MALOOBA
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
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 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
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
JORDANIAN TRADITIONAL MAKLOOBA
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.
MAQLUBA (OR MAKLOUBEH, PALESTINIAN UPSIDE DOWN RICE)
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
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
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