Spiced Maqluba With Tomatoes And Tahini Sauce Food

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SPICED MAQLUBA WITH TOMATOES AND TAHINI SAUCE



Spiced Maqluba With Tomatoes and Tahini Sauce image

Maqluba is a layered rice cake eaten throughout the Arab world. It's a bit of a showcase dish, made for special occasions, traditionally layered with chicken and vegetables and unmolded after cooking. This vegan take has a savory top layer of caramelized tomatoes, like an upside-down cake. The crispy shallots, available at Thai or Asian food markets, add a welcome crunch but don't worry if you don't have them: The dish works well without.

Provided by Yotam Ottolenghi

Categories     dinner, grains and rice, main course

Time 1h30m

Yield 4 main-course servings

Number Of Ingredients 15

Scant 1/2 cup/80 grams brown lentils
Salt and black pepper
1 1/4 cups/220 grams basmati rice
Finely grated zest of 2 lemons
2 1/2 tablespoons freshly squeezed lemon juice
2 teaspoons finely minced or pressed garlic
5 cardamom pods, crushed
1 teaspoon ground allspice
1 teaspoon ground turmeric
1 loosely packed cup/10 grams parsley leaves, finely chopped
5 tablespoons/75 milliliters olive oil, more for greasing
1 1/4 pound/500 grams onions, halved and thinly sliced
3 beefsteak tomatoes (about 1 1/3 pounds/600 grams total), cut into 1-inch-/3-centimeter-thick rounds (or use cherry tomatoes, halved)
Scant 1/2 cup/100 grams tahini
A handful of crispy shallots, for garnish (optional)

Steps:

  • In a medium saucepan, combine lentils with 1 quart/1 liter cold water and 1 teaspoon salt. Bring to a simmer over medium-high heat. Simmer for 20 minutes, adjusting heat as necessary to keep temperature low, then stir in rice. Simmer for another 6 to 8 minutes, or until the lentils are cooked through. (The rice won't be ready at this stage.)
  • Drain very well. Stir in lemon zest, 1 tablespoon of the lemon juice, 1 1/2 teaspoons garlic, cardamom, allspice, turmeric, half of the parsley, plenty of pepper and 3/4 teaspoon salt. Mix to combine and set aside.
  • Meanwhile, in a large nonstick frying pan, heat 3 tablespoons of oil over medium-high heat until it shimmers. Add onions, 3/4 teaspoon salt and plenty of pepper and cook, stirring, until soft and well browned, 8 to 10 minutes. Remove from the pan and set aside.
  • Using olive oil, grease a 10-inch-/25-centimeter-wide saucepan with straight sides and a lid. Line the bottom with a round piece of parchment paper.
  • In a bowl, toss tomatoes with the remaining 2 tablespoons of oil, 1/2 teaspoon salt and plenty of pepper and then arrange them flat on the bottom of the pan. (If using cherry tomatoes, lay the cut sides down.) Layer the cooked onions on top and then spoon the rice mixture over the onions, smoothing it down so the surface is flat. Using a skewer, poke about 6 holes in the rice and then sprinkle the surface with 2 tablespoons water. Place the pan over high heat for 5 minutes, then reduce heat to medium-low. Cover the pan with a clean tea towel followed by the lid and then cook for 15 minutes, until rice is barely cooked. (Take care that the towel edges are held safely over the lid so they don't catch fire!) Check after 10 minutes to make sure the pan is not dry; add a little water if needed.
  • Set pan aside for at least 20 minutes (with the lid and tea towel left on); residual heat will finish the cooking.
  • While rice rests, make tahini sauce: In a bowl, combine tahini with the remaining 1/2 teaspoon of garlic, remaining 1 1/2 tablespoons of lemon juice, 1/8 teaspoon of salt and 1/3 cup/90 milliliters of water. Whisk until smooth and creamy and set aside.
  • When ready to serve, remove the lid and tea towel and then cover the top of the pan with a large platter. With one hand on the pan and the other holding the platter, invert the dish so that the top of the rice is now the base of the maqluba on the platter (like unmolding an upside-down cake). Tap the bottom of the pan a few times to help the tomatoes ease off the bottom. Peel off and discard the paper.
  • Serve hot, with shallots and remaining parsley sprinkled on top. Pass tahini sauce at the table.

