Makluba Food

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JORDANIAN TRADITIONAL MAKLOOBA



Jordanian Traditional Maklooba image

Provided by Food Network

Categories     main-dish

Time 1h25m

Yield 8 servings

Number Of Ingredients 24

2 whole chickens, skinned and quartered (or 8 pieces chicken thighs)
3 1/2 cups canola oil, plus 3 tablespoons
1 teaspoon fresh nutmeg
1 teaspoon allspice
1 teaspoon cumin powder
Salt
4 saffron threads
2 cinnamon sticks
5 whole cardamom seeds
3 peppercorns
5 cups water
Freshly ground black pepper
1 head cauliflower, trimmed into florets
1 large eggplant, peeled, cubed, and salted; make sure to place in a colander so water can drain
2 onions, halved through the root end and thinly sliced, core still attached
4 cups medium grain rice
1 cup converted rice
1/2 teaspoon ground cardamom
1/2 teaspoon allspice
1/2 teaspoon fresh nutmeg
1/4 teaspoon fresh ground cinnamon
1/4 cup canola oil
Salt and freshly ground black pepper
Toasted pine nuts, for garnish

Steps:

  • In a 5-quart saucepan, brown both sides of the chicken in 1/2 cup canola oil. Once browned, add nutmeg, allspice, cumin powder, salt, saffron, cinnamon sticks, cardamom seeds, and peppercorns.
  • Add approximately 5 cups of water to just cover the chicken and bring to a boil. Season with freshly ground pepper. Cover and simmer over low-medium heat for about 15 to 20 minutes or until the meat begins to pull away from the bone. When done, set the chicken aside and discard the broth.
  • Fry the cauliflower in a large pot with 3 cups of canola oil until golden brown. Remove and let drain on paper towels. Once that is done, repeat this process with the eggplant. (Note, do not rinse the salt off the eggplant the guest believes that it removes flavor.) Set both the fried cauliflower and eggplant aside. Heat 3 tablespoons of canola oil in the pot that previously contained the chicken. When the oil is hot, not smoking, add the feathered onions and cook until they sweat, about 10 minutes. Add the cooked chicken, bone and all; cook together for a few minutes then cover and let steep with the burner off for 15 minutes. During this time, rinse the rice about 5 or 6 times until the water runs clear. Put the rice in a bowl, stir the spices into the raw rice, and mix well. Add the fried eggplant and cauliflower to the chicken mixture and then put the seasoned rice on top. Pour water into the pot to just barely cover the rice. Bring to a boil, then lower to a simmer and cover. Approximately 10 minutes later add a 1/4 cup of oil and re-cover. When the water is completely gone the dish is done, about 25 minutes or until rice is cooked.
  • Remove the pot from the heat and let rest for about 10 to 15 minutes. Place a large serving plate on top of the dish and flip the pot and plate over. Very carefully, lift the pot off the plate and the layered dish is done, add a little garnish and it is ready to serve. Season, to taste, with salt and pepper.

MAKLUBA



Makluba image

Middle Eastern dish that is my favorite! Everyone puts their own spin on this dish, so I'll post how I make it and let you know what else can be added! :)

Provided by Palis Favorites

Categories     One Dish Meal

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 17

1 chicken
1 chicken bouillon cube
1/2 gallon water
1 onion
2 tablespoons salt
2 potatoes
1/2 head cauliflower
3 carrots
1 eggplant
1 (8 ounce) can chickpeas
1 (8 ounce) can sweet corn
1 tomatoes
3 -5 cups rice
salt
cumin
turmeric
frying oil

Steps:

