Middle Eastern Lamb And Rice Food

MAQLUBA RECIPE

Steps:

• Preheat the oven to 400°F (200°C).
• Slice the eggplant into 2cm thick pieces.
• On a baking tray, put a generous glug of olive oil. Take a slice of eggplant and dip it in the oil, then turning over and dipping again until well covered. Place on the baking tray and repeat for all eggplant slices. Use more olive oil if needed. Bake in the oven until brown.
• On another baking tray, place the lamb chops. Season with salt and pepper. Bake in the oven until brown.
• In a bowl, add the rice, seven spices, salt and pepper. Mix together.
• Grab a deep pot and cut out a circular piece of parchment paper to fit the bottom. Spray the bottom of the bottom with oil and place in your parchment paper.
• Add in your cooked lamb chops, followed by your cooked eggplant slices and then pour over your uncooked rice mixture.
• Add 5 cups of hot water.
• Bring to a boil, half cover with the lid and reduce to a simmer. Let cook for 20 minutes or until all the water has evaporated. Remove the lid.
• Find a large flat plate and place it on top of the pot. Holding onto the plate and pot handles, quickly lift and flip upside down.
• Lift the pot up to reveal your Maklouba and remove the parchment paper.
• Sprinkle pine nuts over and enjoy!

MAQLUBA (MAKLOUBEH) WITH LAMB (ARABIC RICE DISH)

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!

LAMB CHOPS & MIDDLE EASTERN RICE

Steps:

• FOR THE LAMB CHOPS: Season chops with all of the above and place in broiler.
• When the tops are browned, turn the chops, season the other side, and broil that side until browned.
• Transfer to a serving dish and serve.
• FOR THE MIDDLE EASTERN RICE: Prepare the rice as directed on the box.
• Add the 2 tablespoons of butter, the cumin, the raisins, the aniseed, the sugar, the salt and pepper to taste, lime juice and the cooked rice.
• Stir in the eggs and continue stirring until the eggs are mixed into the rice and the eggs are solidified.
• Remove from heat and add the crushed toasted sunflower seeds or pine nuts.
• Fluff with a fork, transfer to a serving dish, and serve.

ARABIC STYLE RICE WITH LAMB MEAT

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.

MIDDLE EASTERN LAMB AND RICE WITH APRICOTS

Steps:

• Melt 2 Tablespoons butter in a medium saucepan over medium heat.
• Stir in the rice and cook for 2 minutes.
• Add the water and the teaspoon of salt.
• Bring to a boil, lower the heat, stir with a fork, cover and simmer for 15 minutes or until the rice is tender, but still somewhat al dente and most of the liquid has been absorbed.
• In a large frying pan, over medium heat, melt the remaining butter and brown the lamb evenly. Add more butter if needed.
• Add the garlic and season with salt, pepper, nutmeg, and cumin; cook for 5 minutes.
• Barely cover with water and simmer, covered for 20 minutes.
• Add the apricots and currants and cook, covered for 20 minutes, or until lamb is just tender.
• Taste for seasoning, adding salt and pepper, if needed.
• Meanwhile, preheat the oven to 350°F.
• In a casserole, arrange alternating layers of rice, with any of the liquid it was cooked in, with layers of the lamb and the liquid it was cooked in, ending with a layer of rice.
• Cover and bake for 15 minutes.
• Serve from the casserole.