Maqluba Recipe Video
Summary
Difficulty LevelMediumHealth IndexAverage
Ingredients
*2 large fried Eggplants
*2 cups Rice
*1 pound Lamb on the bone, boiled with spices
*Meat broth
*Salt, black pepper, Allspice, Cinnamon
*Cardamom and Turmeric
*2 Diced and Fried Onions
Directions
- Peel and cut the eggplants and fry till golden brown in color- drain from the oil on paper towels.
- Wash , soak the rice for 15 min then drain before using.
-Cook the meat by boiling it with spices and fragrant herbs such as salt, black pepper, cinnamon, cardamom, allspice, and bay leaf. Make sure you have enough broth to use to cook the recipe.
-Fry your diced onions till they are golden brown in color, drain from the extra oil.
Assemble your Maqloobeh:
- Lay down the meat in the bottom of the pot.
- Lay the eggplants on top of the meat.
- Add the rice on top of the eggplants. At this point, you may add turmeric, cardamom, allspice, salt, black pepper and cinnamon to the rice and mix well before adding it to the pot or you may add the spices on top of the rice before adding the broth. Either ways will work fine.
- Add the meat broth to the pot just to cover the rice, about 1cm above the rice. You can always add more later on while cooking if needed.
- Bring the pot to a boil on high heat, then lower the heat , use a heat protection disk if you like to prevent burning. Cook for about 20-30 minutes or until the rice is cooked and fluffy.
- Flip the pot in the serving platter. Garnish with friend pine nuts if you like.
- Seve with plain yogurt or green salad.
Enjoy!
- Wash , soak the rice for 15 min then drain before using.
-Cook the meat by boiling it with spices and fragrant herbs such as salt, black pepper, cinnamon, cardamom, allspice, and bay leaf. Make sure you have enough broth to use to cook the recipe.
-Fry your diced onions till they are golden brown in color, drain from the extra oil.
Assemble your Maqloobeh:
- Lay down the meat in the bottom of the pot.
- Lay the eggplants on top of the meat.
- Add the rice on top of the eggplants. At this point, you may add turmeric, cardamom, allspice, salt, black pepper and cinnamon to the rice and mix well before adding it to the pot or you may add the spices on top of the rice before adding the broth. Either ways will work fine.
- Add the meat broth to the pot just to cover the rice, about 1cm above the rice. You can always add more later on while cooking if needed.
- Bring the pot to a boil on high heat, then lower the heat , use a heat protection disk if you like to prevent burning. Cook for about 20-30 minutes or until the rice is cooked and fluffy.
- Flip the pot in the serving platter. Garnish with friend pine nuts if you like.
- Seve with plain yogurt or green salad.
Enjoy!
Comments
Comments: 2 |
Add a Comment
Sara Salladin says :
Jonathan, the rice is washed and soaked (for at least 15-20 minutes) in water prior to cooking. Depending on how much the brown rice soaks up the water, the cooking time and the amount of broth to be added would be reduced unless you prefer mushy soft rice. For white rice, the time for cooking is about 7 to 9 minutes from time time the broth starts to boil. But in my understanding, because the rice doesn't sit in the broth for long, it shouldn't be a huge problem for the rice to cook. You should check it often though because besides rice, everything added to the pot is pre-cooked. Rice of course is raw - just soaked in water.
Posted on: 11 April 2011 - 11:13pm
Jonathan Rice says :
Please advise how cooking time would change if Brown Rice is used? With the longer cooking time it might mess up the recipe. Should the rice be partially cooked prior to combining in the one pot if brown rice is used?
Posted on: 12 June 2010 - 7:01am