  • Cut the chicken into 2 legs, 2 thighs, 2 breasts, and two wings. After cleaning it, place it into a large pot, and add about 1/2 gallon of water, or until all the chicken is covered. Leave on high until it boils, then turn down half way.
  • After the water boils, add the boiling cube, and 1 diced onion into the water.
  • Peel the carrots, and cut each one into three pieces. Add these to the boiling water.
  • Add 1 tablespoon of salt to the boiling water, and taste. Depending on which kind of boiling cube you use, you might need to add another tablespoon or so. The water should not be salty, but have some flavor to it. Be careful because the boiling cube is salty on its own.
  • While the chicken is boiling. peel the potatoes, and cut into slices, medium in size. Also peel the eggplant, and cut it into decent sized pieces as well. These vegetables are going to be boiled later on, so we don't want the pieces to be too small.
  • Heat up vegetable oil in a frying pan, and fry the potatoes, cauliflower, and eggplant. Keep the fire under them pretty high, because you don't want them to be cooked all the way through, you just want them to be browned. Turn and brown them on both sides, then place in a plate on the side.
  • Rinse the rice off, and place in a separate bowl. Add a dash of cumin, and a dash of turmeric. The more rice you use, the more cumin and turmeric you should add. Add the drained can of corn to the rice, as well as the drained can of chick peas. Mix them together in the bowl.
  • Once the chicken is cooked, take it out of the water, and brown it on both sides. You can either do this by frying it just for a couple minutes to give it a brown color, or you can place it in the oven on broil. Take the carrots out of the water and place in the plate with the potatoes and cauliflower. We are going to use this stock, so don't dump it! Place it in another bowl.
  • In the bottom of the empty pot, cut up the tomato in thick slices and line the bottom of the pot with them. Then place the chicken on top of the tomatoes, with the top part of the chicken facing down.
  • Then add the cauliflower on top of the chicken, then the carrots, then the eggplant, then the potatoes. It doesn't have to be perfect, just make sure the bottom of the pot is completely covered.
  • Add the rice mixture on top of the potatoes.
  • Take the stock that we placed on the side, and slowly pour it on top of the rice. Make it so the stock is about 1 inch above the rice.
  • Turn on high, wait until it boils, then turn it halfway down and cover it. When all the water is gone, turn it off.
  • Take a large pan, one that has at least a 1 inch edge to it, and put it on top of the pot. Carefully, put one hand on top and one hand on the bottom of the pot and flip it upside down.
  • Before removing the pot, tap on the bottom of it so everything settles. Slowly remove the pot, and what you should have is the chicken and vegetables on top of the rice, sort of like an upside down cake. Enjoy!
  • I normally just make this for my husband and I, but if you plan on making it for a larger family, just add more potatoes, cauliflower, eggplant, and carrots, as well as more chicken. Also use more rice, depending on how many people you want to serve.
  • Some people also put green and red peppers sliced on the bottom of the pot with the tomatoes, before you put the chicken (I don't because my husband doesn't like peppers). Also, sweet potatoes can also be added, prepared just like the regular potatoes.
  • This is normally served either with plain yogurt, salad, or Salad with tahina.

Nutrition Facts : Calories 1303.2, Fat 37.5, SaturatedFat 10.5, Cholesterol 172.6, Sodium 4088.1, Carbohydrate 177.1, Fiber 16.1, Sugar 11.3, Protein 62.9

MAKLUBA



Makluba image

The word makluba actually means "upside down", and for good reason: this Jordanian dish is removed from the mold and turned over on a serving plate.

Provided by Mike Benayoun

Categories     Main Course

Time 2h30m

Number Of Ingredients 9

2 lb lamb shank ((or beef shank), boneless, cut into large cubes)
2 eggplants (, cut into strips lengthwise)
2 cups rice
1 onion (, thinly sliced)
2 teaspoons ground allspice
1 teaspoon freshly ground black pepper
2 teaspoons ground cardamom
2 bay leaves
Salt

Steps:

  • In a saucepan over medium heat with 1 tablespoon vegetable oil, sauté the onions and the meat, stirring for a few minutes until the meat is browned on all sides.
  • Then add the salt, black pepper, allspice, cardamom, and bay leaves. Add 6 cups (1.5 liter) of water, then cover the pan and simmer until the meat is cooked, about 1h30 to 2 hours.
  • Meanwhile, heat vegetable oil in a large frying pan. Add the eggplant slices and fry on both sides until golden brown. Place the eggplant on paper towel and set aside.
  • In a large saucepan, arrange the eggplant slices all around at the bottom, rising slightly over the sides, then add the pieces of meat on top. Add 4 cups (1 liter) of the meat broth, the rice and a pinch of salt.
  • Bring to a boil over medium heat, then cover the pan and simmer over low heat until the rice is cooked (about 25 minutes).
  • Allow to cool for 15 minutes, then carefully turn the pan over a serving platter. Serve warm with yogurt or Arabic salad.

UPSIDE DOWN (MAQLUBA)



Upside Down (Maqluba) image

This perfect meal features all four food groups. It is inspired by the Arabic dish called 'Maqluba,' which translates to 'upside down.' When the meal has finished cooking, you take the pot and flip it upside down onto a large serving platter, and everybody helps themselves.

