MAKLOUBEH
Make and share this Makloubeh recipe from Food.com.
Provided by yassy63
Categories Palestinian
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Fry eggplant till golden brown in a frying pan with veggie oil, set aside.
- Fry chicken on high heat in a large pot in olive oil until brown on all sides and add salt, pepper, and Arabic spice(all spice,7 spice same thing). Just add by your eye no certain amount matters.
- Remove chicken from pot and add the slices onions, fry in the oil (same pot and same oil used for the chicken) until soft about 4 minutes and add chicken back in the pot.
- Fry all together for another 3 or 4 minutes and then add water, about a little more then half the pot.
- Keep the heat on max and add the chicken stock, the turmeric, about 1/2 teaspoon more of the allspice for more flavor and salt, add enough salt to taste, keep adding and tasting until you have the right flavour, then add the bay leaf and the cardamom pods.
- Cover and let it come to a boil then turn down to 6 or to medium for about 40 minutes.
- When it done drain the stock in other bowl or pot and put the chicken on a plate.
- Wash the rice and drain; do not soak.
- Add the chicken to the bottom of the same pot you used (no need to wash it), then add some rice over the chicken.
- Add half the eggplant over the rice (layering).
- Then add some more rice on top of the eggplant (layering).
- Add the rest of the eggplant and layer on the rest of the rice, push down on the food to make it all even and smooth.
- Now add the stock.
- Add the stock and use your pointing finger to know how much stock to put. When you dip your finger in the makloubeh and the tip of your finger touches the rice and the water to the first line on your finger, it is enough stock. We have three lines on our finger--the first line is telling you it's enough stock.
- Then cover and bring to a boil for about 6 to 8 minute.
- Then turn it to the lowest mark MIN until its ready, about 30 min to 40 minutes. Check with fork to see if rice is ready.
- When done, bring a large round serving dish. Put the dish on top of the pot and flip it over. Remove pot and add some toasted nuts (almonds, pine nut if you want).
Nutrition Facts : Calories 453.9, Fat 12, SaturatedFat 1.9, Cholesterol 0.1, Sodium 133, Carbohydrate 78.8, Fiber 6.6, Sugar 3.8, Protein 8.6
ZAHRA MEKHLA - ROASTED CAULIFLOWER (MIDDLE EASTERN)
This is a simple & delicious way to eat cauliflower. It is great as a vegetarian light meal or as a side dish, it's also great during Ramadan.
Provided by Um Safia
Categories One Dish Meal
Time 30m
Yield 2-3 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 450°F Toss cauliflower in 2 tsp olive oil. Season with salt, pepper and sesame seeds.
- Cook in oven for 25 minutes, or until browned and fork tender.
- In the meantime, make the sauce.Gently heat 2 tsp olive oil in a sauce pan. Stir in other ingredients (tahini, lemon juice, salt & pepper, tabasco, cumin and za'atar) and set aside.
- Toss cauliflower in sauce and serve immediately.
Nutrition Facts : Calories 489.4, Fat 38.4, SaturatedFat 5.4, Sodium 107.9, Carbohydrate 30.3, Fiber 10.9, Sugar 5.4, Protein 15.2
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