Best Maaloubeh Recipes

MAKLOUBEH

Steps:

• Preheat the oven to 425 C (220C). Add the cauliflower florets and potato slices to one baking sheet lined with parchment paper, spread out. Add the eggplant slices to another baking sheet lined with parchment paper, in a single layer. Drizzle both trays of vegetables with oil and sprinkle with salt. Place both trays in the oven at the same time.
• Roast for around 30 minutes or until vegetables are golden brown and cooked through. they'll probably need around 30 minutes. You can flip the potato slices around halfway through, but it's not necessary. Once vegetables have roasted, remove from the oven and set aside until it's time for assembling.
• Add the oil to a large saucepan over medium heat. Once hot, add the meat pieces and cook, stirring until browned on each side. Add the onion and garlic, the bay leaves, cardamom pods, cloves, and cinnamon sticks.
• Add enough water to the pot to cover the meat completely. I used 4 cups of water. Bring to a boil, then skim off any foam that accumulates on the surface and discard it.
• Cover the pot, reduce heat to a medium low simmer, and cook for 40-45 minutes or until lamb pieces are cooked through and tender. Alternately, you could cook the meat in an pressure cooker or instant pot according to your preference.
• Once the meat is cooked, pour the stock over a strainer, catching the stock in a bowl. Discard the whole spices, and keep the meat pieces aside.
• To the strained stock, stir in the seven spices or all spice, salt, black pepper, cumin powder and turmeric powder. Taste it, it should taste pretty salty. Set stock aside.
• In a large clean saucepan (you can clean the one you used to make the stock), drizzle the oil to coat the bottom. Layer the tomato slices on the bottom, this will help keep the rice from sticking.
• Arrange the eggplant slices evenly around the pan, coming up the sides of the pan if you can so that they'll sort of end up wrapping the rice mixture (see video below for clarification).
• Sprinkle the eggplants with salt, and add all the meat cubes to the pan. Add the chickpeas on top of the meat. Add half the rice and spread it out evenly. Add the cooked potato slices and half the cauliflower florets. Season these vegetables with a sprinkle of salt.
• Add the second half of the rice on top of the vegetables, and pat with the pack of a wooden spoon to firmly press it into the pan.
• Pour the meat stock over the rice. It should cover the top of the rice by about 1/2 inch. If you need to, add a little water in order to submerge the rice, maybe 1/2 cup or so. Place the pot of rice on medium high heat until the water in it comes to a boil, about 5 minutes or so, then tightly cover (if your lid doesn't fit tightly, you can place a kitchen towel under the lid before covering).
• Reduce heat to low, and cook for 50-55 minutes, until all the broth has been absorbed and the rice is fluffy. Remove from heat and let the pot stand for 5-10 minutes.
• After the rice has rested, remove the lid and place a serving platter or tray on top of the pot. Flip the pot upside down, but don't lift the pot up for a few minutes to give the rice time to drop. After a few minutes pass, slowly use the pot handles to lift and remove the pot.
• Garnish your makloubeh with plenty of toasted nuts and parsley. Enjoy immediately! We like this with yogurt and/or a simple green salad.

MAKLOUBEH

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!

MAKLOUBEH RECIPE- PALESTINIAN RICE WITH LAMB

Steps:

• Once the rice with lamb is cooked, allow to cool a little bit, then flip Makloubeh like a cake using a larger plate than the mouth of the pan.
• Sprinkle with the toasted almonds & chopped parsley.
• Serve with yogurt cucumber salad.

MALOOBA

Steps:

• Place chicken in a large pot with 6 cups water, onion, 2 tablespoons allspice, ground cardamom, cardamom seeds, whole cloves and bay leaves. Bring to a boil, and cook until chicken is tender, about 40 minutes. Remove chicken, strain and reserve broth.
• Soak the rice in water while waiting for the chicken to cook. When the chicken is almost done, drain the water off, and stir in 1 1/2 tablespoons of allspice.
• Heat the oil in a skillet over medium-high heat. Fry the potatoes and cauliflower in the hot oil until browned. They do not need to fully cook.
• In a separate pot, layer fried potatoes on the bottom. This is done so that the rice will not stick to the bottom of the pan. Add the cauliflower and tomatoes, and sprinkle a handful of rice over the vegetables. Remove the bones from the chicken and place the chicken in the pot. Cover with the rest of the rice. Pour in the reserved broth until it reaches a level about 1/2 inch above the level of the rice. Cover the pot, and cook over medium-low heat for 1 hour, until rice is tender.
• When the liquid has absorbed, have a large round tray ready. Uncover the pot, and place the tray over the top. Invert so that the pan is upside down on top of the tray. Let stand for 5 minutes like this, then slowly remove the pot to let the food fall onto the tray.