This dish originated in Palestine and then adopted by other Arabian and Middle Eastern countries. Maqluba is one of the most delicious dishes. It has no chillies except flavoursome spices. It is served in different ways and is always layered with eggplants, potatoes, fried onions, and chickpeas. Some people also add cauliflower as well. It is prepared in three steps. Slicing aubergines thinly lengthwise takes time, but you can also slice in circles like the potatoes. You have to be careful when turning the pan upside down on a flat serving platter. Garnish with parsley.
Ingredients:
1st Step
Cooking Oil 3/4 cup
Mutton / Lamb pieces 1 kg
Bay leaves 4 large leaves
Cinnamon Sticks 3 / 4
Green cardamom 6 pieces
Cloves 6 to 8
Whole coriander 1 tbsp
Chopped onion 150 g
Turmeric 1 tsp
Black pepper powder 1 tbsp
All Spice powder 1 1/2 tsp
Salt to taste.
After frying the whole spices sauté chopped onion, add the meat and temper for a few minutes, add the other masalas, and fry them together for a few minutes. Add about 4 to 5 cups of water. Once the meat is tender, remove the meat pieces, sieve the spicy stock to remove the whole spices, and chopped onions. This stock will be used to cook the tice in.
2nd Step
Potatoes about 550 g cut into round slices
Aubergines 3 large, cut either into round slices or thin long slices.
Onions 1 large sliced
Deep fry these vegetables in oil one by one.
3rd Step
Remove 1 kg soaked rice from water.
Add 1 tsp turmeric powder, 1 tsp paprika, 1 tsp all spice powder, and 1 1/2 tsp salt or according to taste in the rice.
First, layer the potatoes, aubergines, meat, and chickpeas, sprinkling the fried onions all over the layers. Add the rice over the vegetables. Add the meat stock. Cook on high heat first till most of the stock reduces. Put aluminium foil on the pot, then cover it and cook on low heat for 20 to 30 minutes till all the liquid has evaporated.
Carefully turn the pot upside down on a flat platter, garnish with chopped parsley and serve.
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