Nutrition Facts : @context http, Calories 670, UnsaturatedFat 26 grams, Carbohydrate 85 grams, Fat 32 grams, Fiber 11 grams, Protein 17 grams, SaturatedFat 5 grams, Sodium 949 milligrams, Sugar 10 grams, TransFat 0 grams

SPICED MAQLUBA WITH TOMATOES AND TAHINI SAUCE



Spiced Maqluba With Tomatoes and Tahini Sauce image

Yield 4

Number Of Ingredients 15

Scant 1/2 cup/80 grams brown lentils
Salt and black pepper
1 ¼ cups/220 grams basmati rice
Finely grated zest of 2 lemons
2 ½ tablespoons freshly squeezed lemon juice
2 teaspoons finely minced or pressed garlic
5 cardamom pods, crushed
1 teaspoon ground allspice
1 teaspoon ground turmeric
1 loosely packed cup/10 grams parsley leaves, finely chopped
5 tablespoons/75 milliliters olive oil, more for greasing
1 ¼ pound/500 grams onions, halved and thinly sliced
3 beefsteak tomatoes (about 1 1/3 pounds/600 grams total), cut into 1-inch-/3-centimeter-thick rounds (or use cherry tomatoes, halved)
Scant 1/2 cup/100 grams tahini
A handful of crispy shallots, for garnish (optional)

Steps:

  • Cook the lentils and rice: In a medium saucepan, combine lentils with 1 quart/1 liter cold water and 1 teaspoon salt. Bring to a simmer over medium-high heat. Simmer for 20 minutes, adjusting heat as necessary to keep temperature low, then stir in rice. Simmer for another 6 to 8 minutes, or until the lentils are cooked through. (The rice won't be ready at this stage.)
  • Combine with the herbs and spices: Drain the lentil and rice mixture very well. Stir in lemon zest, 1 tablespoon of the lemon juice, 1 1/2 teaspoons garlic, cardamom, allspice, turmeric, half of the parsley, plenty of pepper and 3/4 teaspoon salt. Mix to combine and set aside.
  • Sweat the onions: Meanwhile, in a large nonstick frying pan, heat 3 tablespoons of oil over medium-high heat until it shimmers. Add onions, 3/4 teaspoon salt and plenty of pepper and cook, stirring, until soft and well browned, 8 to 10 minutes. Remove from the pan and set aside.
  • Prepare a 10-inch pan: Using olive oil, grease a 10-inch-/25-centimeter-wide saucepan with straight sides and a lid. Line the bottom with a round piece of parchment paper.
  • Layer the rice cake: In a bowl, toss tomatoes with the remaining 2 tablespoons of oil, 1/2 teaspoon salt and plenty of pepper and then arrange them flat on the bottom of the pan. (If using cherry tomatoes, lay the cut sides down.) Layer the cooked onions on top and then spoon the rice mixture over the onions, smoothing it down so the surface is flat. Using a skewer, poke about 6 holes in the rice and then sprinkle the surface with 2 tablespoons water.
  • Cook the rice cake: Place the pan over high heat for 5 minutes, then reduce heat to medium-low. Cover the pan with a clean tea towel followed by the lid and then cook for 15 minutes, until rice is barely cooked. (Take care that the towel edges are held safely over the lid so they don't catch fire!) Check after 10 minutes to make sure the pan is not dry; add a little water if needed. Set pan aside for at least 20 minutes (with the lid and tea towel left on); residual heat will finish the cooking.
  • Make the tahini sauce: While rice rests, make tahini sauce: In a bowl, combine tahini with the remaining 1/2 teaspoon of garlic, remaining 1 1/2 tablespoons of lemon juice, 1/8 teaspoon of salt and 1/3 cup/90 milliliters of water. Whisk until smooth and creamy and set aside.
  • Flip the rice cake: When ready to serve, remove the lid and tea towel and then cover the top of the pan with a large platter. With one hand on the pan and the other holding the platter, invert the dish so that the top of the rice is now the base of the maqluba on the platter (like unmolding an upside-down cake). Tap the bottom of the pan a few times to help the tomatoes ease off the bottom. Peel off and discard the paper.
  • Serve hot, with shallots and remaining parsley sprinkled on top. Pass tahini sauce at the table.

