Cauliflower And Chicken Makloubeh Food

MAKLOUBEH - CAULIFLOWER

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.

MALOOBA

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.

CAULIFLOWER AND CHICKEN MAKLOUBEH

Steps:

• Soak the cauliflower in 5 cups of cold salty water for at least 1 hour.
• Heat the oil in a large saucepan and fry the chicken pieces until golden on both sides.
• Add the onion, peppercorns, cardamom pods, 1 teaspoon of the salt and the boiling water. Bring to the boil, lower the heat then cover with a lid and simmer for 40-50 minutes, checking regularly to make sure the mixture doesn't dry out.
• When the chicken pieces are tender, remove from the pan and reserve the stock.
• Meanwhile, drain the cauliflower pieces and pat dry on absorbent paper. Heat the oil in a deep fat fryer to 375F and fry the cauliflower until golden (this may also be done, in batches, in a frying pan). Remove the cauliflower with a slotted spoon and drain on kitchen paper.
• In a small frying pan, warm the ghee or clarified butter. Add the garlic, cook until softened and remove with a slotted spoon.
• Lay the chicken pieces on the base of a large ovenproof saucepan and arrange the fried cauliflower around the edges, leaving a gap in the middle. Add the fried garlic and ghee.
• Add the remaining salt, pepper, saffron (if using), ground cardamom, allspice, nutmeg, cinnamon and cumin.
• Pour in the reserved stock, place the pan on a medium heat and bring to the boil.
• Soak the rice in 4 1/2 cups boiling water for 5 minutes, drain and repeat.
• Preheat the oven to 350°F Spoon the rice into the empty gap and then cover the cauliflower completely with the rest.
• Pour over enough stock to completely cover the rice. Simmer gently, uncovered, for 10 minutes, until some of the stock is absorbed.
• Cover the pan with a lid and transfer to the oven. Cook for 12-15 minutes, until the rice is tender.
• To make the salad, mix the chopped cucumber, yogurt, salt and garlic together. Cover and chill in the refrigerator until needed. Just before serving, scatter the mint over.
• Remove the Makloubeh from the oven and leave to cool for 20 minutes.
• Place a large serving plate over the top of the pan and turn the whole lot over. The contents of the pan should come out in one piece onto the serving dish. Scatter with pine nuts.
• Serve the Makloubeh straight away with the cucumber and yogurt salad.

MAKLOUBEH

Steps:

• Fry eggplant till golden brown in a frying pan with veggie oil, set aside.
• Fry chicken on high heat in a large pot in olive oil until brown on all sides and add salt, pepper, and Arabic spice(all spice,7 spice same thing). Just add by your eye no certain amount matters.
• Remove chicken from pot and add the slices onions, fry in the oil (same pot and same oil used for the chicken) until soft about 4 minutes and add chicken back in the pot.
• Fry all together for another 3 or 4 minutes and then add water, about a little more then half the pot.
• Keep the heat on max and add the chicken stock, the turmeric, about 1/2 teaspoon more of the allspice for more flavor and salt, add enough salt to taste, keep adding and tasting until you have the right flavour, then add the bay leaf and the cardamom pods.
• Cover and let it come to a boil then turn down to 6 or to medium for about 40 minutes.
• When it done drain the stock in other bowl or pot and put the chicken on a plate.
• Wash the rice and drain; do not soak.
• Add the chicken to the bottom of the same pot you used (no need to wash it), then add some rice over the chicken.
• Add half the eggplant over the rice (layering).
• Then add some more rice on top of the eggplant (layering).
• Add the rest of the eggplant and layer on the rest of the rice, push down on the food to make it all even and smooth.
• Now add the stock.
• Add the stock and use your pointing finger to know how much stock to put. When you dip your finger in the makloubeh and the tip of your finger touches the rice and the water to the first line on your finger, it is enough stock. We have three lines on our finger--the first line is telling you it's enough stock.
• Then cover and bring to a boil for about 6 to 8 minute.
• Then turn it to the lowest mark MIN until its ready, about 30 min to 40 minutes. Check with fork to see if rice is ready.
• When done, bring a large round serving dish. Put the dish on top of the pot and flip it over. Remove pot and add some toasted nuts (almonds, pine nut if you want).

UPSIDE DOWN (MAQLOOBEH)

Steps:

• Place rice in a bowl and leave until grains are white, about 1/2 hr (this step is not necessary).
• Rinse rice until water is clear and then leave to drain in colander.
• Dice onion and fry until golden with first amount of oil in a medium-large size saucepan.
• Add chicken and brown.
• Add 8 cups water and mix.
• Add 1 teaspoon of mixed savoury spices and 1 teaspoon salt.
• Cook for one hour.
• While the chicken is cooking, fry pieces of cauliflower with second measurement of oil.
• Fry until golden (well-cooked) but not burnt.
• Put aside.
• When chicken is ready, sieve stock into bowl and remove the chicken pieces.
• Coat with pinches of salt and mixed spices.
• Brown under grill.
• Get a medium sized pot.
• (I recommend a non-stick one. I've tried this in my stainless steel pot however the bottom and sides get too hot so the outsides turn out burnt - so if your pot has a tendency to do the same then don't use that one!) Sprinkle a fine layer of rice on the bottom to prevent the other ingredients from sticking.
• Place chicken pieces face down in saucepan (be careful that the rice remains below the chicken).
• Place cauliflower pieces into saucepan, pressing it into the holes left by the chicken.
• Add chickpeas in the same way.
• Sprinkle 3/4 teaspoon of spices and 3/4 teaspoon of salt.
• Add rice and spread evenly.
• Carefully and slowly pour the chicken stock on top to cover rice.
• Cook on stove-top until rice is cooked.
• Quickly flip the saucepan upside down onto a large serving tray (preferably round).
• Rub and cool down top of pot with a wet cloth.
• Carefully remove the pot, trying not to let the Upside Down collapse! (Don't worry if it does, it happens even to the experts!).
• Traditionally all people eat from the one big tray, each person eating from strictly in front of him, but it can also be served onto plates at the table.
• Eat with small bowls of yoghurt.

MIDDLE EASTERN MAKLOUBEH WITH CAULIFLOWER AND POTATOES

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.