Provided by JustCallMeD

Categories     World Cuisine Recipes     African

Time 1h40m

Yield 6

Number Of Ingredients 15

7 cups water
2 onions, chopped
1 tablespoon chopped garlic
1 teaspoon ground cinnamon
1 teaspoon ground turmeric
2 teaspoons garam masala
1 pinch salt and ground black pepper to taste
2 cups cooking oil
2 cups lamb meat, cut into small pieces
1 large eggplant, cut into 3/4-inch slices
2 zucchini, cut into 1/4-inch slices
1 cup broccoli
1 cup cauliflower
1 ½ cups jasmine rice
1 (16 ounce) container plain yogurt

Steps:

  • Bring to a boil the water, onion, garlic, cinnamon, turmeric, garam masala, salt, and pepper in a large pot. Add the lamb; reduce the heat to low and simmer 15 to 20 minutes. Separate the lamb from the liquid and set aside. Transfer the liquid to a bowl.
  • While the lamb mixture simmers, heat the oil in a large, deep skillet over medium heat. Fry the eggplant slices in the hot oil, assuring the pieces do not touch, until brown on both sides; remove to a plate lined with paper towels to drain. Use the same procedure to fry the zucchini and the cauliflower. Cook the broccoli in the oil until hot and remove to a paper towel-lined plate to drain.
  • Layer the lamb into the bottom of the large pot. Arrange the eggplant, zucchini, broccoli, and cauliflower on top of the lamb in layers. Pour the rice over the meat and vegetables, shaking the pot gently to allow the rice to settle into the dish. Pour the reserved cooking liquid from the lamb over the mixture until it is completely covered. Add water if needed.
  • Cover the pot and simmer over low heat until the rice is soft and the liquid is absorbed, 30 to 45 minutes. Remove the lid from the pot. Place a large platter over the pot and flip the pot so the dish is "upside down" on the platter. Serve with yogurt on the side.

Nutrition Facts : Calories 1018.6 calories, Carbohydrate 58.3 g, Cholesterol 50 mg, Fat 78.1 g, Fiber 6.8 g, Protein 24.3 g, SaturatedFat 13.6 g, Sodium 152.4 mg, Sugar 10.9 g

MAQLUBA (OR MAKLOUBEH, PALESTINIAN UPSIDE DOWN RICE)



Maqluba (or Makloubeh, Palestinian Upside Down Rice) image

How to cook Maqluba, (also Makloubeh), a Palestinian upside down rice dish, simply served with some yoghurt on the side.

Provided by Azlin Bloor

Categories     Main Course

Time 1h21m

Number Of Ingredients 15

500 g Basmati rice
2 Tbsp olive oil
500 g minced lamb (or beef)
1 tsp allspice
1 tsp salt
freshly ground black pepper
800 ml chicken stock (hot, preferably simmering away when you need it)
1 large onion (chopped)
1 large eggplant
1 courgette (zucchini)
1 red capsicum (bell pepper)
4 tomatoes (sliced in rings)
1 small cauliflower
30 g pine nuts
1 handful fresh parsley (chopped)

Steps:

  • Preheat the oven to 180°C/350°F, for the cauliflower.
  • Rinse and drain the rice and set aside.
  • Dice the onion (chop up fairly finely).
  • Chop up the eggplant, courgette and capsicum into rough cube shapes. Basically, quarter the eggplant and courgette lengthwise, then slice.
  • Slice the tomatoes into rounds and set aside.
  • Cut the cauliflower into bite-sized pieces.
  • Arrange the cauliflower pieces on a baking sheet and drizzle 1 Tbsp of EV olive oil all over. Sprinkle a ¼ tsp of salt and some freshly ground black pepper and roast for about 20 at 180˚C/350˚F. Flip halfway through the cooking time.
  • Heat the olive oil in a large frying pan over medium heat.
  • Sauté the onions for about 3-4 minutes.
  • Add meat, allspice, salt and some pepper, stir and brown the meat all over and cook for 10 minutes on medium heat. You want the final result to be a little on the dry side, but not too dry. A little moisture is good.
  • Grease your saucepan all over. Then start with layering the bottom with the sliced tomatoes. You'll get 2 layers. Season with salt and pepper, a small sprinkle will do.
  • Add half the meat, season with a pinch of salt and some freshly ground black pepper. Then pack down with a potato masher.In my original recipe and video, I place all the meat first. But in these new pictures, you can see that I'm layering the meat along with the rice.So half the meat now, and half later.
  • Add all the vegetables, season with salt and pepper and pack down.
  • Then top with half the rice, season with salt and pepper and flatten.
  • Now we add the second half of the meat, season, and pack down.
  • And finally, the second half of the rice. Season with salt and pepper, and pack down.
  • Take a small saucer, place it face down on the rice (or use the back of a large spoon), and slowly pour all the stock in. This stops a gap/hole appearing in the rice as you're pouring the stock in. You also don't want to mess with the packed rice and stuff.
  • Place the pot on the stovetop, turn the heat on high for 3 minutes to bring everything up to simmering point although you'll probably only see the edges bubbling. When you see the bubbles at the edges, move on to the next step.
  • Put the lid on, turn the heat right down and cook for 45 minutes. After that time, if you think the rice isn't done, another 5-10 minutes should suffice.Take the saucepan off the hot hob and leave the rice to rest for 10 minutes before unveiling.
  • Take a large plate or serving platter, place it over the pot. Holding the plate tightly against the saucepan, give it a gentle shake. Then slowly, ease the saucepan off the plate. In the video, this happens at around 12:15 minutes.Top with the nuts and parsley.
  • If you packed the saucepan as mentioned, it shouldn't collapse. But if it does, no big deal, scatter with pine nuts and parsley and serve.
  • Click here for my new recipe - Vegetable Maqluba.

