Makloubeh Recipes

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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

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

MAKLOUBEH



Makloubeh image

This is a famous Arab-style dish which is frequently made for parties. It is very filling. Numerous regional variations exist, often adding different vegetables and spices. I was given this recipe from a lady from Jordan, and have adapted it to our tastes. Best served with a mixed salad and a yoghurt and cucumber salad. Enjoy!

Provided by Scots LassCairo

Categories     Long Grain Rice

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 12

1 kg lean ground beef
3 large aubergines
2 cups sunflower oil
450 g basmati rice or 450 g brown basmati rice, if you prefer
2 large onions
1 teaspoon mixed Arabic spices or 1 teaspoon allspice, if you prefer
2 teaspoons salt
2 liters cold water
1 teaspoon fresh ground black pepper
1 teaspoon turmeric
4 tablespoons of melted butter
200 g blanched split almonds, chopped if you prefer

Steps:

  • Wash the rice under running water. Rinse it well and leave aside to drain.
  • Chop the onion very finely and peel and slice the aubergine lengthways.
  • Heat half of the oil gently in a lidded saucepan. Add the chopped onion, mix well and reduce the heat. Cover the pan with the lid and allow to cook about 3 minutes.
  • Mix the onion well, and add the minced beef.
  • Using a fork, break it up in the pan, increasing the heat for a few minutes.Cover the pan once more and allow to simmer gently for about 10 minutes.
  • In another pan, heat the remainder of the oil. Add the sliced aubergines, and fry them until golden on both sides.
  • Remove the fried aubergine with a fork and drain very well on kitchen paper. This is a very important step to avoid the aubergine being excessively oily.
  • Mix the spices and salt with just under two litres of water. Bring to the boil and simmer for 5 minutes.
  • Place half of the cooked minced beef mixture in the bottom of a large greased ovenproof dish. Cover this with half of the fried aubergine slices & sprinkle with half of the rice. Repeat these layers finishing with rice. Pour spice mixture over casserole. Place in the centre of oven 325F & bake for 1 hour or until rice is tender. Heat the melted butter and fry the nuts until golden. Remove the cooked dish from the oven, turn it out on to a serving dish and garnish with the fried nuts and pour over the melted butter.
  • Enjoy!

Nutrition Facts : Calories 2393.8, Fat 179.7, SaturatedFat 34.7, Cholesterol 193, Sodium 1630.6, Carbohydrate 129.6, Fiber 25.9, Sugar 16.7, Protein 76.5

MAKLOUBEH



Makloubeh image

Make and share this Makloubeh recipe from Food.com.

Provided by yassy63

Categories     Palestinian

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 large eggplant
6 -8 chicken pieces (legs,drumsticks,breast) or 1 whole chicken, cut up
3 cups basmati rice (elephent brand is good)
1 chicken bouillon cube
1 onion, cut in thin slices (like half moon shaped)
1/4 cup olive oil
salt
pepper
7 spices (allspice or Arabic spice)
1/2 teaspoon powdered turmeric
1 bay leaf
4 cardamom pods

Steps:

  • Fry eggplant till golden brown in a frying pan with veggie oil, set aside.
  • Fry chicken on high heat in a large pot in olive oil until brown on all sides and add salt, pepper, and Arabic spice(all spice,7 spice same thing). Just add by your eye no certain amount matters.
  • Remove chicken from pot and add the slices onions, fry in the oil (same pot and same oil used for the chicken) until soft about 4 minutes and add chicken back in the pot.
  • Fry all together for another 3 or 4 minutes and then add water, about a little more then half the pot.
  • Keep the heat on max and add the chicken stock, the turmeric, about 1/2 teaspoon more of the allspice for more flavor and salt, add enough salt to taste, keep adding and tasting until you have the right flavour, then add the bay leaf and the cardamom pods.
  • Cover and let it come to a boil then turn down to 6 or to medium for about 40 minutes.
  • When it done drain the stock in other bowl or pot and put the chicken on a plate.
  • Wash the rice and drain; do not soak.
  • Add the chicken to the bottom of the same pot you used (no need to wash it), then add some rice over the chicken.
  • Add half the eggplant over the rice (layering).
  • Then add some more rice on top of the eggplant (layering).
  • Add the rest of the eggplant and layer on the rest of the rice, push down on the food to make it all even and smooth.
  • Now add the stock.
  • Add the stock and use your pointing finger to know how much stock to put. When you dip your finger in the makloubeh and the tip of your finger touches the rice and the water to the first line on your finger, it is enough stock. We have three lines on our finger--the first line is telling you it's enough stock.
  • Then cover and bring to a boil for about 6 to 8 minute.
  • Then turn it to the lowest mark MIN until its ready, about 30 min to 40 minutes. Check with fork to see if rice is ready.
  • When done, bring a large round serving dish. Put the dish on top of the pot and flip it over. Remove pot and add some toasted nuts (almonds, pine nut if you want).

Nutrition Facts : Calories 453.9, Fat 12, SaturatedFat 1.9, Cholesterol 0.1, Sodium 133, Carbohydrate 78.8, Fiber 6.6, Sugar 3.8, Protein 8.6

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Makloubeh is a traditional Palestinian dish that consists of meat, rice and fried vegetables placed in a pot, which is then flipped upside down when served – hence the name makloubeh, which translates literally as ‘upside down’. Recipe and images extracted from Palestine on...
Makloubeh is upside-down rice with tender lamb cubes & delicious eggplants. An absolutely delicious dish! Heat 3-4 tbsp of olive oil in a large saucepan. Add lamb cubes and fry over high heat until browned. Add in 4 onions, 2 cinnamon sticks & cover with water. Bring to boil, then reduce the heat and cook for at least 1 hour until meat is tender.
One thing is certain: the dish – perhaps from Baghdad, perhaps not – is a popular feast in the Middle East today. The name maklouba – meaning “upside down” in Arabic – speaks to the dish’s main features: with roasted vegetables, spiced rice, and a meat of choice, it is presented by carefully flipping the pot over and serving it upside down.
Makloubeh is pronounced as Mak-loo-ba or Mak-loo-beh, however, in Lebanese colloquial speak, it’s pronounced as Mahlube (mah-loo-beh). This pronunciation differs between different regions across the Middle East, you can find this aromatic Arabic dish in countries such as Palestine, Jordan, Syria, Lebanon, Iraq and so forth.

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