Cauliflowerandchickenmakloubeh Recipes

MAQLOOBEH

Steps:

• In a large saucepan heat the olive oil, add the onion and garlic and cook for two minutes until tender.
• Add the chicken, the mixed spices, and season with salt and pepper to taste. Cover with water and bring to a boil. Adjust the seasoning and let simmer until chicken is cooked (about 45 minutes).
• While the chicken is cooking, heat the cooking oil in a frying pan.Cut the cauliflower into medium-size pieces and the eggplant into half-inch slices. Deep-fry the vegetables until they are golden brown.
• When the chicken is done and you are finished frying the vegetables, drain the chicken stock in another saucepan and SAVE it. We will use this stock to cook the rice.
• Rearrange the chicken in the bottom of the saucepan and arrange the fried cauliflower and eggplant on top of it. Add the rice and add the chicken stock. Cover and simmer until rice is cooked.
• Remove the pan from the heat.
• When you are ready to serve, remove the cover of the saucepan and put the serving tray on top of the saucepan. Flip the saucepan upside-down. Now, you have the saucepan upside-down on top of the serving tray. Slowly lift the saucepan up. All ingredients are now on the serving tray with rice at the bottom topped by the vegetables and the chicken.
• Garnish with the chopped parsley.
• Toast the pine-nuts and peeled almonds in couple of table spoons of cooking oil until they are gold. Drain the oil and garnish the tray with the nuts and the almonds.
• Serve hot with salad and/or plain yogurt.

MAKLOUBEH - CAULIFLOWER

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.

CAULIFLOWER AND CHICKEN MAKLOUBEH

Steps:

• Soak the cauliflower in 5 cups of cold salty water for at least 1 hour.
• Heat the oil in a large saucepan and fry the chicken pieces until golden on both sides.
• Add the onion, peppercorns, cardamom pods, 1 teaspoon of the salt and the boiling water. Bring to the boil, lower the heat then cover with a lid and simmer for 40-50 minutes, checking regularly to make sure the mixture doesn't dry out.
• When the chicken pieces are tender, remove from the pan and reserve the stock.
• Meanwhile, drain the cauliflower pieces and pat dry on absorbent paper. Heat the oil in a deep fat fryer to 375F and fry the cauliflower until golden (this may also be done, in batches, in a frying pan). Remove the cauliflower with a slotted spoon and drain on kitchen paper.
• In a small frying pan, warm the ghee or clarified butter. Add the garlic, cook until softened and remove with a slotted spoon.
• Lay the chicken pieces on the base of a large ovenproof saucepan and arrange the fried cauliflower around the edges, leaving a gap in the middle. Add the fried garlic and ghee.
• Add the remaining salt, pepper, saffron (if using), ground cardamom, allspice, nutmeg, cinnamon and cumin.
• Pour in the reserved stock, place the pan on a medium heat and bring to the boil.
• Soak the rice in 4 1/2 cups boiling water for 5 minutes, drain and repeat.
• Preheat the oven to 350°F Spoon the rice into the empty gap and then cover the cauliflower completely with the rest.
• Pour over enough stock to completely cover the rice. Simmer gently, uncovered, for 10 minutes, until some of the stock is absorbed.
• Cover the pan with a lid and transfer to the oven. Cook for 12-15 minutes, until the rice is tender.
• To make the salad, mix the chopped cucumber, yogurt, salt and garlic together. Cover and chill in the refrigerator until needed. Just before serving, scatter the mint over.
• Remove the Makloubeh from the oven and leave to cool for 20 minutes.
• Place a large serving plate over the top of the pan and turn the whole lot over. The contents of the pan should come out in one piece onto the serving dish. Scatter with pine nuts.
• Serve the Makloubeh straight away with the cucumber and yogurt salad.