Nutrition Facts : Calories 530 kcal, Carbohydrate 65 g, Protein 21 g, Fat 21 g, SaturatedFat 6 g, Cholesterol 47 mg, Sodium 498 mg, Fiber 5 g, Sugar 8 g, ServingSize 1 serving

MAKLOUBEH - CAULIFLOWER



Makloubeh - Cauliflower image

from "Sahtein, Middle Eastern Cookbook" and from Rita Rukab Harb who taught me to make it. This is a great recipe for the crock pot. Because of high blood pressure, I don't add the salt during cooking - instead we salt at the table.

Provided by Everybody eats when

Categories     One Dish Meal

Time 3h20m

Yield 8 serving(s)

Number Of Ingredients 12

1 large cauliflower
1 1/2 lbs boneless beef cubes (or lamb)
1 large onion
2 cups rice
1/2 teaspoon allspice
1/2 teaspoon pepper
1 dash garlic powder
2 tablespoons butter
4 teaspoons salt
3 1/2 cups broth or 3 1/2 cups water
1/8 teaspoon saffron (optional)
2 tablespoons pine nuts (optional)

Steps:

  • Saute onion and meat together in butter.
  • Add salt and spices. Add broth or water and cover. Let meat simmer over moderate heat until tender.
  • Break cauliflower into medium size florets. Sprinkle with salt. Fry in deep, hot oil until dark brown, the darker the better. When it looks almost burnt to me, I know its right. Drain on paper towels.
  • Add cauliflower on top of meat. Add uncooked rice on top of cauliflower. Make sure that all are covered by broth. Add more if necessary to cover.
  • Bring to a boil and reduce heat. Simmer for 40 minutes, or until rice is tender and broth/water is absorbed.
  • Traditionally, this dish is allowed to cool for 30 minutes and then the pot is turned upside down in a large platter. It is then garnished with pine nuts and served with plain yogurt. I just dish it from the pot because my family can't wait 30 minutes now that the whole house smells so yummy.

Nutrition Facts : Calories 819.5, Fat 64.1, SaturatedFat 27.2, Cholesterol 92.5, Sodium 1832.4, Carbohydrate 47.1, Fiber 3.6, Sugar 3.9, Protein 13.1

VEGAN MAQLUBA



Vegan Maqluba image

Delicious bulgur maqluba with a selection of vegetables, chickpeas and spices - a fine and delicious vegan lunch especially on a cold winter day

Provided by Shalom Genish

Categories     Legumes, Vegan Stews, Vegetables

Yield 8 Serving/Unit

Number Of Ingredients 13

Canola oil
Onion
Carrot
Zucchini
Cauliflower
Olive oil
Chickpea
Dry bulgur
Turmeric
Cumin
Salt
Black pepper
Parsley

Steps:

  • 1. Fry all the vegetables in a pan with oil until golden (each vegetable is fried separately and transferred to a colander).2. In a pot with a thick bottom, pour the olive oil and arrange the vegetables at the bottom of the pot: start with the onion and arrange it flat at the bottom of the pot, and continue with all the other vegetables and the cooked chickpeas (the amount in the recipe is for dried chickpeas that need to be cooked).3. Place the bulgur on top of the vegetables and mash slightly. Pour boiling water 1 cm high above the bulgur, add the spices and bring to a boil. Cover and cook over low heat for about 15 minutes. Turn off the heat and leave the pot closed for about 10 minutes.4. Lift the lid out of the pot, place a tray on the pot and turn the pot over (the word maqluba in Arabic is upside down).5. Lift the pot and a kind of cake is formed.6. Sprinkle over chopped parsley, and bon appetite (:

MAQLUBA (MAKLOUBEH) WITH LAMB (ARABIC RICE DISH)



Maqluba (Makloubeh) with Lamb (Arabic rice dish) image

Maqluba is a layered dish that is served by flipping upside down to reveal layers of vegetables (commonly eggplant, potato and cauliflower), meat and rice. It's so flavourful because everything cooks together in one pot. It's also highly customizable and made across many middle eastern countries. If you love Arabic food... this is the dish to try!

