Can anyone give me an easy maklouba recipe?!
My friends mom used to make it with cauliflower,potatoes&eggplant!.I'm also a vegetarian so I would probably use soy crumbles instead of the meat!.Www@FoodAQ@Com
Answers:
Maqluba
INGREDIENTS (Nutrition)
7 cups water
2 onions, chopped
1 tablespoon chopped garlic
1 teaspoon ground cinnamon
1 teaspoon ground turmeric
2 teaspoons garam masala
1 pinch salt and ground black pepper to taste
2 cups cooking oil
2 cups lamb meat, cut into small pieces
1 large eggplant, cut into 3/4-inch slices
2 zucchini, cut into 1/4-inch slices
1 cup broccoli
1 cup cauliflower
1 1/2 cups jasmine rice
1 (16 ounce) container plain yogurt
DIRECTIONS
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 eggplants, zucchini, broccoli, and cauliflower on top of the beef in layers!. Pour the rice over the beef and vegetables, shaking the pot gently to allow the rice to settle into the dish!. Pour the reserved liquid from the beef 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!.
serves about 6Www@FoodAQ@Com
INGREDIENTS (Nutrition)
7 cups water
2 onions, chopped
1 tablespoon chopped garlic
1 teaspoon ground cinnamon
1 teaspoon ground turmeric
2 teaspoons garam masala
1 pinch salt and ground black pepper to taste
2 cups cooking oil
2 cups lamb meat, cut into small pieces
1 large eggplant, cut into 3/4-inch slices
2 zucchini, cut into 1/4-inch slices
1 cup broccoli
1 cup cauliflower
1 1/2 cups jasmine rice
1 (16 ounce) container plain yogurt
DIRECTIONS
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 eggplants, zucchini, broccoli, and cauliflower on top of the beef in layers!. Pour the rice over the beef and vegetables, shaking the pot gently to allow the rice to settle into the dish!. Pour the reserved liquid from the beef 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!.
serves about 6Www@FoodAQ@Com
Makoubeh
2 cups basmati rice, well washed
4 Tbsp!. clarified butter
about 2 cups onion, diced
1/2 kilo lamb shoulder, cut in 1 1/2 cm!. cubes
salt and pepper to taste
1 1/2 tsp!. ground cumin
3/4 tsp!. ground allspice
4 cloves garlic, crushed
2 Tbsp!. olive oil
1 large or 2 small eggplants, sliced into rounds but not peeled
generous pinch of saffron dissolved in 3 cups beef stock
1/2 cup pine nuts
Soak the rice in lightly salted lukewarm water for about 1 hour!. Drain well!.
In a large, heavy skillet heat 2 Tbsp!. of the butter and in this saute the onions just until translucent!.
Sprinkle the lamb generously with salt and pepper and add to the onions!. Saute, stirring regularly until the meat is seared on all sides and the onions are golden!. Add 1 tsp!. of the cumin, the allspice and just enough water to cover the lamb!. Bring to a boil and then lower the flame, simmering uncovered for 20 minutes!.
In a large heavy skillet melt the remaining butter together with the olive oil!. In this fry the eggplant slices, seasoning with salt and black pepper and the remaining cumin!. When nicely browned drain the slices on paper toweling and set aside!.
Sprinkle a 6 cup casserole dish with salt, spread the garlic on the bottom and then add the lamb and onions!. Top the mixture with the eggplant slices and the rice!. Pour over just enough of the stock to cover the rice, bring to a boil and then cover tightly!. Reduce the heat and simmer until the rice is cooked and the liquids absorbed (about 1/2 hour, keeping in mind that the rice should remain somewhat moist)!. To umold, run a knife around the rim, place a platter on top and quickly invert (be sure to use a heat absorbent towel to hold the casserole) and then unmold!. Sprinkle over with the pine nuts!. Serves 4 - 6!.
Www@FoodAQ@Com
2 cups basmati rice, well washed
4 Tbsp!. clarified butter
about 2 cups onion, diced
1/2 kilo lamb shoulder, cut in 1 1/2 cm!. cubes
salt and pepper to taste
1 1/2 tsp!. ground cumin
3/4 tsp!. ground allspice
4 cloves garlic, crushed
2 Tbsp!. olive oil
1 large or 2 small eggplants, sliced into rounds but not peeled
generous pinch of saffron dissolved in 3 cups beef stock
1/2 cup pine nuts
Soak the rice in lightly salted lukewarm water for about 1 hour!. Drain well!.
In a large, heavy skillet heat 2 Tbsp!. of the butter and in this saute the onions just until translucent!.
Sprinkle the lamb generously with salt and pepper and add to the onions!. Saute, stirring regularly until the meat is seared on all sides and the onions are golden!. Add 1 tsp!. of the cumin, the allspice and just enough water to cover the lamb!. Bring to a boil and then lower the flame, simmering uncovered for 20 minutes!.
In a large heavy skillet melt the remaining butter together with the olive oil!. In this fry the eggplant slices, seasoning with salt and black pepper and the remaining cumin!. When nicely browned drain the slices on paper toweling and set aside!.
Sprinkle a 6 cup casserole dish with salt, spread the garlic on the bottom and then add the lamb and onions!. Top the mixture with the eggplant slices and the rice!. Pour over just enough of the stock to cover the rice, bring to a boil and then cover tightly!. Reduce the heat and simmer until the rice is cooked and the liquids absorbed (about 1/2 hour, keeping in mind that the rice should remain somewhat moist)!. To umold, run a knife around the rim, place a platter on top and quickly invert (be sure to use a heat absorbent towel to hold the casserole) and then unmold!. Sprinkle over with the pine nuts!. Serves 4 - 6!.
Www@FoodAQ@Com
i make it the same way as bloodlus does, if you like tomato layer a few slices on the bottom of the pot first then layer everything else on top, yumm!.!.!. the tomato tastes good once finished, im a potato person too so sometimes i place a few fried slices of potato in it too!.!.!.
I use chicken in this recipe!.!.!.
I boil chicken any pieces you like then i take them out of the water and place in the pot with the rice and cook them together, the water from the chicken i pour over the rice, it gives it flavour!.!.!. Www@FoodAQ@Com
I use chicken in this recipe!.!.!.
I boil chicken any pieces you like then i take them out of the water and place in the pot with the rice and cook them together, the water from the chicken i pour over the rice, it gives it flavour!.!.!. Www@FoodAQ@Com