MAKLOUBEH - CAULIFLOWER
from "Sahtein, Middle Eastern Cookbook" and from Rita Rukab Harb who taught me to make it. This is a great recipe for the crock pot. Because of high blood pressure, I don't add the salt during cooking - instead we salt at the table.
Provided by Everybody eats when
Categories One Dish Meal
Time 3h20m
Yield 8 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 819.5, Fat 64.1, SaturatedFat 27.2, Cholesterol 92.5, Sodium 1832.4, Carbohydrate 47.1, Fiber 3.6, Sugar 3.9, Protein 13.1
MALOOBA
This authentic traditional Arabic recipe consists of chicken, cauliflower, and potato. Serve with plain yogurt and a salad to mix with the rice dish. This is very easy, it just has a lot of work.
Provided by IMANKAY
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 3h
Yield 6
Number Of Ingredients 14
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.
Nutrition Facts : Calories 766.7 calories, Carbohydrate 89.9 g, Cholesterol 82 mg, Fat 27.8 g, Fiber 7.7 g, Protein 39 g, SaturatedFat 6.7 g, Sodium 131.3 mg, Sugar 6.1 g
MAKLOUBEH
This is a famous Arab-style dish which is frequently made for parties. It is very filling. Numerous regional variations exist, often adding different vegetables and spices. I was given this recipe from a lady from Jordan, and have adapted it to our tastes. Best served with a mixed salad and a yoghurt and cucumber salad. Enjoy!
Provided by Scots LassCairo
Categories Long Grain Rice
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Wash the rice under running water. Rinse it well and leave aside to drain.
- Chop the onion very finely and peel and slice the aubergine lengthways.
- Heat half of the oil gently in a lidded saucepan. Add the chopped onion, mix well and reduce the heat. Cover the pan with the lid and allow to cook about 3 minutes.
- Mix the onion well, and add the minced beef.
- Using a fork, break it up in the pan, increasing the heat for a few minutes.Cover the pan once more and allow to simmer gently for about 10 minutes.
- In another pan, heat the remainder of the oil. Add the sliced aubergines, and fry them until golden on both sides.
- Remove the fried aubergine with a fork and drain very well on kitchen paper. This is a very important step to avoid the aubergine being excessively oily.
- Mix the spices and salt with just under two litres of water. Bring to the boil and simmer for 5 minutes.
- Place half of the cooked minced beef mixture in the bottom of a large greased ovenproof dish. Cover this with half of the fried aubergine slices & sprinkle with half of the rice. Repeat these layers finishing with rice. Pour spice mixture over casserole. Place in the centre of oven 325F & bake for 1 hour or until rice is tender. Heat the melted butter and fry the nuts until golden. Remove the cooked dish from the oven, turn it out on to a serving dish and garnish with the fried nuts and pour over the melted butter.
- Enjoy!
Nutrition Facts : Calories 2393.8, Fat 179.7, SaturatedFat 34.7, Cholesterol 193, Sodium 1630.6, Carbohydrate 129.6, Fiber 25.9, Sugar 16.7, Protein 76.5
MAKLOUBEH RECIPE- PALESTINIAN RICE WITH LAMB
Traditional Palestinian Makloubeh recipe from scratch. Makloubeh is upside-down rice with tender lamb cubes & delicious eggplants. An absolutely delicious dish!
Provided by Chefjar
Categories Rice recipes
Time 2h10m
Yield 8
Number Of Ingredients 22
Steps:
- Once the rice with lamb is cooked, allow to cool a little bit, then flip Makloubeh like a cake using a larger plate than the mouth of the pan.
- Sprinkle with the toasted almonds & chopped parsley.
- Serve with yogurt cucumber salad.
MAKLOUBEH
Makloubeh translates to "upside down" in Arabic because it combines layers of stewed beef, roasted eggplants, tomatoes and rice, cooked to perfection and then flipped directly from the pot onto a serving plate and topped with toasted nuts.
