Jordanian Maqluba Recipes

Steps:

• For the chicken: Heat the oil with the cinnamon sticks, bay leaves, cardamom and 1 teaspoon pepper over medium heat until fragrant, about 3 minutes. Add the onion, carrot and celery; stir to combine. Add the chicken pieces, including the backbone, skin-side down and sear until the skin is golden brown. Sprinkle with 1 tablespoon salt and add 7 cups water to just cover the chicken. Stir in the turmeric and allspice. Bring to a boil then reduce the heat to simmer and cook until the chicken is tender and cooked through, about 40 minutes.
• Remove the chicken to a platter and strain the stock through a fine-mesh sieve. Discard the vegetables, spices and backbone and set the stock aside.
• For the rice: Meanwhile, add the basmati and short-grain rice to a large bowl and cover with water. Stir in the turmeric and soak for 30 minutes. Strain the rice and discard the water.
• In a Dutch oven or large, heavy pot with a lid, layer the chicken pieces skin-side down, followed by a layer of fried potato slices, a layer of fried eggplant slices and a layer of cauliflower. Add the rice, letting it fall in between the vegetables and chicken. Add the 7 cups of stock until the rice is just covered.
• Bring the pot to a boil, then reduce the heat to low and cover. Continue to cook until the rice is tender and the liquid has been completely absorbed, 25 to 30 minutes. Remove from the heat and let rest with the lid on for 30 minutes.
• For the salad: Toss the cucumbers, tomatoes, lemon juice, olive oil and 1/2 teaspoon salt in a medium bowl.
• Place a large serving platter or plate over the pot and carefully flip to unmold. Garnish the maalouba with toasted pine nuts, parsley leaves and the red chile . Serve the maalouba with the side salad.

Steps:

• In a 5-quart saucepan, brown both sides of the chicken in 1/2 cup canola oil. Once browned, add nutmeg, allspice, cumin powder, salt, saffron, cinnamon sticks, cardamom seeds, and peppercorns.
• Add approximately 5 cups of water to just cover the chicken and bring to a boil. Season with freshly ground pepper. Cover and simmer over low-medium heat for about 15 to 20 minutes or until the meat begins to pull away from the bone. When done, set the chicken aside and discard the broth.
• Fry the cauliflower in a large pot with 3 cups of canola oil until golden brown. Remove and let drain on paper towels. Once that is done, repeat this process with the eggplant. (Note, do not rinse the salt off the eggplant the guest believes that it removes flavor.) Set both the fried cauliflower and eggplant aside. Heat 3 tablespoons of canola oil in the pot that previously contained the chicken. When the oil is hot, not smoking, add the feathered onions and cook until they sweat, about 10 minutes. Add the cooked chicken, bone and all; cook together for a few minutes then cover and let steep with the burner off for 15 minutes. During this time, rinse the rice about 5 or 6 times until the water runs clear. Put the rice in a bowl, stir the spices into the raw rice, and mix well. Add the fried eggplant and cauliflower to the chicken mixture and then put the seasoned rice on top. Pour water into the pot to just barely cover the rice. Bring to a boil, then lower to a simmer and cover. Approximately 10 minutes later add a 1/4 cup of oil and re-cover. When the water is completely gone the dish is done, about 25 minutes or until rice is cooked.
• Remove the pot from the heat and let rest for about 10 to 15 minutes. Place a large serving plate on top of the dish and flip the pot and plate over. Very carefully, lift the pot off the plate and the layered dish is done, add a little garnish and it is ready to serve. Season, to taste, with salt and pepper.

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.

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.