MAKLOUBEH - CAULIFLOWER
from "Sahtein, Middle Eastern Cookbook" and from Rita Rukab Harb who taught me to make it. This is a great recipe for the crock pot. Because of high blood pressure, I don't add the salt during cooking - instead we salt at the table.
Provided by Everybody eats when
Categories One Dish Meal
Time 3h20m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Saute onion and meat together in butter.
- Add salt and spices. Add broth or water and cover. Let meat simmer over moderate heat until tender.
- Break cauliflower into medium size florets. Sprinkle with salt. Fry in deep, hot oil until dark brown, the darker the better. When it looks almost burnt to me, I know its right. Drain on paper towels.
- Add cauliflower on top of meat. Add uncooked rice on top of cauliflower. Make sure that all are covered by broth. Add more if necessary to cover.
- Bring to a boil and reduce heat. Simmer for 40 minutes, or until rice is tender and broth/water is absorbed.
- Traditionally, this dish is allowed to cool for 30 minutes and then the pot is turned upside down in a large platter. It is then garnished with pine nuts and served with plain yogurt. I just dish it from the pot because my family can't wait 30 minutes now that the whole house smells so yummy.
Nutrition Facts : Calories 819.5, Fat 64.1, SaturatedFat 27.2, Cholesterol 92.5, Sodium 1832.4, Carbohydrate 47.1, Fiber 3.6, Sugar 3.9, Protein 13.1
MAKLOUBEH
This is a famous Arab-style dish which is frequently made for parties. It is very filling. Numerous regional variations exist, often adding different vegetables and spices. I was given this recipe from a lady from Jordan, and have adapted it to our tastes. Best served with a mixed salad and a yoghurt and cucumber salad. Enjoy!
Provided by Scots LassCairo
Categories Long Grain Rice
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Wash the rice under running water. Rinse it well and leave aside to drain.
- Chop the onion very finely and peel and slice the aubergine lengthways.
- Heat half of the oil gently in a lidded saucepan. Add the chopped onion, mix well and reduce the heat. Cover the pan with the lid and allow to cook about 3 minutes.
- Mix the onion well, and add the minced beef.
- Using a fork, break it up in the pan, increasing the heat for a few minutes.Cover the pan once more and allow to simmer gently for about 10 minutes.
- In another pan, heat the remainder of the oil. Add the sliced aubergines, and fry them until golden on both sides.
- Remove the fried aubergine with a fork and drain very well on kitchen paper. This is a very important step to avoid the aubergine being excessively oily.
- Mix the spices and salt with just under two litres of water. Bring to the boil and simmer for 5 minutes.
- Place half of the cooked minced beef mixture in the bottom of a large greased ovenproof dish. Cover this with half of the fried aubergine slices & sprinkle with half of the rice. Repeat these layers finishing with rice. Pour spice mixture over casserole. Place in the centre of oven 325F & bake for 1 hour or until rice is tender. Heat the melted butter and fry the nuts until golden. Remove the cooked dish from the oven, turn it out on to a serving dish and garnish with the fried nuts and pour over the melted butter.
- Enjoy!
Nutrition Facts : Calories 2393.8, Fat 179.7, SaturatedFat 34.7, Cholesterol 193, Sodium 1630.6, Carbohydrate 129.6, Fiber 25.9, Sugar 16.7, Protein 76.5
MA'ALOUBEH
This is a Lebanese dish. I like it cuz it pretty much has everything in it and it's very flavorful. It seems like a lot of work but it's really worth the time and effort.
Provided by Me chef
Categories Poultry
Time P1DT3h
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Boil the chicken and reserve the broth.
- Fry the slices of eggplants until golden and set aside.
- Fry the nuts in the ghee and set aside.
- Soak and rinse the rice and place in a bowl.
- Add the spices and salt to the rice.
- In a pot place slices of tomatoes and eggplant at the bottom until covered.
- Put about 1 cup of the rice over the eggplant and tomatoes.
- Place a few pieces of chicken over the rice.
- Put another layer of eggplants & tomatoes over the chicken.
- Put about another cup of rice over the eggplants & tomatoes .
- Put the rest of the chicken over that.
- Put the rest of the rice over the chicken.
- Place the rest of the eggplants & tomatoes over the rice.
- Pour the chicken broth over the layers of rice, chicken and vegetables.
- Place an inverted plate over the final layer and push it down a little.
- Cook for about 3/4 - 1 hr on med to low heat.
- When done remove the dish and invert the pot over a very large dish and garnish with the fried nuts.
- To be served with a salad or yoghurt.
Nutrition Facts : Calories 537.5, Fat 7.9, SaturatedFat 3.6, Cholesterol 35.3, Sodium 793.6, Carbohydrate 92.8, Fiber 8.8, Sugar 7, Protein 22.8
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
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