Cauliflower And Chicken Makloubeh Food

CHICKEN MAQLUBA RECIPE

Steps:

• Add the chicken and water into the pot. Put it into the gas stove and turn on the heat.
• When it is already boiling, remove excess fats or dirt from the boiling chicken using the large spoon. After that, add all the spices and give it a slow stir. Let the chicken cooked for 30 minutes.
• While the chicken is cooking, chop the potatoes, eggplants, and cauliflower to prepare to fry them.
• Add vegetable oil in the separate pan. When it is hot, add the potatoes and fry them till it becomes light brown. After that, fry the rest of the cauliflowers and the eggplants.
• When the chicken is already cooked, separate the chicken from the broth. Dry the chicken first with a kitchen paper towel before frying them in the same pan. This will prevent causing the oil from splashing.
• After all the chicken and the vegetables are fried, start transferring all of them into a new pot.
• To make the first layer, add first the rice (20%), followed by half of the fried vegetables and the chicken. For a second layer, repeat again by putting the rice (20%), followed by the remaining vegetables and the chicken. Lastly, put all the remaining rice (60%) into the pot, and transfer the chicken broth from the old pot into this pot.
• Turn on in high heat and let the pot boil. When the water is fully absorbed, reduce to low heat. Cook for additional 15 minutes.
• Once it is cooked, prepare a large round plate. Bring the pot to the plate and quickly flip into an upside-down position.
• Slowly raise the pot up to have a nice beautiful cake shaped like Maqluba. Garnish it with pine nuts (Optional) and serve with any yogurt and salad.

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.

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.

JORDANIAN TRADITIONAL MAKLOOBA

Steps:

• In a 5-quart saucepan, brown both sides of the chicken in 1/2 cup canola oil. Once browned, add nutmeg, allspice, cumin powder, salt, saffron, cinnamon sticks, cardamom seeds, and peppercorns.
• Add approximately 5 cups of water to just cover the chicken and bring to a boil. Season with freshly ground pepper. Cover and simmer over low-medium heat for about 15 to 20 minutes or until the meat begins to pull away from the bone. When done, set the chicken aside and discard the broth.
• Fry the cauliflower in a large pot with 3 cups of canola oil until golden brown. Remove and let drain on paper towels. Once that is done, repeat this process with the eggplant. (Note, do not rinse the salt off the eggplant the guest believes that it removes flavor.) Set both the fried cauliflower and eggplant aside. Heat 3 tablespoons of canola oil in the pot that previously contained the chicken. When the oil is hot, not smoking, add the feathered onions and cook until they sweat, about 10 minutes. Add the cooked chicken, bone and all; cook together for a few minutes then cover and let steep with the burner off for 15 minutes. During this time, rinse the rice about 5 or 6 times until the water runs clear. Put the rice in a bowl, stir the spices into the raw rice, and mix well. Add the fried eggplant and cauliflower to the chicken mixture and then put the seasoned rice on top. Pour water into the pot to just barely cover the rice. Bring to a boil, then lower to a simmer and cover. Approximately 10 minutes later add a 1/4 cup of oil and re-cover. When the water is completely gone the dish is done, about 25 minutes or until rice is cooked.
• Remove the pot from the heat and let rest for about 10 to 15 minutes. Place a large serving plate on top of the dish and flip the pot and plate over. Very carefully, lift the pot off the plate and the layered dish is done, add a little garnish and it is ready to serve. Season, to taste, with salt and pepper.

MAHA SARSOUR'S MAQLUBA (UPSIDE-DOWN CHICKEN AND RICE)

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.

CHICKEN WITH ROASTED CAULIFLOWER

Steps:

• Take the chicken out of the fridge 30 mins before you want to cook it. Heat oven to 170C/150C fan/gas 3.
• Lay the leafy stalks from the cauliflowers in a large roasting tray (to sit the chicken on). Set the cauliflower heads aside.
• In a small bowl, mix the olive oil with the garlic, thyme and a little salt and pepper. Carefully insert your fingers under the skin of the chicken breasts and loosen the skin from the breasts. Push most of the olive oil mixture under the skin, spreading it over the breast meat with your fingers. Sit the chicken on the cauliflower stalks.
• Drizzle the remaining olive oil mix over the chicken and rub it in well with your hands. Season with pepper and evenly crumble over the stock cube. Tightly cover the tray with foil. Cook for 1 hr 20 mins.
• In the meantime, break the cauliflower heads into florets. Once the cooking time is up, take the tray out of the oven and remove the foil. Turn the oven up to 220C/200C fan/gas 7. While it's coming up to temperature, add the cauliflower florets to the roasting tray and pour in the chicken stock.
• Put the tray on the bottom shelf of the oven. Roast for 30-40 mins, or until the chicken is golden brown all over and the cauliflower is cooked. Halfway through the cooking time, baste the chicken with the juices and toss the cauliflower.
• To make the toasted sourdough, scatter the pieces of sourdough on a small baking tray 20 mins before the end of the chicken cooking time. Drizzle with the olive oil and season. Put on the top shelf of the oven for 15-20 mins, or until golden brown.
• Sprinkle the chopped parsley over the sourdough and mix well. Remove the chicken from the oven and leave to rest for 15 mins before carving. Serve the chicken with the roasted cauliflower, cauliflower stalks and toasted sourdough, spooning over the pan juices.

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.

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).

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.