Maqloba Recipes

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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

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

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.

MAALOUBA (UPSIDE-DOWN RICE)



Maalouba (Upside-Down Rice) image

Many cultures throughout the Middle East make a version of this layered rice dish, also known as maqluba or maklouba. Chef May's version includes both vegetables and chicken. Unmolding a maalouba neatly can be tricky. We found that the longer we let it rest, the better ours held together. If yours sticks a little, don't worry-it will still taste delicious.

Provided by Food Network

Categories     main-dish

Time 3h

Yield 8 servings

Number Of Ingredients 25

1 large carrot, roughly chopped
2 celery stalks, roughly chopped
1 red onion, quartered
One 3- to 4-pound whole chicken, quartered, backbone removed and reserved
2 tablespoons vegetable oil
2 cinnamon sticks
2 bay leaves
5 whole cardamom pods
Kosher salt and freshly ground black pepper
1 teaspoon ground turmeric
1 tablespoon ground allspice
1 1/2 cups basmati rice
1 1/2 cups short-grain rice
1 teaspoon ground turmeric
2 medium russet potatoes, peeled, thickly sliced and deep fried in vegetable oil (see Cook's Note)
1 medium eggplant, thickly sliced and deep fried in vegetable oil (see Cook's Note)
2 cups cauliflower florets, deep fried in vegetable oil (see Cook's Note)
1/4 cup toasted pine nuts, for serving
Parsley leaves, for serving
1 fresh red chile pepper, sliced in half, for serving
2 small cucumbers, chopped
2 medium tomatoes, chopped
Juice of 1/2 large lemon
Flaky sea salt
3 tablespoons olive oil

Steps:

  • For the chicken: Heat the oil with the cinnamon sticks, bay leaves, cardamom and 1 teaspoon pepper over medium heat until fragrant, about 3 minutes. Add the onion, carrot and celery; stir to combine. Add the chicken pieces, including the backbone, skin-side down and sear until the skin is golden brown. Sprinkle with 1 tablespoon salt and add 7 cups water to just cover the chicken. Stir in the turmeric and allspice. Bring to a boil then reduce the heat to simmer and cook until the chicken is tender and cooked through, about 40 minutes.
  • Remove the chicken to a platter and strain the stock through a fine-mesh sieve. Discard the vegetables, spices and backbone and set the stock aside.
  • For the rice: Meanwhile, add the basmati and short-grain rice to a large bowl and cover with water. Stir in the turmeric and soak for 30 minutes. Strain the rice and discard the water.
  • In a Dutch oven or large, heavy pot with a lid, layer the chicken pieces skin-side down, followed by a layer of fried potato slices, a layer of fried eggplant slices and a layer of cauliflower. Add the rice, letting it fall in between the vegetables and chicken. Add the 7 cups of stock until the rice is just covered.
  • Bring the pot to a boil, then reduce the heat to low and cover. Continue to cook until the rice is tender and the liquid has been completely absorbed, 25 to 30 minutes. Remove from the heat and let rest with the lid on for 30 minutes.
  • For the salad: Toss the cucumbers, tomatoes, lemon juice, olive oil and 1/2 teaspoon salt in a medium bowl.
  • Place a large serving platter or plate over the pot and carefully flip to unmold. Garnish the maalouba with toasted pine nuts, parsley leaves and the red chile . Serve the maalouba with the side salad.

SPICED MAQLUBA WITH TOMATOES AND TAHINI SAUCE



Spiced Maqluba With Tomatoes and Tahini Sauce image

Maqluba is a layered rice cake eaten throughout the Arab world. It's a bit of a showcase dish, made for special occasions, traditionally layered with chicken and vegetables and unmolded after cooking. This vegan take has a savory top layer of caramelized tomatoes, like an upside-down cake. The crispy shallots, available at Thai or Asian food markets, add a welcome crunch but don't worry if you don't have them: The dish works well without.