Provided by Amina Al-Saigh

Categories     Mains

Number Of Ingredients 27

600 g - 900g of lamb or veal pieces (approx. 1.5 lbs to 2 lbs per preference - see note 1)
2 tablespoons vegetable oil
2 cinnamon sticks
4 pods green cardamom
3 bay leaves
4 whole allspice or black peppercorn (optional but recommended)
4 whole cloves (optional but recommended)
1/2 teaspoon turmeric
4 tablespoons tomato paste
3.5 teaspoons salt
1.5 teaspoons black pepper
3 cups water
2 eggplants (approximately 700g)
1/2 teaspoon salt
4 tablespoons vegetable oil
2 large potatoes or 4 small ones (per preference)
1/4 teaspoon salt
1 tablespoon vegetable oil
1 large onion
1 large bell pepper (red or orange, not green)
1/4 teaspoon salt
2 tablespoons vegetable oil
2.5 cups basmati rice
5.5 cups total liquid (combination of the meat broth and additional water)
1 tomato
1/2 cup slivered or blanched almonds (or pine nuts)
1/2 cup chopped parsley

Steps:

  • Start by preheating the oven to 450F
  • Wash the eggplant and peel it every other stripe as shown in the ingredients photo. Cut into into thick slices, about half an inch thick
  • Wash and peel the potatoes, and cut them into roughly half inch thick circles
  • Place the eggplant and the potato on a lined baking sheet. Sprinkle them with salt and combine them with the oil (the amounts under the ingredients section). Bake for 30 minutes.
  • Wash the meat and sear it on medium high heat using the 2 tablespoons of oil. Add the 3 cups of water and all the whole spices and pressure cook for 10 minutes. If you are not using a pressure cooker, boil on stove top covered on medium heat for 40-60 minutes until tender.
  • Cut the onion and pepper into wings or slices. Cook with the oil in a pan over medium heat for 7 minutes until softened. Set aside.
  • Once the meat is cooked, remove it and set aside. Strain the stock from the whole spices.
  • To the hot stock (in a bowl or a pot), add the turmeric, salt, black pepper and tomato paste. Mix well to combine and add additional water to reach the 5.5 cups required. I do this by using a measuring cup to measure the total amount of stick then top it up with water until I reach 5.5 cups
  • Wash the rice several times until the water runs clear. Drain it and set aside
  • Cut the tomato into slices
  • To layer the maqluba, start by adding 2 tablespoons of oil to the bottom of the pot, then add the tomato slices, followed by eggplant, potato, meat, onions and peppers, then the rice
  • Pat the rice down firmly, then pour the stock on top. Pat down again using a wooden spoon to ensure the stock is fully covering the rice
  • Place the pot on medium high heat and allow it to start bubbling, which should take 5 minutes or so
  • Once it is bubbling, cover it and decrease the heat to low. Ensure the pot is well covered by also adding a towel on top, especially if your pot has any holes. Cook for 50 minutes.
  • After 50 minutes, turn heat off and allow maqluba to rest for 5-10 minutes. If you open it and realize your top layer of rice is undercooked or under seasoned, read the troubleshooting section
  • When ready to serve, find a large tray with raised edges and place it on top of the pot. Use both hands and place them on each handle while holding the tray down. In a swift motion, flip the pot over (have someone nearby to help you if you need it). Leave the pot flipped over the tray for a few minutes and allow gravity to slowly drop the maqluba
  • Lift the pot very slowly to help keep it intact. Serve with yogurt or Jajik and enjoy!

Nutrition Facts : ServingSize 1 g, Calories 519 kcal, Sugar 7 g, Sodium 1842 mg, Fat 22 g, SaturatedFat 17 g, Carbohydrate 75 g, Fiber 7 g, Protein 8 g

CHICKEN MAQLUBA RECIPE



Chicken Maqluba Recipe image

An authentic Jordanian Chicken Maqluba Recipe which is mix with chicken, cauliflower, eggplant, potatoes, rice and middle eastern spices.

