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
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
MAQLOOBEH
Make and share this Maqloobeh recipe from Food.com.
Provided by farahey_a
Categories One Dish Meal
Time 2h15m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- In a large saucepan heat the olive oil, add the onion and garlic and cook for two minutes until tender.
- Add the chicken, the mixed spices, and season with salt and pepper to taste. Cover with water and bring to a boil. Adjust the seasoning and let simmer until chicken is cooked (about 45 minutes).
- While the chicken is cooking, heat the cooking oil in a frying pan.Cut the cauliflower into medium-size pieces and the eggplant into half-inch slices. Deep-fry the vegetables until they are golden brown.
- When the chicken is done and you are finished frying the vegetables, drain the chicken stock in another saucepan and SAVE it. We will use this stock to cook the rice.
- Rearrange the chicken in the bottom of the saucepan and arrange the fried cauliflower and eggplant on top of it. Add the rice and add the chicken stock. Cover and simmer until rice is cooked.
- Remove the pan from the heat.
- When you are ready to serve, remove the cover of the saucepan and put the serving tray on top of the saucepan. Flip the saucepan upside-down. Now, you have the saucepan upside-down on top of the serving tray. Slowly lift the saucepan up. All ingredients are now on the serving tray with rice at the bottom topped by the vegetables and the chicken.
- Garnish with the chopped parsley.
- Toast the pine-nuts and peeled almonds in couple of table spoons of cooking oil until they are gold. Drain the oil and garnish the tray with the nuts and the almonds.
- Serve hot with salad and/or plain yogurt.
MIDDLE EASTERN MAKLOUBEH WITH CAULIFLOWER AND POTATOES
This is a great Middle Eastern Dish. You can use either chicken, lamb, or beef, it tastes good with any of them. You can serve this with plain yogurt and a tomamto and cucumber salad.
Provided by Dee84
Categories Rice
Time 1h35m
Yield 4-6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 926.5, Fat 24.1, SaturatedFat 11, Cholesterol 105.3, Sodium 2531.3, Carbohydrate 137.4, Fiber 12, Sugar 7.3, Protein 40.2
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MAQLOOBEH – ERECIPE
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- Cut the eggplant in 1 cms slices and soak in salted water for half an hour. This prevents the browning of the slices which eventually causes bitterness.
- Heat the oil in a large bottomed pan and deep fry the eggplant until golden brown. After frying, remove the excess oil using kitchen tissue.
- In the same oil, fry the potatoes until crispy golden brown. Remove them. Drain excess oil.
- Fry the chopped onions and garlic cloves until crispy brown. Do not over fry them, lest they give bitterness. Remove from oil. Drain the excess oil using a kitchen tissue.
- When the chicken is more than half done, add the water and cook the chicken in a medium flame for about 10-15 minutes. The spices released by the chicken gets into this water.
- Till now, its only the preparation process. Now comes the actual fun part of assembling them in layers!
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