Provided by Rose- The Salt and Sweet Kitchen
Categories Entrées
Time 1h20m
Number Of Ingredients 17
Steps:
- Wash, rinse and season your rice: Wash and rinse your rice very well, until the water runs almost clear. Add spices and salt and mix well until all the rice is coated.
- Prepare the eggplant for roasting: You will need two large eggplant: one sliced length-wise and the other sliced into circles (in cross-section). Arrange them on 2 baking sheets, drizzle with oil oil and salt, then bake them at 450F for 30 minutes, flipping half way through.
- Cook the meat: In a medium non stick pot, heat olive oil over medium heat and add the meat chunks, salt and spices. Sear well for about 10 minutes. Add water, bring to a boil, then reduce heat to medium- low, cover the pot and simmer for 3 minutes or until beef is tender. Strain the beef stock and reserve for cooking the rice later.
- Assemble the makloubeh: Start by spraying the bottom of the pot with olive oil spray.
- Add 3 round tomato slices centered in the middle of the pot.
- Then arrange the length-wise eggplants in the center over the tomatoes and let the eggplants come up the side of the pan a little. So when you flip the pan later, the long side eggplants will be wrapped around the rice cake.
- Add a layer of the cooked beef, covering the 3 tomato slices and some of the eggplants. Followed by a layer of the round slices of roasted eggplant, the rest of the tomato slices, then the spiced rice.
- Pour the reserved stock just until it covers the rice. Pat down the rice so it's even.
- Place the pot on medium high heat and bring to a boil- 5 - 8 minutes.
- Reduce heat to medium low, cover the pot and cook for 40-50 minutes, until rice is cooked through.
- Allow maqluba to rest for 10 minutes before flipping and serving.
- Place a flat serving plate with slightly raised edges, on top of the pot and using both hands to flip the pot over onto the plate. Keep the pot in place upside down for a few minutes to allow gravity to do the work. This will help keep the maqluba in shape.
- Then slowly start raising the pot to release the formed makloubeh.
- Garnish with roasted cashews if using and enjoy!
Nutrition Facts : Calories 418 calories, Carbohydrate 43 grams carbohydrates, Cholesterol 87 milligrams cholesterol, Fat 35 grams fat, Fiber 7 grams fiber, Protein 37 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 464 milligrams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 23 grams unsaturated fat
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.
UPSIDE DOWN (MAQLOOBEH)
This is a classic and probably one of the most famous Palestinian dishes. Everybody loves it! This is a standard in all Palestinian homes. It's also an innovative and different way to cook--a fun thing to cook when you're having guests over! Upside Down (translation of its Arabic name, Maqloobeh) is made in a variety of ways. It can be made with either chicken or lamb but my husband's family only makes it with chicken. Note: This recipe requires a large serving tray/plate, preferably round. The recipe is long but it's simple to make--especially after the first try. Enjoy!
Provided by baraahnz
Categories Medium Grain Rice
Time 2h
Yield 4 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 1074.8, Fat 21.8, SaturatedFat 6.1, Cholesterol 138.6, Sodium 1410.5, Carbohydrate 167.1, Fiber 5.8, Sugar 2.4, Protein 46
CAULIFLOWER AND CHICKEN MAKLOUBEH
Make and share this Cauliflower and Chicken Makloubeh recipe from Food.com.
Provided by English_Rose
Categories One Dish Meal
Time 3h30m
Yield 4-6 serving(s)
Number Of Ingredients 24
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.