Provided by Yotam Ottolenghi

Categories     dinner, grains and rice, main course

Time 1h30m

Yield 4 main-course servings

Number Of Ingredients 15

Scant 1/2 cup/80 grams brown lentils
Salt and black pepper
1 1/4 cups/220 grams basmati rice
Finely grated zest of 2 lemons
2 1/2 tablespoons freshly squeezed lemon juice
2 teaspoons finely minced or pressed garlic
5 cardamom pods, crushed
1 teaspoon ground allspice
1 teaspoon ground turmeric
1 loosely packed cup/10 grams parsley leaves, finely chopped
5 tablespoons/75 milliliters olive oil, more for greasing
1 1/4 pound/500 grams onions, halved and thinly sliced
3 beefsteak tomatoes (about 1 1/3 pounds/600 grams total), cut into 1-inch-/3-centimeter-thick rounds (or use cherry tomatoes, halved)
Scant 1/2 cup/100 grams tahini
A handful of crispy shallots, for garnish (optional)

Steps:

  • In a medium saucepan, combine lentils with 1 quart/1 liter cold water and 1 teaspoon salt. Bring to a simmer over medium-high heat. Simmer for 20 minutes, adjusting heat as necessary to keep temperature low, then stir in rice. Simmer for another 6 to 8 minutes, or until the lentils are cooked through. (The rice won't be ready at this stage.)
  • Drain very well. Stir in lemon zest, 1 tablespoon of the lemon juice, 1 1/2 teaspoons garlic, cardamom, allspice, turmeric, half of the parsley, plenty of pepper and 3/4 teaspoon salt. Mix to combine and set aside.
  • Meanwhile, in a large nonstick frying pan, heat 3 tablespoons of oil over medium-high heat until it shimmers. Add onions, 3/4 teaspoon salt and plenty of pepper and cook, stirring, until soft and well browned, 8 to 10 minutes. Remove from the pan and set aside.
  • Using olive oil, grease a 10-inch-/25-centimeter-wide saucepan with straight sides and a lid. Line the bottom with a round piece of parchment paper.
  • In a bowl, toss tomatoes with the remaining 2 tablespoons of oil, 1/2 teaspoon salt and plenty of pepper and then arrange them flat on the bottom of the pan. (If using cherry tomatoes, lay the cut sides down.) Layer the cooked onions on top and then spoon the rice mixture over the onions, smoothing it down so the surface is flat. Using a skewer, poke about 6 holes in the rice and then sprinkle the surface with 2 tablespoons water. Place the pan over high heat for 5 minutes, then reduce heat to medium-low. Cover the pan with a clean tea towel followed by the lid and then cook for 15 minutes, until rice is barely cooked. (Take care that the towel edges are held safely over the lid so they don't catch fire!) Check after 10 minutes to make sure the pan is not dry; add a little water if needed.
  • Set pan aside for at least 20 minutes (with the lid and tea towel left on); residual heat will finish the cooking.
  • While rice rests, make tahini sauce: In a bowl, combine tahini with the remaining 1/2 teaspoon of garlic, remaining 1 1/2 tablespoons of lemon juice, 1/8 teaspoon of salt and 1/3 cup/90 milliliters of water. Whisk until smooth and creamy and set aside.
  • When ready to serve, remove the lid and tea towel and then cover the top of the pan with a large platter. With one hand on the pan and the other holding the platter, invert the dish so that the top of the rice is now the base of the maqluba on the platter (like unmolding an upside-down cake). Tap the bottom of the pan a few times to help the tomatoes ease off the bottom. Peel off and discard the paper.
  • Serve hot, with shallots and remaining parsley sprinkled on top. Pass tahini sauce at the table.

Nutrition Facts : @context http, Calories 670, UnsaturatedFat 26 grams, Carbohydrate 85 grams, Fat 32 grams, Fiber 11 grams, Protein 17 grams, SaturatedFat 5 grams, Sodium 949 milligrams, Sugar 10 grams, TransFat 0 grams

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From tasteofpalestine.org


VEGAN MAKLOUBEH | ONE ARAB VEGAN
2017-09-22 Instructions. Start by preparing your vegetables for layering and pre-heat your oven to 170 C/ 340 F. Toss the carrots, potatoes, cauliflower, tomatoes and onion in 2 tbsp of olive oil, sea salt and black pepper then transfer to an oven-safe dish and cover with foil. Bake for no more15 minutes so that the veggies are part-cooked and still crunchy.
From onearabvegan.com


TRADITIONAL MAQLUBA RECIPE: INGREDIENT, SPICES, DIRECTIONS
2021-10-25 DIRECTIONS: 1. Put the chicken and water in the pot. Add it into the gas stove and turn on the heat. 2. Remove the excess fat or dirt from the boiling chicken, at the boiling time using a turner or spoon. After adding all the spices, give it …
From riceexporters.co


MAQLUBA (MAKLOUBEH) - UPSIDE DOWN LAMB & RICE - COOKING …
2022-03-11 Sprinkle the rest of the salt, pepper, cinnamon, pine nuts and currants on the top of the rice. 3rd layer is the potatoes. Last layer id the rice. Add the stock slowly and gently to the rice, without spoiling the layers. Put a lid on the pan, place it on medium heat and bring it to a boil.
From cookingorgeous.com


