press anything down because you want air pockets.

  Add the remaining eggplant and cauliflower. Add the remaining rice mixture.

  Add the broth back into the pot. The broth should sit about ½ inch over the rice and vegetable mixture. I
  

Step 6: cook maqluba

• Turn the heat on high until you hear the water boiling. Fluff the rice a little bit, cover with a lid.

  Reduce the heat to low. Cook ~2 hours. You can tell when it is done either when you no longer hear the water bubbling, or by lifting the rice from the side of the pot to see if there is water left in the pan.

  If there is water left it is not done! You don't want any water in your Maqluba.

  Once all water is absorbed, turn off the heat and let it sit, covered, for ~5-10 minutes. Meanwhile, prepare your Maqluba Salad
  

How to serve your Maqluba:

• Place a towel on the table where you will be serving. The pan gets VERY hot so a towel helps protect your table!

  Place a large serving pan on top of the Maqluba pot as if you were replacing the lid.

  Quickly flip the pan upside down holding the bottom of the pot and the serving platter.

  Tap the top and sides of the pot to loosen up all the pieces.
  
• Remove the pan and watch your Maqluba be revealed!

  Sprinkle toasted pine nuts across the top and serve with the chopped salad and plain yogurt.

  Enjoy!
  
• Slice the cucumbers and tomatoes into very tiny pieces (kind of like salsa). Chop the parsley. Add all to a bowl and toss them together with the juice of a lemon.
  1 large cucumber, 4 ripe vine tomatoes, 1 bunch fresh parsley, 2 whole lemons, juiced
  
• Toast the pine nuts in some oil.
  ½ cup pine nuts, toasted, Plain yogurt