SPICED MAQLUBA WITH TOMATOES AND TAHINI SAUCE
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
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
CARROT MAQLUBA
Maqluba is a traditional Palestinian dish made of rice, meat and fried vegetables, most often eggplants (in summer) or cauliflower (in winter), although some like to combine both, and add carrots as well. There are probably as many variations of this dish as there are families. A very popular, easy version is the one made with only carrots. Although maqluba is usually perceived as a time-consuming dish - you typically make broth, fry all the vegetables, assemble in layers and so on - this version uses a boneless, tender cut of meat, ready-made broth and a single pot. The whole dish is quick, and easy enough that you can make it on any weeknight in under an hour.
Provided by Reem Kassis
Categories grains and rice, meat, one pot, steaks and chops, vegetables, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Wash the rice until the water runs clear. Add rice to a bowl with water to cover and leave to soak for 15 minutes, then drain. To the drained rice, add 1 teaspoon each salt and pepper, plus all the spices. Mix to combine, then set aside.
- In a medium (9- to 10-inch), lidded nonstick pot (preferably not deeper than 6 inches), heat the olive oil over medium until shimmering but not smoking. Add the steak cubes, onions and the remaining 1 teaspoon salt, and cook, periodically tossing around, until any meat juices evaporate and meat browns nicely all around, about 8 to 10 minutes.
- Add the carrots and cook, stirring regularly, until carrots are glossy and just starting to soften, about 3 to 5 minutes.
- Remove from heat and make sure the meat and carrot mixture is evenly spread in the bottom of the pot. Top with the spiced rice mixture (do not mix).
- Slowly pour the broth into the pot (it should rise about 1/2 inch above the rice). Set an inverted (heatproof) plate over the rice to keep the rice and vegetables from mixing when broth boils. Ideally, the plate should be slightly smaller than the width of the pot. Cover the pot with the lid and bring to a gentle boil over medium heat. Taste the broth at this point and salt it to your liking.
- Cook for 10 minutes, then reduce the heat to low, remove the plate but return the lid, and simmer until the rice is fully cooked with no remaining bite, about 5 to 10 minutes. Remove from the heat, cover the bottom of the lid with a tea towel or kitchen paper towels and cover again. Set aside to rest for 10 to 15 minutes.
- To serve, remove the lid and place a large, inverted serving platter over the pot of rice. Using both hands, flip the pot, and slowly lift to reveal a beautiful cake-shaped dish. Garnish with toasted almonds and serve.
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
More about "spiced maqluba with tomatoes and tahini sauce recipes"
SPICED MAQLUBA WITH TOMATOES AND TAHINI SAUCE | A …
From everopensauce.com
Reviews 7Estimated Reading Time 6 minsServings 4
SPICED MAQLUBA WITH TOMATOES AND TAHINI SAUCE : …
From reddit.com
SPICED MAQLUBA WITH TOMATOES AND TAHINI SAUCE - PINTEREST
From pinterest.com
SPICED MAQLUBA WITH TOMATOES AND TAHINI SAUCE RECIPE
From pinterest.de
SPICED MAQLUBA WITH TOMATOES AND TAHINI SAUCE RECIPE
From pinterest.com
COD CAKE WITH AMBA SAUCE AND ISRAELI SALAD RECIPE - PBS
From pbs.org
DUMPLING TOMATO SALAD WITH CHILE CRISP VINAIGRETTE RECIPE
From cooking.nytimes.com
SPICED MAQLUBA WITH TOMATOES AND TAHINI SAUCE RECIPE - EAT …
From eatyourbooks.com
SPICED MAQLUBA WITH TOMATOES AND TAHINI SAUCE RECIPES RECIPE
From alicerecipes.com
SPICED MAQLUBA WITH TOMATOES AND TAHINI SAUCE - COPY ME THAT
From copymethat.com
SPICED MAQLUBA WITH TOMATOES AND TAHINI SAUCE - COPY ME THAT
From copymethat.com
SPICED MAQLUBA WITH TOMATOES AND TAHINI SAUCE FOOD - HOME …
From homeandrecipe.com
NYT COOKING - YOTAM OTTOLENGHI'S RECIPES | MY RECIPES
From cooking.nytimes.com
SPICED MAQLUBA WITH TOMATOES AND TAHINI SAUCE …
From pinterest.com
MAQLUBA - BIGOVEN
From bigoven.com
SPICED MAQLUBA WITH TOMATOES AND TAHINI SAUCE
From pinterest.com
HOW YOTAM OTTOLENGHI COMES UP WITH A NEW RECIPE
From nytimes.com
SPICED MAQLUBA WITH TOMATOES AND TAHINI SAUCE - PINTEREST
From pinterest.ca
MEATBALLS AND TOMATO SAUCE RECIPE, HOLD THE SPAGHETTI - THE …
From nytimes.com
SPICED MAQLUBA WITH TOMATOES AND TAHINI SAUCE RECIPE
From pinterest.com
SPICED MAQLUBA WITH TOMATOES AND TAHINI SAUCE RECIPE
From pinterest.de
SPICED MAQLUBA WITH TOMATOES AND TAHINI SAUCE
From pressreader.com
SPICED MAQLUBA WITH TOMATOES AND TAHINI SAUCE RECIPE
From pinterest.es
OTTOLENGHI'S MAQLUBA | SOMETHING NEW FOR DINNER
From somethingnewfordinner.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love