UPSIDE DOWN (MAQLUBA)
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
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
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
MAQLUBA (OR MAKLOUBEH, PALESTINIAN UPSIDE DOWN RICE)
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
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
MAQLUBA RECIPE
This perfect recipe has 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 AFN Snr Chef
Categories Main Course
Time 1h30m
Number Of Ingredients 15
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 eggplants, zucchini, broccoli, and cauliflower on top of the beef in layers.
- Pour the rice over the beef and vegetables, shaking the pot gently to allow the rice to settle into the dish.
- Pour the reserved liquid from the beef 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.
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- On another baking tray, place the lamb chops. Season with salt and pepper. Bake in the oven until brown.
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