Maqluba
This is a traditional Palestinian rice dish that usually contains lamb/goat with any combination of cauliflower, aubergines, potatoes or chickpeas . Its name means upside down in Arabic. The reason for this is that the dish is turned upside down onto a platter before serving. It may also be pronounced as magluba, makluba, ma'lube
Ive made mine with chicken (because i love chicken, and i didn't have any lamb at home that day).
Ingredients
2 cups of rice
1 small chicken, cut into pieces.
2 aubergines, sliced into 1 cm disks
2 onions, finely sliced
1 small cauliflower, cut into small florets
a fews pepper corns
3-5 cloves
3-5 cardamon pods
1 onion cut into quaters
3-4 cloves of garlic
1 teaspoon corriander seeds
1 teaspoon cumin seeds
salt to taste
oil for frying
1 handful of blanched almonds
1/2 teaspoon turmeric
Method
Put the chicken, 1 onion (quartered), garlic, salt and rest of the spices into a pan and cover with water. Bring to the boil and cook till the chicken is tender (about 30 - 40 mins). Turn off the heat, remove the chicken and allow the stock to cool.
Meanwhile deep fry the aubergines and cauliflowers and set aside on kitchen paper. Fry the remaining 2 onions (thinly sliced) till golden and set aside. Fry the blanched almonds till golden and set aside. Wash the rice and drain.
To assemble the dish, in a deep pan, sprinkle some fried onions over the base. Now sprinkle over some rice, then top with the chicken. Sprinkle over another layer of rice. Top this with the aubergines and cauliflower. Now sprinkle over some rice, followed by the remaining onions. Top with the remaining rice and pat down. Add the turmeric to the stock and any extra salt and pour over the rice. There should be about 4 cups worth of stock. (if you run out of stock, make up the rest with water)
Bring the mixture to the boil, then turn on low heat and cover. Check the rice at about 30-40 minutes. Allow to cook till the rice is tender. Turn off and allow to rest for about 10 minutes. Take a platter/large plate and invert over the top of the pan. In one swift movement invert the pan and platter so that the platter is at the bottom and the pan is inverted over it. Hit the top and sides of the pan and slowly lift. The rice should have taken the shape of the pan. (sometimes bits of the rice may stick to the base of the pan. This is ok, just remove it and place it onto the maqluba, it will be covered with nuts).
Before serving, I top with some cooked minced lamb and almonds.
Ive made mine with chicken (because i love chicken, and i didn't have any lamb at home that day).
Ingredients
2 cups of rice
1 small chicken, cut into pieces.
2 aubergines, sliced into 1 cm disks
2 onions, finely sliced
1 small cauliflower, cut into small florets
a fews pepper corns
3-5 cloves
3-5 cardamon pods
1 onion cut into quaters
3-4 cloves of garlic
1 teaspoon corriander seeds
1 teaspoon cumin seeds
salt to taste
oil for frying
1 handful of blanched almonds
1/2 teaspoon turmeric
Method
Put the chicken, 1 onion (quartered), garlic, salt and rest of the spices into a pan and cover with water. Bring to the boil and cook till the chicken is tender (about 30 - 40 mins). Turn off the heat, remove the chicken and allow the stock to cool.
Meanwhile deep fry the aubergines and cauliflowers and set aside on kitchen paper. Fry the remaining 2 onions (thinly sliced) till golden and set aside. Fry the blanched almonds till golden and set aside. Wash the rice and drain.
Bring the mixture to the boil, then turn on low heat and cover. Check the rice at about 30-40 minutes. Allow to cook till the rice is tender. Turn off and allow to rest for about 10 minutes. Take a platter/large plate and invert over the top of the pan. In one swift movement invert the pan and platter so that the platter is at the bottom and the pan is inverted over it. Hit the top and sides of the pan and slowly lift. The rice should have taken the shape of the pan. (sometimes bits of the rice may stick to the base of the pan. This is ok, just remove it and place it onto the maqluba, it will be covered with nuts).
Before serving, I top with some cooked minced lamb and almonds.
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