Nutrition Facts :

UPSIDE DOWN (MAQLUBA)



Upside Down (Maqluba) image

This perfect meal features all four food groups. It is inspired by the Arabic dish called 'Maqluba,' which translates to 'upside down.' When the meal has finished cooking, you take the pot and flip it upside down onto a large serving platter, and everybody helps themselves.

Provided by JustCallMeD

Categories     World Cuisine Recipes     African

Time 1h40m

Yield 6

Number Of Ingredients 15

7 cups water
2 onions, chopped
1 tablespoon chopped garlic
1 teaspoon ground cinnamon
1 teaspoon ground turmeric
2 teaspoons garam masala
1 pinch salt and ground black pepper to taste
2 cups cooking oil
2 cups lamb meat, cut into small pieces
1 large eggplant, cut into 3/4-inch slices
2 zucchini, cut into 1/4-inch slices
1 cup broccoli
1 cup cauliflower
1 ½ cups jasmine rice
1 (16 ounce) container plain yogurt

Steps:

  • Bring to a boil the water, onion, garlic, cinnamon, turmeric, garam masala, salt, and pepper in a large pot. Add the lamb; reduce the heat to low and simmer 15 to 20 minutes. Separate the lamb from the liquid and set aside. Transfer the liquid to a bowl.
  • While the lamb mixture simmers, heat the oil in a large, deep skillet over medium heat. Fry the eggplant slices in the hot oil, assuring the pieces do not touch, until brown on both sides; remove to a plate lined with paper towels to drain. Use the same procedure to fry the zucchini and the cauliflower. Cook the broccoli in the oil until hot and remove to a paper towel-lined plate to drain.
  • Layer the lamb into the bottom of the large pot. Arrange the eggplant, zucchini, broccoli, and cauliflower on top of the lamb in layers. Pour the rice over the meat and vegetables, shaking the pot gently to allow the rice to settle into the dish. Pour the reserved cooking liquid from the lamb over the mixture until it is completely covered. Add water if needed.
  • Cover the pot and simmer over low heat until the rice is soft and the liquid is absorbed, 30 to 45 minutes. Remove the lid from the pot. Place a large platter over the pot and flip the pot so the dish is "upside down" on the platter. Serve with yogurt on the side.

Nutrition Facts : Calories 1018.6 calories, Carbohydrate 58.3 g, Cholesterol 50 mg, Fat 78.1 g, Fiber 6.8 g, Protein 24.3 g, SaturatedFat 13.6 g, Sodium 152.4 mg, Sugar 10.9 g

SPICED TOMATO DIPPING SAUCE - MOROCCAN STYLE



Spiced Tomato Dipping Sauce - Moroccan Style image

This Moroccan style dipping sauce is delicious on anything from traditional Moroccan food to grilled chicken, shrimp, or steak. Perfect with Moroccan Chicken Bundles. It would also be a good accompaniment to many of the purhcased (frozen) appetizers such as chicken fingers, cheese sticks etc. Found on another site, but was originally from Gourmet magazine.

Provided by Just Call Me Martha

Categories     Sauces

Time 1h

Yield 1 1/2 cups

Number Of Ingredients 12

1/3 cup onion, finely chopped
1 clove garlic, finely chopped
1 1/2 teaspoons fresh ginger, peeled and finely chopped
3/4 teaspoon cumin
1/2 teaspoon hot paprika
1/4 teaspoon cinnamon
1 pinch cayenne
1 pinch ground cloves
1 tablespoon olive oil
1 1/2 tablespoons cider vinegar
1 (15 ounce) can tomatoes, coarsely chopped (reserve juice)
2 tablespoons brown sugar

Steps:

  • Saute onion, garlic, ginger and spices in olive oil in large saucepan over moderately low heat.
  • Stir frequently until onion is softened, about 4 minutes.
  • Stir in vinegar and simmer over moderately low heat about 1 minute.
  • Add tomatoes with juice and brown sugar.
  • Increase heat slighly and simmer, stirring occasionally until slightly thickened, about 30 minutes.
  • Cool slightly.
  • Puree sauce in blender or food processor until smooth.
  • Be careful when blending hot liquids.
  • Serve at room temp or slightly warmer.