More about "makloubeh food"
PALESTINIAN MAQLUBA {WITH VEGAN OPTION} - AMIRA'S PANTRY
From amiraspantry.com
MAKLOUBEH 'UPSIDE DOWN' SPICED RICE WITH LAMB
From lovefood.com
MAKLOUBET BATENJEN – UPSIDE-DOWN EGGPLANTS - FOOD …
From food-heritage.org
MAKLOUBEH - EVERY LITTLE CRUMB MAQLUBA- MIDDLE …
From everylittlecrumb.com
VEGAN MAKLOUBEH | ONE ARAB VEGAN
From onearabvegan.com
VEGETABLE MAQLUBA RECIPE (A VEGAN MAKLOUBEH) - LINSFOOD
From linsfood.com
OTTOLENGHI'S MAQLUBA | SOMETHING NEW FOR DINNER
From somethingnewfordinner.com
EASY MAKLOUBA RECIPE WITH CHICKEN AND VEGETABLES
From legalnomads.com
MAQLUBA - WIKIPEDIA
From en.wikipedia.org
VEGETABLE MAKLOUBEH RECIPE | OTTOLENGHI RECIPES
From ottolenghi.co.uk
MAKLOUBEH - YOUTUBE
From youtube.com
ONE POT WONDER- MAKLOUBEH - ARAB AMERICA
From arabamerica.com
PALESTINIAN UPSIDE-DOWN CHICKEN AND RICE (MAQLUBEH)
From 177milkstreet.com
PALESTINIAN VEGGIE MAQLOUBEH | SAHTEIN! - YOUTUBE
From youtube.com
VEGAN MAKLOUBEH (PALESTINIAN FLIPPED RICE) - BEST OF VEGAN FOOD …
From bestofvegan.com
MAKLOUBI | MIDDLE EASTERN UPSIDE-DOWN RICE - HILDA'S KITCHEN BLOG
From hildaskitchenblog.com
VEGETABLE MAKLOUBA WITHOUT MEAT (MAKLOUBEH)
From plantbasedfolk.com
MAKLOUBEH - TAYYBEH
From tayybeh.com
GIANT FOOD SALARIES IN WARRENTON, VA | GLASSDOOR
From glassdoor.com
MAKLOUBEH - UPSIDE DOWN MIDDLE EASTERN RICE DISH - FUFU'S KITCHEN
From fufuskitchen.com
MAQLUBA RECIPE (MAKLOUBEH), PALESTINIAN UPSIDE DOWN RICE
From linsfood.com
AUTHENTIC CHICKEN MAQLUBA RECIPE - THE ODEHLICIOUS
From theodehlicious.com
EGGPLANT MAKLOUBEH - SIMPLY LEBANESE
From simplyleb.com
MAKLOUBEH RECIPE BY FOOD FUSION - YOUTUBE
From youtube.com
MAKLOUBEH RECIPE BY CONTRIBUTOR - THE DAILY MEAL
From thedailymeal.com
MAQLOOBA (مقلوبة) RECIPE - YOUTUBE
From youtube.com
MAQLUBA (MAKLOUBEH) WITH LAMB (ARABIC RICE DISH) - HUNGRY PAPRIKAS
From hungrypaprikas.com
PALESTINIAN MAKLOUBEH CHICKEN | COOKING-CUISINES – GULF NEWS
From gulfnews.com
PALESTINIAN MAKLOUBEH (UPSIDE DOWN RICE) - LADY SPATULA
From ladyspatula.com
MAKLOUBEH BY COOKING WITH CASS - MIDAMAR HALAL
From midamarhalal.com
MAKLOUBEH — MIDAMAR.COM
From midamar.com
MAKLOUBEH | RECIPES WIKI | FANDOM
From recipes.fandom.com
HUNAN CAFE WARRENTON
From hunancafewarrenton.com
MAQLUBA (MAKLOUBEH) - COOKING GORGEOUS
From cookingorgeous.com
MAKLOUBEH: DIVINITY UPSIDE DOWN! | TIME2THRIVE
From time2thrive.com
CHICKEN MAKLOUBEH - FUFU'S KITCHEN
From fufuskitchen.com
MAKLOUBEH (UPSIDE DOWN RICE, VEGGIES AND CHICKEN) - HUNGRILY …
From hungrilyhomemade.com
RAMADAN PROJECT: SYRIAN MAKLOUBEH VS. PALESTINIAN MAKLOUBEH
From omayahcooks.com
MAKLOUBEH ONE-POT CHICKEN & RICE - MAZOLA® OILS
From mazola.ca
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