Provided by Saif Al Deen Odeh

Categories     Main

Number Of Ingredients 12

8 pieces Chicken drumstick and thigh
2 1/2 cup Basmati or long grain rice
1 large cauliflower head
2 long eggplant
2 large size potatoes
5 cup water for boiling and making a broth
1 teaspoon of allspice
2 teaspoon of baharat spice or garam masala
1/2 teaspoon of turmeric
4 pieces Bay leaves.
1 tablespoon of salt
1/2 tablespoon of black pepper

Steps:

  • Add the chicken and water into the pot. Put it into the gas stove and turn on the heat.
  • When it is already boiling, remove excess fats or dirt from the boiling chicken using the large spoon. After that, add all the spices and give it a slow stir. Let the chicken cooked for 30 minutes.
  • While the chicken is cooking, chop the potatoes, eggplants, and cauliflower to prepare to fry them.
  • Add vegetable oil in the separate pan. When it is hot, add the potatoes and fry them till it becomes light brown. After that, fry the rest of the cauliflowers and the eggplants.
  • When the chicken is already cooked, separate the chicken from the broth. Dry the chicken first with a kitchen paper towel before frying them in the same pan. This will prevent causing the oil from splashing.
  • After all the chicken and the vegetables are fried, start transferring all of them into a new pot.
  • To make the first layer, add first the rice (20%), followed by half of the fried vegetables and the chicken. For a second layer, repeat again by putting the rice (20%), followed by the remaining vegetables and the chicken. Lastly, put all the remaining rice (60%) into the pot, and transfer the chicken broth from the old pot into this pot.
  • Turn on in high heat and let the pot boil. When the water is fully absorbed, reduce to low heat. Cook for additional 15 minutes.
  • Once it is cooked, prepare a large round plate. Bring the pot to the plate and quickly flip into an upside-down position.
  • Slowly raise the pot up to have a nice beautiful cake shaped like Maqluba. Garnish it with pine nuts (Optional) and serve with any yogurt and salad.

Nutrition Facts : Calories 665 kcal, ServingSize 1 serving

MAQLUBA RECIPE



Maqluba Recipe image

Out of all of the many recipes I make, I love Maqluba the most for its simplicity and flavor.

Provided by Chef Tariq

Categories     Main Course

Time 1h10m

Number Of Ingredients 9

1 Eggplant (sliced)
10 Lamb Chops
2 cups Short Grain Rice
1 tbsp Seven Spices
1½ tsp Salt (a little extra for chops)
½ tsp Black Pepper (a little extra for chops)
5 cups Water (hot)
¼ cup Pine Nuts (optional)
Olive oil

Steps:

  • Preheat the oven to 400°F (200°C).
  • Slice the eggplant into 2cm thick pieces.
  • On a baking tray, put a generous glug of olive oil. Take a slice of eggplant and dip it in the oil, then turning over and dipping again until well covered. Place on the baking tray and repeat for all eggplant slices. Use more olive oil if needed. Bake in the oven until brown.
  • On another baking tray, place the lamb chops. Season with salt and pepper. Bake in the oven until brown.
  • In a bowl, add the rice, seven spices, salt and pepper. Mix together.
  • Grab a deep pot and cut out a circular piece of parchment paper to fit the bottom. Spray the bottom of the bottom with oil and place in your parchment paper.
  • Add in your cooked lamb chops, followed by your cooked eggplant slices and then pour over your uncooked rice mixture.
  • Add 5 cups of hot water.
  • Bring to a boil, half cover with the lid and reduce to a simmer. Let cook for 20 minutes or until all the water has evaporated. Remove the lid.
  • Find a large flat plate and place it on top of the pot. Holding onto the plate and pot handles, quickly lift and flip upside down.
  • Lift the pot up to reveal your Maklouba and remove the parchment paper.
  • Sprinkle pine nuts over and enjoy!

Nutrition Facts : Calories 509 kcal, Carbohydrate 44 g, Protein 46 g, Fat 15 g, SaturatedFat 5 g, Cholesterol 129 mg, Sodium 691 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving

MAQLUBA - UP SIDE DOWN (CHICKEN & RICE)



Maqluba - Up Side Down (Chicken & Rice) image

This is a traditional Middle Eastern dish that I read about and had to try. It works great for Friday night and even for leftovers. It does take a bit of work, but is easier than it sounds. I made it with chicken, but it can be made with meat or lamb and would be amazing.