Nutrition Facts : Calories 231.3, Fat 10, SaturatedFat 1.4, Sodium 26.4, Carbohydrate 35.3, Fiber 4.7, Sugar 27, Protein 3.4

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



Maha Sarsour's Maqluba (Upside-Down Chicken and Rice) image

A Palestinian tradition, maqluba means "upside down" in Arabic and is a pot of stewed meat, rice and fried vegetables, cooked and flipped onto a serving dish to form an impressive tower. In Maha Sarsour's version, the rice is richly spiced with cinnamon, allspice and more, and the chicken simmers to tenderness as it gives its flavor to the rice.

Provided by Francis Lam

Categories     main course

Time 1h45m

Yield Serves 6 to 8

Number Of Ingredients 24

1 medium eggplant (1 pound)
Salt
3 1/2 pounds bone-in chicken pieces
1 1/2 teaspoons ground black pepper
1 teaspoon ground cumin
6 cloves
6 green cardamom pods
3 bay leaves
2 1/2 cups long-grain rice, rinsed well and drained
1 small onion, cut into large wedges
Vegetable or olive oil, as needed
3 to 5 medium carrots, 2-or-3-inch pieces
1 medium potato, 1/2-inch slices
1/2 medium-head cauliflower, in florets
3/4 cup broken vermicelli noodles (see note)
1 teaspoon ground turmeric
3/4 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1/2 teaspoon Goya Sazón seasoning (optional)
3 garlic cloves, grated
1/3 cup pine nuts
Plain yogurt, for serving (optional)
Chopped tomatoes, cucumbers, parsley, lemon juice and olive oil, for serving (optional)

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.

Nutrition Facts : @context http, Calories 777, UnsaturatedFat 22 grams, Carbohydrate 69 grams, Fat 35 grams, Fiber 6 grams, Protein 45 grams, SaturatedFat 9 grams, Sodium 1010 milligrams, Sugar 5 grams, TransFat 0 grams

TOMATO SALAD WITH TAHINI SAUCE (MIDDLE EAST, PALESTINE)



Tomato Salad With Tahini Sauce (Middle East, Palestine) image

This is a nice side dish during Ramadan that is normally eaten with pita or flat bread. It is a refreshin twist to a regular salad!

Provided by Palis Favorites

Categories     Low Protein

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 8

3 tomatoes
1 large cucumber
2 garlic cloves, crushed
2 lemons, juice of
1/2 cup tahini
2 tablespoons olive oil
salt
pepper

Steps:

  • Wash and dice tomatoes. You can leave the skin on the cucumber if you prefer, it adds a little color and crunch. Dice the cucumber as well.
  • Mix the tahini with garlic, lemon juice,salt, and pepper. You can add a little water to make a thick sauce.
  • Add the tahini mix with the tomatoes and cucumbers and mix well.
  • Pour olive oil over salad and garnish with dried mint.

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From pinterest.com.au


18 TAHINI RECIPES YOU'LL LOVE | ALLRECIPES
So simple. You'll roast cauliflower with cumin and then combine the hot cauliflower with a mixture of tahini and Sriracha sauce (thinned with a little water) and garnish with chopped cilantro and sesame seeds. "Tahini and Sriracha are both delicious, and work surprisingly well together," says LauraF, the recipe submitter.
From allrecipes.com


SPICED MAQLUBA WITH TOMATOES AND TAHINI SAUCE RECIPE
Mar 22, 2018 - Maqluba is a layered rice cake eaten throughout the Arab world It’s a bit of a showcase dish, made for special occasions, traditionally layered with chicken and vegetables and unmolded after cooking This vegan take has a savory top layer of caramelized tomatoes, like an upside-down cake
From pinterest.com


RICE, COMING OFF THE SIDELINES, BECOMES A CENTERPIECE
Recipes: Spiced Maqluba With Tomatoes and Tahini Sauce | Turmeric Rice With Tomatoes. Follow NYT Food on Facebook, Instagram, Twitter and Pinterest. Get regular updates from NYT Cooking, with ...
From nytimes.com


OTTOLENGHI'S SPICED MAQLUBA RECIPE | MONCHEF
In a bowl, combine tahini with 1/2 tspn of garlic, remaining lemon juice, 1/8 tspn of salt & 1/3 cup of water. Whisk & set aside Whisk & set aside Remove lid & tea towel, cover the top of the pan with a large platter.
From monchef.recipes


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