OTTOLENGHI'S MAQLUBA | SOMETHING NEW FOR DINNER
Season with salt and pepper on both sides. Put a teaspoon of sunflower oil in a large medium hot sauce pan. Sear chicken for 3-4 minutes on both sides. Add onion, pepper corns, bay leaves and 4 cups water and bring to a boil. Cover, turn down heat and simmer for 20 minutes. Remove chicken and set aside.
From somethingnewfordinner.com


MAKLOUBEH RECIPE- PALESTINIAN RICE WITH LAMB - CHEFJAR
2020-09-09 Heat 2 tbsp olive oil in a pan. Sprinkle eggplants with salt & fry for 3 minutes per side. Drain on a kitchen towel. In a large bowl mix together rice, pepper, salt , olive oil and cinnamon. Arrange the sliced tomatoes on the bottom of a large saucepan. Spread a handful of rice over the tomatoes, then layer half the lamb cubes on top, finish ...
From chefjar.com


MAQLUBA (MAKLOUBEH) WITH LAMB (ARABIC RICE DISH) - HUNGRY PAPRIKAS
2020-11-21 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.
From hungrypaprikas.com


DELICIOUS JORDANIAN MAQLUBA (مقلوبة) - THE HINT OF ROSEMARY
2020-05-05 Remove the lid and add the same amount of water (3-4 cups) and 2 teaspoons goya adobo powder across, 1 ½ teaspoons 7 spices, salt, pepper, 1 packet of sazon goya, and 2 cubes of maggi. Reduce heat to medium. Cover the pot and for another 15 minutes. Turn off the heat and transfer the chicken pieces to a large plate.
From thehintofrosemary.com


PALESTINIAN MAQLUBA {WITH VEGAN OPTION} - AMIRA'S PANTRY
2021-12-20 Maqluba (also Maqlooba, Makloubeh or Maqlouba) is an upside down rice dish that is very common throughout the middle east. Layers of vegetables, spiced rice and meat cooked altogether then flipped for a stunning comfort food dinner. Next time try the Jordanian Mansaf, a delicious lamb and rice recipe.
From amiraspantry.com


MAQLUBA--THE PAELLA OF PALESTINE - ARABAMERICA.COM
2020-01-29 2 tbsp Butter. 2 large tomatoes, sliced. Water. 8 ounces Greek yogurt for topping (optional) Preheat the oven to 400 degrees. Cut up the heads of cauliflower into small florets. Spread them out on a baking sheet and brush each with olive oil. Season with salt, then roast in the oven for 30 minutes or until browned.
From arabamerica.com


MAQLOUBA (MAKLOUBA) - MERECIPES.COM
2021-10-05 Put a pot on the heat and add a little oil, then add the pieces of meat while constantly stirring. Add the chopped onion to the meat and continue to stir it until it softens. Add the turmeric, cinnamon, cardamom, bay leaf, salt and pepper to the meat. Put an appropriate amount of water in the pot, reduce the heat and leave the mixture until the ...
From merecipes.com


MAQLOUBA (VEGETABLE MAKLOUBEH • ARABIC UPSIDE DOWN RICE)
2021-04-26 Cover with lid. Step 6 - Bring to a slight boil over medium heat for 5 minutes, then turn heat to low and cook for 15 minutes. Turn off heat, do not open the lid, allow Maqluba to sit for 10 minutes. Step 7 - Open the pot and place a large serving plate or platter on top.
From plantbasedfolk.com


AUTHENTIC CHICKEN MAQLUBA RECIPE - THE ODEHLICIOUS
2020-06-14 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.
From theodehlicious.com


MAKLOUBEH- THE SALT AND SWEET KITCHEN
2022-01-15 Arrange them on 2 baking sheets, drizzle with oil oil and salt, then bake them at 450F for 30 minutes, flipping half way through. Meanwhile, cook the meat. Sear the meat in olive oil, then add water, and cook until tender. After the meat has cooked, remove and set aside. Strain the beef stock and reserve for cooking the rice later.
From thesaltandsweet.com


MAQLUBA RECIPE (PALESTINIAN RICE AND EGGPLANT CASSEROLE)
Drain the rice. Lay the tomato slices to cover the bottom of the saucepan. Sprinkle about 1/2 cup of the rice over the tomatoes. Spoon the meat mixture over the rice. Lay the eggplant slices to cover the meat and press down well to compact all the ingredients. Add the rest of the rice and the seasoned water or stock.
From whats4eats.com


