MAQLUBA (MAKLOUBEH) WITH LAMB (ARABIC RICE DISH)
Maqluba is a layered dish that is served by flipping upside down to reveal layers of vegetables (commonly eggplant, potato and cauliflower), meat and rice. It's so flavourful because everything cooks together in one pot. It's also highly customizable and made across many middle eastern countries. If you love Arabic food... this is the dish to try!
Provided by Amina Al-Saigh
Categories Mains
Number Of Ingredients 27
Steps:
- Start by preheating the oven to 450F
- Wash the eggplant and peel it every other stripe as shown in the ingredients photo. Cut into into thick slices, about half an inch thick
- Wash and peel the potatoes, and cut them into roughly half inch thick circles
- Place the eggplant and the potato on a lined baking sheet. Sprinkle them with salt and combine them with the oil (the amounts under the ingredients section). Bake for 30 minutes.
- Wash the meat and sear it on medium high heat using the 2 tablespoons of oil. Add the 3 cups of water and all the whole spices and pressure cook for 10 minutes. If you are not using a pressure cooker, boil on stove top covered on medium heat for 40-60 minutes until tender.
- Cut the onion and pepper into wings or slices. Cook with the oil in a pan over medium heat for 7 minutes until softened. Set aside.
- Once the meat is cooked, remove it and set aside. Strain the stock from the whole spices.
- To the hot stock (in a bowl or a pot), add the turmeric, salt, black pepper and tomato paste. Mix well to combine and add additional water to reach the 5.5 cups required. I do this by using a measuring cup to measure the total amount of stick then top it up with water until I reach 5.5 cups
- Wash the rice several times until the water runs clear. Drain it and set aside
- Cut the tomato into slices
- 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
- Place the pot on medium high heat and allow it to start bubbling, which should take 5 minutes or so
- Once it is bubbling, cover it and decrease the heat to low. Ensure the pot is well covered by also adding a towel on top, especially if your pot has any holes. Cook for 50 minutes.
- After 50 minutes, turn heat off and allow maqluba to rest for 5-10 minutes. If you open it and realize your top layer of rice is undercooked or under seasoned, read the troubleshooting section
- When ready to serve, find a large tray with raised edges and place it on top of the pot. Use both hands and place them on each handle while holding the tray down. In a swift motion, flip the pot over (have someone nearby to help you if you need it). Leave the pot flipped over the tray for a few minutes and allow gravity to slowly drop the maqluba
- Lift the pot very slowly to help keep it intact. Serve with yogurt or Jajik and enjoy!
Nutrition Facts : ServingSize 1 g, Calories 519 kcal, Sugar 7 g, Sodium 1842 mg, Fat 22 g, SaturatedFat 17 g, Carbohydrate 75 g, Fiber 7 g, Protein 8 g
ARABIC STYLE RICE WITH LAMB MEAT
I learned this delicious recipe from my mother. It is used widely in the Arab countries. It great for Holidays or any occasion. Ground Beef can be used but there is nothing like Lamb meat. This Recipe is excellent with Roast Lamb or Turkey. It is easy to cook and family members love it and always serve seconds. It tastes great with Pine (Pignoli) nuts.
Provided by Hommus
Categories Long Grain Rice
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Brown lightly lamb meat in butter.
- Add salt and spices and stir for 2 minutes.
- Add two cups rice, stir and add the 3½ boiling Chicken Broth and mix well.
- Bring to Boil.
- Cover and simmer for 20-25 minutes or until rice is tender and water is absorbed.
- Let cool for ½ hour and put in large serving dish and ready to serve.
- You can serve with natural plain yogurt if desired.
- (optional).
- in the meantime rice is cooling saute ½ cup pine nuts (pignoli nuts)in 3-4 tbs. olive oil or vegetable oil until light brown.
- Decorate rice and meat dish with the sauted pine nuts and serve.
Nutrition Facts : Calories 466.5, Fat 14.2, SaturatedFat 7.1, Cholesterol 88, Sodium 1349.8, Carbohydrate 50.1, Fiber 0.9, Sugar 0.6, Protein 31.2
ARABIC RICE
Highly spiced beef and rice casserole. This easy recipe is great served with a salad or some crusty bread.
Provided by Brit_abroad1969
Categories 100+ Everyday Cooking Recipes
Time 40m
Yield 6
Number Of Ingredients 9
Steps:
- Heat a large skillet over medium heat. Break ground beef into small pieces and add to the skillet. Season beef with garlic powder, ground cinnamon, and allspice; cook and stir until beef is completely browned and crumbly, about 10 minutes.
- Stir water, rice, and beef bouillon with the beef; bring to a simmer and cook until the rice is soft and fluffy, about 20 minutes.
- Heat a small skillet over high heat; toast pine nuts in the skillet, swirling to keep pine nuts moving, until browned, 2 to 4 minutes. Sprinkle toasted pine nuts and lemon juice over the beef and rice mixture.
Nutrition Facts : Calories 377.4 calories, Carbohydrate 29.5 g, Cholesterol 74.3 mg, Fat 17.1 g, Fiber 2.6 g, Protein 26.6 g, SaturatedFat 5.9 g, Sodium 584.1 mg, Sugar 2.2 g
ARABIAN ROAST LAMB FIT FOR A KING AND QUEEN, WITH SPICED RICE
This is a mouthwatering recipe for Arabian roast lamb and spiced rice, and it is truly fit for a King and Queen! Roast leg or shoulder of lamb which is cooked a la cuillère (to such tenderness that you can cut it "with a spoon" ), accompanied by rice with ground meat and nuts, is a traditional and central part of any Arabian feast. This recipe which I have slightly adapted, is from Claudia Roden's book "Arabesque". She says that she got the recipe from famed caterer Nazira Bitar, who prepared a banquet in Stockholm that was hosted by the King of Jordan for King Gustav and Queen Silvia.
Provided by BecR2400
Categories Long Grain Rice
Time 4h
Yield 6-8 serving(s)
Number Of Ingredients 22
Steps:
- Preheat the oven to 425F degrees. Wash and trim the lamb of any excess fat, and pat dry with a clean cloth.
- Rub the leg of lamb all over with the spices, salt, pepper, and oil. Place it in a large roasting pan and put it into the preheated oven. After 20 minutes, take the pan out of the oven, pour in 4 1/4 cups water, and add the onion and garlic. Cover the meat with a large sheet of foil and put it back in the oven. Lower the heat to 300F degrees, and cook for 3 hours.
- While the meat is cooking, prepare the rice. Wash the rice in cold water, rinse in a fine mesh strainer under cold running water, and drain. In a large pan, fry the onion in 2 tablespoons oil until it is soft and beginning to color. Add the ground beef and cook, stirring, turning it over and crushing it with a fork to break up any lumps, until it has changed color. Add salt and pepper and all the spices: cinnamon, allspice, nutmeg, and cloves. Stir well and add the rice, then stir again.
- Pour in the boiling stock, mix well, and simmer, covered, for about 10 to 20 minutes until the rice is tender. Add a little stock or water if it becomes too dry. Drain (if necessary) and keep it on the side until you are ready to serve.
- Fry the almonds, pistachios, and pine nuts separately in the remaining oil until they just begin to color. When the leg of lamb is ready, place it on a serving dish with the rice. You can cut the meat off the bone into slices, if you wish. Sprinkle the fried nuts all over the rice. Serve the flavorsome meat broth produced at the bottom of the roasting pan as a sauce. Heat it through and serve it in a jug, first pouring off as much of the fat from the top as you can.
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