Provided by Tamar Genger MA, RD

Categories     Main, Dinner

Time 1h10m

Yield 6

Number Of Ingredients 14

Extra virgin olive oil
1 small onion, chopped
1 whole chicken, cut in ⅛ths
1 teaspoon paprika
1 teaspoon turmeric
1 teaspoon Jamie Geller Baharat
½ teaspoon salt
1 small eggplant, sliced (salted and rinsed)
1 small head cauliflower, cut into florets
1½ cups raw rice
3 cups chicken or vegetable broth
2 tablespoons pine nuts, toasted
2 tablespoons chopped cilantro
Lemon wedges

Steps:

  • 1. Season chicken with salt and pepper. In a large Dutch oven lightly coated with evoo and over medium-high heat, brown chicken, skin side down until caramelized and crispy. Transfer chicken to a platter. 2. Add onion, spices, eggplant and cauliflower to the pan. Be sure to season vegetables with salt and pepper. Cook, stirring occasionally until vegetables are lightly browned and caramelized. 3. Add chicken back to the pan, trying to push chicken down to the bottom of the pan with vegetables on top. 4. Place rice over the vegetables, then cover with broth. Cover the pot and cook on low for about 40 minutes. 6. Allow to cool for about 10 minutes. 7. Place a large plate on top of the pot and turn it upside down. Remove pot and sprinkle with toasted pine nuts and cilantro. Serve with lemon wedges.

Nutrition Facts :

MAHA SARSOUR'S MAQLUBA (UPSIDE-DOWN CHICKEN AND RICE)



Maha Sarsour's Maqluba (Upside-Down Chicken and Rice) image

A Palestinian tradition, maqluba means "upside down" in Arabic and is a pot of stewed meat, rice and fried vegetables, cooked and flipped onto a serving dish to form an impressive tower. In Maha Sarsour's version, the rice is richly spiced with cinnamon, allspice and more, and the chicken simmers to tenderness as it gives its flavor to the rice.

Provided by Francis Lam

Categories     main course

Time 1h45m

Yield Serves 6 to 8

Number Of Ingredients 24

1 medium eggplant (1 pound)
Salt
3 1/2 pounds bone-in chicken pieces
1 1/2 teaspoons ground black pepper
1 teaspoon ground cumin
6 cloves
6 green cardamom pods
3 bay leaves
2 1/2 cups long-grain rice, rinsed well and drained
1 small onion, cut into large wedges
Vegetable or olive oil, as needed
3 to 5 medium carrots, 2-or-3-inch pieces
1 medium potato, 1/2-inch slices
1/2 medium-head cauliflower, in florets
3/4 cup broken vermicelli noodles (see note)
1 teaspoon ground turmeric
3/4 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1/2 teaspoon Goya Sazón seasoning (optional)
3 garlic cloves, grated
1/3 cup pine nuts
Plain yogurt, for serving (optional)
Chopped tomatoes, cucumbers, parsley, lemon juice and olive oil, for serving (optional)

Steps:

  • Cut the eggplant into 1/2-inch-thick half-moons. Season well with salt, and let sit 30 minutes. Place the chicken in a large pot (a 10-inch, 5-quart size is ideal), and season well with salt and 1 teaspoon black pepper, ground cumin, cloves, cardamom pods and bay leaves (ideally, do this the day before). Pour 3 cups of boiling water over the rice. Soak for 10 minutes, then drain well.
  • To the chicken, add the onion wedges, 1 tablespoon salt and 4 1/2 cups of water. Bring to a boil, covered, over high heat, then turn down to a simmer, and cook for 20 minutes. Drain the chicken, keeping the broth and discarding the onion and spices.
  • Heat 1/2 inch of oil in a large skillet over medium-high heat until shimmering hot, then fry the carrots, in batches if necessary, turning occasionally until browned, about 4 minutes. Drain on paper towels, then season lightly with salt. Repeat with the potato, about 3 minutes per side. Repeat with the cauliflower, about 7 minutes per batch. Finally, press the eggplant with paper towel until dry, then fry the eggplant in one layer until browned, about 4 minutes per batch. Drain on paper towels, but don't season. (If the eggplant is too oily, press on it with paper towels.)
  • Pour out the oil, keeping 2 1/2 tablespoons in the pan. Heat it over medium-high heat and add the vermicelli, stirring until browned, about 2 minutes. Add the drained rice and cook, stirring, to dry it out, about 4 minutes. Add 1 tablespoon salt, 1/2 teaspoon black pepper, the turmeric, cinnamon, allspice, ground cloves, Sazón and garlic, and cook, stirring, until very fragrant.
  • Place the chicken back in the pot, skin side down. Place the vegetables on top, then rice. Pour in 4 cups of the chicken broth. Press down on the rice; add more broth or water if needed to bring the liquid barely to the level of the rice. Cover the pot and bring to a boil over high heat, then turn it down to medium low. After 10 minutes, carefully stir just the rice to evenly combine the harder rice on top. Repeat after another 10 minutes. After a total of 30 minutes, the rice should be cooked, but not soft, and the liquid should be absorbed.
  • Place a very large serving dish on top of the pot, then, protecting your hands (and maybe with a partner), invert the pot onto the dish in one smooth motion. If there is liquid seeping out, spoon it out or soak it up with paper towels. Let the pot rest at least 5 minutes.
  • Meanwhile, heat 2 tablespoons of oil in a small pan over medium-high heat until shimmering. Fry the pine nuts, stirring constantly, until browned, about 1 minute. Drain on paper towels.
  • Lift off the pot to reveal the maqluba, and scatter the pine nuts all over. Serve with yogurt and chopped tomatoes, cucumbers and parsley on the side, seasoned with lemon, salt and olive oil.

