Makluba Recipes

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UPSIDE DOWN (MAQLUBA)

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



Upside Down (Maqluba) image

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

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

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

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



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

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

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)

SPICED MAQLUBA WITH TOMATOES AND TAHINI SAUCE

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



Spiced Maqluba With Tomatoes and Tahini Sauce image

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

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)

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



Malooba image

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

1 (4 pound) whole chicken, cut into pieces
6 cups water
1 medium onion, quartered
2 tablespoons ground allspice
½ teaspoon ground cardamom
3 whole cardamom seeds
4 whole cloves
3 bay leaves
2 ½ cups uncooked basmati rice, rinsed and drained
2 tablespoons ground allspice
3 tablespoons vegetable oil
1 large potato, sliced into rounds
1 large head cauliflower, separated into florets
2 medium tomatoes, diced

MAKLUBA

Middle Eastern dish that is my favorite! Everyone puts their own spin on this dish, so I'll post how I make it and let you know what else can be added! :)

Provided by Palis Favorites

Categories     One Dish Meal

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 17



Makluba image

Steps:

  • Cut the chicken into 2 legs, 2 thighs, 2 breasts, and two wings. After cleaning it, place it into a large pot, and add about 1/2 gallon of water, or until all the chicken is covered. Leave on high until it boils, then turn down half way.
  • After the water boils, add the boiling cube, and 1 diced onion into the water.
  • Peel the carrots, and cut each one into three pieces. Add these to the boiling water.
  • Add 1 tablespoon of salt to the boiling water, and taste. Depending on which kind of boiling cube you use, you might need to add another tablespoon or so. The water should not be salty, but have some flavor to it. Be careful because the boiling cube is salty on its own.
  • While the chicken is boiling. peel the potatoes, and cut into slices, medium in size. Also peel the eggplant, and cut it into decent sized pieces as well. These vegetables are going to be boiled later on, so we don't want the pieces to be too small.
  • Heat up vegetable oil in a frying pan, and fry the potatoes, cauliflower, and eggplant. Keep the fire under them pretty high, because you don't want them to be cooked all the way through, you just want them to be browned. Turn and brown them on both sides, then place in a plate on the side.
  • Rinse the rice off, and place in a separate bowl. Add a dash of cumin, and a dash of turmeric. The more rice you use, the more cumin and turmeric you should add. Add the drained can of corn to the rice, as well as the drained can of chick peas. Mix them together in the bowl.
  • Once the chicken is cooked, take it out of the water, and brown it on both sides. You can either do this by frying it just for a couple minutes to give it a brown color, or you can place it in the oven on broil. Take the carrots out of the water and place in the plate with the potatoes and cauliflower. We are going to use this stock, so don't dump it! Place it in another bowl.
  • In the bottom of the empty pot, cut up the tomato in thick slices and line the bottom of the pot with them. Then place the chicken on top of the tomatoes, with the top part of the chicken facing down.
  • Then add the cauliflower on top of the chicken, then the carrots, then the eggplant, then the potatoes. It doesn't have to be perfect, just make sure the bottom of the pot is completely covered.
  • Add the rice mixture on top of the potatoes.
  • Take the stock that we placed on the side, and slowly pour it on top of the rice. Make it so the stock is about 1 inch above the rice.
  • Turn on high, wait until it boils, then turn it halfway down and cover it. When all the water is gone, turn it off.
  • Take a large pan, one that has at least a 1 inch edge to it, and put it on top of the pot. Carefully, put one hand on top and one hand on the bottom of the pot and flip it upside down.
  • Before removing the pot, tap on the bottom of it so everything settles. Slowly remove the pot, and what you should have is the chicken and vegetables on top of the rice, sort of like an upside down cake. Enjoy!
  • I normally just make this for my husband and I, but if you plan on making it for a larger family, just add more potatoes, cauliflower, eggplant, and carrots, as well as more chicken. Also use more rice, depending on how many people you want to serve.
  • Some people also put green and red peppers sliced on the bottom of the pot with the tomatoes, before you put the chicken (I don't because my husband doesn't like peppers). Also, sweet potatoes can also be added, prepared just like the regular potatoes.
  • This is normally served either with plain yogurt, salad, or Salad with tahina.