SIMPLE MAQLUBA (UPSIDE-DOWN LAYERED RICE) - ALPHAFOODIE
2021-07-09 Step 3: Layer and bake the maqluba. In a tall, lightly greased oven-safe dish (like a cake pan; 8-9 inches/20-23 cm across works well), layer the tomato slices, baked eggplant (tightly arranged and slightly overlapping), and the rice mince mixture. Then top it all with another eggplant layer and tomato layer.
From alphafoodie.com


VEGETABLE MAQLUBA RECIPE (A VEGAN MAKLOUBEH) - LINSFOOD
2021-04-09 Tip in the drained chickpeas, allspice, turmeric, salt and a few good twists of pepper. Stir and cook for 1 minute to let it heat up. Mix the cornflour and water and drizzle this onto the chickpeas and stir well. Cook for 2 minutes on medium heat. Take it off the heat, stir in the lemon juice and set aside.
From linsfood.com


EASY MAGLOOBA RECIPE // THE PALESTINIAN WAY!!! - YOUTUBE
I Hope you guys enjoy this maglooba recipe! I know ive shared it before but i wanted to make a video dedicated to it so its easy for you guys to refer to! Ma...
From youtube.com


MAQLUBA – LOTUS FOODS WEBSITE
Instructions. Preheat oven to 450°F and line 3 sheet pans with parchment paper. Spread the veggies in the sheet pans: eggplant in one pan; zucchini and yellow squash in another; and butternut squash in the third. Over each pan, drizzle 1 tsp avocado oil and sprinkle 1 tsp sea salt. Roast until cooked: ~15 mins for the zucchini and yellow ...
From lotusfoods.com


CAULIFLOWER MAQLUBA IN THE OVEN – I LOVE ARABIC FOOD
Drain the meat and store about 4 cups of broth (add water as needed). 3. Cut the cauliflower into medium pieces, and fry it in oil. 4. Heat the oven to 350 ° F, bring a deep oven dish. 5. Put the rice in the dish, spread the boiled meat over it, spread the cauliflower, add the broth, and wrap it …
From ilovearabicfood.com


PALESTINIAN MEAT MAKLOUBA RECIPE (LAMB RECIPES)
Preparation: First, you should wash the meat then put it in a pot over heat with a suitable amount of oil to be fried slightly. Add spices like black pepper, cinnamon, cardamom and bay laurel then stir the meat with spices well. Add some hot water and cover the pot then leave it to be cooked. Cut the potatoes into circles and fry them until ...
From helloworldmagazine.com


MAQLUBA-UPSIDE DOWN CHICKEN AND RICE | MINA
Heat 1 tbsp (15 mL) olive oil in a large skillet over medium-high heat. Working in batches, sauté until tender, about 1-2 minutes per side and set aside. HEAT 1 tbsp (15 mL) olive oil in the same pan and add onion and garlic. Sauté for 2-4 minutes or until tender. Add chicken and spices and cook for 8-10 minutes, breaking up the meat with the ...
From minahalal.com


MAQLUBA (UPSIDE DOWN RICE CAKE) RECIPE | SAINSBURY`S MAGAZINE
Break the pasta or noodles into small pieces and add to the pan, still on a medium heat. Add more oil and fry the pasta pieces for about 5 minutes, or until golden brown. Turn off the heat and transfer the pasta to the small plate. Drain the rice, return to the bowl and toss with the fried pasta and the salt and pepper.
From sainsburysmagazine.co.uk


MAQLOOBA - SUGAR & GARLIC
Stir in the diced tomatoes. Add the rice, 1 tsp of salt, the remaining spices, and toss well until the rice is well coated. Now you are ready to assemble the pot of maqlooba. Lightly brush the bottom of the pot with some olive oil so that the dish flips out easily. First layer the potatoes, nd aloow them to brown a bit.
From sugarandgarlic.com


MAQLOOBA (UPSIDE - DOWN RICE) - FAUZIA’S KITCHEN FUN
2020-12-31 Heat the butter and oil in a pan, then add the onions and fry until they begin to colour. Next add the chicken with its marinade. Stir fry on high heat to seal the meat and brown it slightly. Add in the bay leaf, cumin, cloves, cardamom pods, black pepper and cinnamon stick and stir them in. Add the 4 cups of water and a tsp. of salt and bring ...
From fauziaskitchenfun.com


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