Nutrition Facts : @context http, Calories 777, UnsaturatedFat 22 grams, Carbohydrate 69 grams, Fat 35 grams, Fiber 6 grams, Protein 45 grams, SaturatedFat 9 grams, Sodium 1010 milligrams, Sugar 5 grams, TransFat 0 grams

MALOOBA



Malooba image

This authentic traditional Arabic recipe consists of chicken, cauliflower, and potato. Serve with plain yogurt and a salad to mix with the rice dish. This is very easy, it just has a lot of work.

Provided by IMANKAY

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 3h

Yield 6

Number Of Ingredients 14

1 (4 pound) whole chicken, cut into pieces
6 cups water
1 medium onion, quartered
2 tablespoons ground allspice
½ teaspoon ground cardamom
3 whole cardamom seeds
4 whole cloves
3 bay leaves
2 ½ cups uncooked basmati rice, rinsed and drained
2 tablespoons ground allspice
3 tablespoons vegetable oil
1 large potato, sliced into rounds
1 large head cauliflower, separated into florets
2 medium tomatoes, diced

Steps:

  • Place chicken in a large pot with 6 cups water, onion, 2 tablespoons allspice, ground cardamom, cardamom seeds, whole cloves and bay leaves. Bring to a boil, and cook until chicken is tender, about 40 minutes. Remove chicken, strain and reserve broth.
  • Soak the rice in water while waiting for the chicken to cook. When the chicken is almost done, drain the water off, and stir in 1 1/2 tablespoons of allspice.
  • Heat the oil in a skillet over medium-high heat. Fry the potatoes and cauliflower in the hot oil until browned. They do not need to fully cook.
  • In a separate pot, layer fried potatoes on the bottom. This is done so that the rice will not stick to the bottom of the pan. Add the cauliflower and tomatoes, and sprinkle a handful of rice over the vegetables. Remove the bones from the chicken and place the chicken in the pot. Cover with the rest of the rice. Pour in the reserved broth until it reaches a level about 1/2 inch above the level of the rice. Cover the pot, and cook over medium-low heat for 1 hour, until rice is tender.
  • When the liquid has absorbed, have a large round tray ready. Uncover the pot, and place the tray over the top. Invert so that the pan is upside down on top of the tray. Let stand for 5 minutes like this, then slowly remove the pot to let the food fall onto the tray.

Nutrition Facts : Calories 766.7 calories, Carbohydrate 89.9 g, Cholesterol 82 mg, Fat 27.8 g, Fiber 7.7 g, Protein 39 g, SaturatedFat 6.7 g, Sodium 131.3 mg, Sugar 6.1 g

MAQLUBA



Maqluba image

Maqluba recipe is the perfect dish to feed a crowd. Maqluba is a popular dish in the Arab world, a Palestinian tradition, made with rice, meat and vegetables.

Provided by Amira

Categories     Main Course

Time 1h10m

Number Of Ingredients 15

1 cup (198g) Basmati rice (, uncooked rice)
1 Tablespoon butter
1 teaspoon 7 spices
1/2 teaspoon salt.
1/2 teaspoon black pepper.
1 1/4 cup boiling water or broth
1/2 pound ground beef. ((230g) )
1 small onion. (chopped)
1/2 teaspoon all spice.
1 teaspoon tomato paste.
1/4 teaspoon black pepper.
Salt to taste.
1 (450g) medium firm eggplant (cut into 1/2 inch slices lengthwise and fried or baked in the oven. )
1 medium tomato, sliced.
Optional: Chopped parsley (roasted nuts for garnishing.)

Steps:

  • Wash rice twice or 3 times, drain then place in a deep bowl, cover with cold rice and soak for 30 minutes.
  • Meanwhile fry or oven bake the eggplants.

Nutrition Facts : Calories 245 kcal, Carbohydrate 33 g, Protein 10 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 27 mg, Sodium 235 mg, Fiber 3 g, Sugar 4 g, TransFat 1 g, ServingSize 1 serving

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