Nutrition Facts : Calories 1303.2, Fat 37.5, SaturatedFat 10.5, Cholesterol 172.6, Sodium 4088.1, Carbohydrate 177.1, Fiber 16.1, Sugar 11.3, Protein 62.9

1 chicken
1 chicken bouillon cube
1/2 gallon water
1 onion
2 tablespoons salt
2 potatoes
1/2 head cauliflower
3 carrots
1 eggplant
1 (8 ounce) can chickpeas
1 (8 ounce) can sweet corn
1 tomatoes
3 -5 cups rice
salt
cumin
turmeric
frying oil

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From ediblecapecod.ediblecommunities.com


MAQLUBA (UPSIDE DOWN EGGPLANT AND RICE) – SYRIAN COOKING
2010-06-13 Boil two cups of water and add to the rice. Leave for 5 minutes then wash with cold water to get rid of starch. In a big pot, arrange stew meat then eggplant slices then rice and add 3 cups of stew meat stock and leave until they start to boil. Before the mixture dries out, turn the heat down to very low and leave for 25 minutes.
From syriancooking.com


CHICKEN MAQLUBA (MAKLUBA) - MERECIPES.COM
2021-10-11 Instructions. Wash the chicken well and cut it into slices. Put the chicken it in a saucepan containing a little oil. Flip the chicken on both sides until it browns a little. Add 2 chopped onions to the chicken and continue to stir them together until the onions soften. Add the cinnamon, turmeric, salt and pepper.
From merecipes.com


MAKLUBE THE TURKISH WAY :: QUICK AND SIMPLE RECIPES
Preparation steps. Clean the meat of veins and fat, then cut it into small cubes. Make the meat sauté in oil, add salt. When the meat releases its juice, add the pepper and thyme, then simmer a little more. Add a glass of water and lemon juice and let it simmer gently until the meat is completely tender. Meanwhile, peel the potatoes, cut them ...
From rosacooking.com


CHICKEN MAQLUBA - UPSIDE DOWN RICE - RECIPES ARE SIMPLE
First, add a layer of Chicken. Adding the chicken on the bottom helps to get the skin crisp, and you get a sort of ‘baked effect’ which tastes so good. Fill in the gaps with the carrot slices. Next, add a layer of fried cauliflower chunks and then a layer of potato slices. Next, Divide the rice equally into both pots.
From recipesaresimple.com


BEST PALESTINIAN UPSIDE-DOWN CHICKEN AND RICE (MAQLUBEH) …
Season the chicken all over with salt and pepper. Set the pot over medium and heat 1 tablespoon of the oil until shimmering. Add the chicken skin down and cook until browned, about 10 minutes.
From 177milkstreet.com


EASY UPSIDE DOWN (MAQLUBA) RECIPE - AFRICAN FOOD …
Use a non-stick baking dish: this makes it easier to flip out and maintain a beautiful presentation.You should also make sure the dish isn’t too narrow, or else the rice may now be cooked through evenly. If the rice is undercooked: I recommend using a teaspoon to test a little of the rice before serving it.If it’s underbaked, add extra ¼-1/2 cup water or stock and return to …
From afrifoodnetwork.com


MAKLOUBA RECIPE /MAKLOOBA (STEP BY STEP INSTRUCTIONS)/ MIDDLE …
Maklooba is a very popular middle eastern dish that is full of rich spices and flavor.Ingredients: 6 skinless chicken leg quarters 3 cups jasmine rice 16OZ ...
From youtube.com


DELICIOUS JORDANIAN MAQLUBA (مقلوبة) - THE HINT OF ROSEMARY
2020-05-05 Remove the lid and add the same amount of water (3-4 cups) and 2 teaspoons goya adobo powder across, 1 ½ teaspoons 7 spices, salt, pepper, 1 packet of sazon goya, and 2 cubes of maggi. Reduce heat to medium. Cover the pot and for another 15 minutes. Turn off the heat and transfer the chicken pieces to a large plate.
From thehintofrosemary.com


MAKLUBA: A RECIPE FOR A WINNING MEAL OF PATTIES WITH RICE IN ONE …
2021-10-25 Makluba patties and rice. Recipe By: Ruth Oliver ★ ★ ★ ★ ★ 40 minutes of work. 60 minutes total. Medium difficulty. 6 diners. Arabic. fleshy. Patties. Rice. Lunch. kosher. Our dream is for you to have such a dish in the fridge. Makluba patties and rice (Photo: Afik Gabay) Conversion calculator. Ingredients. For patties: 500 g ground beef. 1 coarsely grated onion on …
From newsrnd.com


MAKLUBE / MAQLUBA - FESTIVE MEAT & RICE DISH - TURKISH FOOD TRAVEL
2021-06-23 Add 1 cup from the meat stock and complete it with 2 cups more hot water. Cook simmering until the rice soaks all the water and soft. If it needs more time to cook you can always drizzle more water over it and cook more. Let the Makluba rest for half an hour before turning it upside down. Meanwhile, make the garnishes.
From turkishfoodtravel.com


    #60-minutes-or-less     #time-to-make     #course     #preparation     #occasion     #healthy     #main-dish     #dinner-party     #low-fat     #dietary     #one-dish-meal     #low-cholesterol     #low-saturated-fat     #low-calorie     #healthy-2     #low-in-something

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