MAKLOUBEH - CAULIFLOWER
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
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
MAKLOUBEH
A pot of rice, stewed meat and vegetables that's flipped upside down and garnished with toasted nuts. It's a very common dish in the Middle East and absolutely delicious!
Provided by Farah Abumaizar
Categories Main Course
Number Of Ingredients 24
Steps:
- Preheat the oven to 425 C (220C). Add the cauliflower florets and potato slices to one baking sheet lined with parchment paper, spread out. Add the eggplant slices to another baking sheet lined with parchment paper, in a single layer. Drizzle both trays of vegetables with oil and sprinkle with salt. Place both trays in the oven at the same time.
- Roast for around 30 minutes or until vegetables are golden brown and cooked through. they'll probably need around 30 minutes. You can flip the potato slices around halfway through, but it's not necessary. Once vegetables have roasted, remove from the oven and set aside until it's time for assembling.
- Add the oil to a large saucepan over medium heat. Once hot, add the meat pieces and cook, stirring until browned on each side. Add the onion and garlic, the bay leaves, cardamom pods, cloves, and cinnamon sticks.
- Add enough water to the pot to cover the meat completely. I used 4 cups of water. Bring to a boil, then skim off any foam that accumulates on the surface and discard it.
- Cover the pot, reduce heat to a medium low simmer, and cook for 40-45 minutes or until lamb pieces are cooked through and tender. Alternately, you could cook the meat in an pressure cooker or instant pot according to your preference.
- Once the meat is cooked, pour the stock over a strainer, catching the stock in a bowl. Discard the whole spices, and keep the meat pieces aside.
- To the strained stock, stir in the seven spices or all spice, salt, black pepper, cumin powder and turmeric powder. Taste it, it should taste pretty salty. Set stock aside.
- In a large clean saucepan (you can clean the one you used to make the stock), drizzle the oil to coat the bottom. Layer the tomato slices on the bottom, this will help keep the rice from sticking.
- Arrange the eggplant slices evenly around the pan, coming up the sides of the pan if you can so that they'll sort of end up wrapping the rice mixture (see video below for clarification).
- Sprinkle the eggplants with salt, and add all the meat cubes to the pan. Add the chickpeas on top of the meat. Add half the rice and spread it out evenly. Add the cooked potato slices and half the cauliflower florets. Season these vegetables with a sprinkle of salt.
- Add the second half of the rice on top of the vegetables, and pat with the pack of a wooden spoon to firmly press it into the pan.
- Pour the meat stock over the rice. It should cover the top of the rice by about 1/2 inch. If you need to, add a little water in order to submerge the rice, maybe 1/2 cup or so. Place the pot of rice on medium high heat until the water in it comes to a boil, about 5 minutes or so, then tightly cover (if your lid doesn't fit tightly, you can place a kitchen towel under the lid before covering).
- Reduce heat to low, and cook for 50-55 minutes, until all the broth has been absorbed and the rice is fluffy. Remove from heat and let the pot stand for 5-10 minutes.
- After the rice has rested, remove the lid and place a serving platter or tray on top of the pot. Flip the pot upside down, but don't lift the pot up for a few minutes to give the rice time to drop. After a few minutes pass, slowly use the pot handles to lift and remove the pot.
- Garnish your makloubeh with plenty of toasted nuts and parsley. Enjoy immediately! We like this with yogurt and/or a simple green salad.
Nutrition Facts : Calories 408 kcal, ServingSize 1 serving
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
MIDDLE EASTERN MAKLOUBEH WITH CAULIFLOWER AND POTATOES
This is a great Middle Eastern Dish. You can use either chicken, lamb, or beef, it tastes good with any of them. You can serve this with plain yogurt and a tomamto and cucumber salad.
Provided by Dee84
Categories Rice
Time 1h35m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Boil meat in water, skimming the froth as it appears on the surface.
- Add Allspice, Pepper, salt, and garlic and cover.
- Let meat simmer over moderate heat until tender.
- Strain broth into a bowl. Reserving meat for later use.
- Break the Cauliflower into medium-sized flowerets. Sprinkle with salt, then fry in deep hot oil until golden brown. Drain on absorbent paper.
- Do the same with the potatoes (cut in large cubes).
- In a 4-quart pot, saute onion and meat. Cover meat with cauliflower, potatoes, and drained rice.
- Add brother or water to cover the rice.
- Let it all come to a fast boil. Then reduce heat.
- Cook covered for 40 minutes, or until the rice is tender and the water is absorbed. Remove from fire.
- Let cool for 1/2 hour, then turn pot upside down in a large platter or a large plate.
- If desired, garnish with sauteed pine nuts.
Nutrition Facts : Calories 926.5, Fat 24.1, SaturatedFat 11, Cholesterol 105.3, Sodium 2531.3, Carbohydrate 137.4, Fiber 12, Sugar 7.3, Protein 40.2
MAHA SARSOUR'S MAQLUBA (UPSIDE-DOWN CHICKEN AND RICE)
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
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
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