MIDDLE EASTERN MAKLOUBEH WITH CAULIFLOWER AND POTATOES
This is a great Middle Eastern Dish. You can use either chicken, lamb, or beef, it tastes good with any of them. You can serve this with plain yogurt and a tomamto and cucumber salad.
Provided by Dee84
Categories Rice
Time 1h35m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Boil meat in water, skimming the froth as it appears on the surface.
- Add Allspice, Pepper, salt, and garlic and cover.
- Let meat simmer over moderate heat until tender.
- Strain broth into a bowl. Reserving meat for later use.
- Break the Cauliflower into medium-sized flowerets. Sprinkle with salt, then fry in deep hot oil until golden brown. Drain on absorbent paper.
- Do the same with the potatoes (cut in large cubes).
- In a 4-quart pot, saute onion and meat. Cover meat with cauliflower, potatoes, and drained rice.
- Add brother or water to cover the rice.
- Let it all come to a fast boil. Then reduce heat.
- Cook covered for 40 minutes, or until the rice is tender and the water is absorbed. Remove from fire.
- Let cool for 1/2 hour, then turn pot upside down in a large platter or a large plate.
- If desired, garnish with sauteed pine nuts.
Nutrition Facts : Calories 926.5, Fat 24.1, SaturatedFat 11, Cholesterol 105.3, Sodium 2531.3, Carbohydrate 137.4, Fiber 12, Sugar 7.3, Protein 40.2
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
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
EM SHAAT (MIDDLE EASTERN CAULIFLOWER FRITTERS)
A spicy fritter full of taste. Great as a side dish, or in between pita bread as a sandwich like my husband likes it. Leftovers can be refrigerator and eaten cold. *these measurements are approximate, I'm not good at keeping measurements*
Provided by chef FIFI
Categories Cauliflower
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Boil cauliflower until tender but not mushy.
- Once cauliflower is done drain, put in a large bowl.
- Separate the floret, keep it somewhat chunky. So cut it into half or fourths.
- Meanwhile chop garlic and hot pepper together in a mortar or food processor well.
- Add hot pepper,garlic,chopped parsley,1 beaten egg,flour,milk, and salt to taste.
- Batter should be thin, a tiny bit thinner than pancake batter.
- If batter is too thick, add a bit water. If batter is too thin, add more flour.
- Mix well together with a spoon.
- Meanwhile let oil get hot enough to fry.
- You can make the fritters large or small.
- Add mixture to oil with a tablespoon.
- Two tablespoon full of mixture will make a large fritter.
- Let fry until golden.
- Squeeze lemon on top (optional).
- Enjoy!
Nutrition Facts : Calories 68.2, Fat 2.5, SaturatedFat 1.1, Cholesterol 57.1, Sodium 40.9, Carbohydrate 7.8, Fiber 0.9, Sugar 0.7, Protein 3.8
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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