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Arabic chicken, cauliflower, potato and rice - Malooba recipe

Arabic chicken, cauliflower, potato and rice - Malooba recipe


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  • Meat and poultry
  • Poultry
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  • Chicken and rice

Maqluba is a traditional Palestinian dish, and it means "upside down chicken." It's quite a long recipe, but if you try it, you will be rewarded. Serve with natural yogurt and a salad on the side.

49 people made this

IngredientsServes: 6

  • 1 (1.8kg) whole chicken, cut into pieces
  • 1.5 litres water
  • 1 medium onion, quartered
  • 2 tablespoons ground allspice
  • 1/2 teaspoon ground cardamom
  • 3 whole cardamom seeds
  • 4 whole cloves
  • 3 bay leaves
  • 460g uncooked basmati rice, rinsed and drained
  • 2 tablespoons ground allspice
  • 3 tablespoons vegetable oil
  • 1 large potato, sliced into rounds
  • 1 large head cauliflower, separated into florets
  • 2 medium tomatoes, diced

MethodPrep:1hr ›Cook:2hr ›Ready in:3hr

  1. Place chicken in a large saucepan with 1.5 litres water, onion, 2 tablespoons allspice, ground cardamom, cardamom seeds, whole cloves and bay leaves. Bring to the boil, and cook until chicken is tender, about 40 minutes. Remove chicken, pass through a sieve and reserve broth.
  2. 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.
  3. Heat the oil in a frying pan over medium-high heat. Fry the potatoes and cauliflower in the hot oil until browned. They do not need to fully cook.
  4. 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; sprinkle a handful of rice over the vegetables. Remove the bones from the chicken and place the chicken in the saucepan. Cover with the rest of the rice. Pour in the reserved stock until it reaches a level about 1.2cm above the level of the rice. Cover the saucepan and cook over medium-low heat for 1 hour, until rice is tender.
  5. When the liquid has absorbed, have a large round tray ready. Uncover the saucepan 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.

Tip

You may substitute 1 large aubergine for cauliflower or use both. Slice aubergine in rounds on the larger pieces cut in half. If using aubergine with the cauliflower, add it to the pot along with the cauliflower.

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Reviews & ratingsAverage global rating:(28)

Reviews in English (24)

by MYKONA

This is a great all in one meal. It smells wonderful while it's cooking. Put it on a fancy platter and it looks beautiful. It is really simple to make.-18 Dec 2002

by hsyousef

My Jordanian husband makes this all the time. I don't care for the chicken with bones so he uses boneless skinless chicken breast and just reduces the boiling time. He also uses a pinch of saffron while soaking the rice... it gives it a nice flavor.-17 Jun 2006

by Kim Treat

Thanks so much for submitting this recipe. I am a newly converted American muslim, and I have tasted and seen this dish prepared by other muslims. Its nice to have my own recipe now. Thank you!-11 Mar 2004


Maqluba (Upside-Down Beef, Eggplant and Rice)

Published: Apr 29, 2021 · Modified: Apr 11, 2020 by Amira · This post may contain affiliate links which won’t change your price but will share some commission.

Maqluba or Maqlooba is an upside down rice dish that is very common throughout the middle east. Layers of vegetables, spiced rice and meat cooked in your oven then flipped for a stunning comfort food dinner.

This is a one dish meal made traditionally with cauliflower or eggplants. There are many variations to this dish in the region, but the method is the same. Here is a step by step guide to make the easiest foolproof Makloubeh to grantee success each time


Maachher Jhol - Bangladeshi Fish Curry

India's Neighbouring country and my Father's birthplace is Bangladesh. My father was born in undivided India. Like him a lot of present residents of East India were born in today's Bangladesh and when they came to India (as it is today) they brought along with them the food habits and some wonderful recipes. Today I am going to share one such recipe, which I learnt from from her. This simple fish curry can be made from any white fish. In case you don't get fresh water fish, you can use sea fish too. but the Fish Curry and Rice remains the ultimate comfort food for any Bengalis around the world.

Preparation Time : 15 minutes
Resting Time : 10 -15 minutes
Cooking Time : 40 minutes (including frying the fish)
Difficulty : Medium
Serves : 6 - 8

Ingredients :

Method :

1) Cut the fillets in about 4 cm size. Make sure that the pieces are almost uniform in size, so that they cook at the same time.

2) Wash and clean the fish and drain properly.

3) Rub the fish well with the 1/2 teaspoon of turmeric and 1/2 teaspoon of salt and set aside for 10-15 minutes.

4) Heat the oil in a non-stick frying pan over a medium flame. If you are using mustard oil, let it get smoking hot.

5) Now put fish pieces carefully in the oil and brown lightly on all sides without cooking them through. Don't put all the pieces together, they would not fry properly, fry them in batches.

6) Gently lift the fish out of the oil and put it on a plate. Turn off the heat.

7) Combine the ground coriander seeds, the cumin, ginger, 1 tsp turmeric,chili powder (cayenne pepper) and 1/2 tsp of salt in a small bowl. Add 3 tbsp of water and mix.

8) Remove all but 5/6 tbsp of oil from the frying pan. Heat the frying pan over a medium flame.

9) When hot, put in the nigella seeds(onion seeds/kalonji). When they crackle, a few seconds later, put in the whole red chillies.

10) As soon as they darken a bit, put in the bay leaves. When the bay leaves start to darken, put in the chopped onion.

11) Stir and fry the onion, lowering the heat, if necessary, until it is translucent and lightly browned. But don't allow the onions to get too browned, that will spoil the taste totally.

12) Add the spice paste. Stir and fry it for about 1 minute.

13) Add around a cup of water and let it come to boil.

14) Bring the heat to simmer and put in the fish in a single layer. Lay the green chillies over the fish.

15) Increase the heat a little and let it simmer for 2 minutes, spooning the sauce over the fish pieces as you do so.

16) Now cover, turn the heat to low and cook the fish for 10-15 minutes or until it is just done.


How to make Perfect Maqlooba

Start with a layer or two of tomatoes – not only does this prevent the bottom burning but those tomatoes are to die for at the end of cooking time. I’ve been known to really pile the tomatoes on for the second reason.

Season all the layers well with salt and pepper as you get them ready and one more time as you’re layering (for good measure), BUT, don’t overdo it with the salt!

In my original, old photo, and in the video, you see me making just one layer of everything. But in these new pictures, as you can see, I split the lamb up to create more layers. It just looks prettier that way, doesn’t it?

What Rice to use for Maqluba?

Basmati is best for cooking maqluba. Now, no matter what I’m cooking, I do not believe in soaking the rice first, preferring the texture of it without the soaking period.

You can either use a pot or a portable rice cooker. I’ll let you decide this for yourself. Whatever you are using, just follow the instructions in the recipe for this maqluba recipe.

The Meat

Lamb is the meat of choice in the Middle East. Quite often, the lamb used is chopped up, bite-sized pieces. But I’ve gone for mince lamb here, for no particular reason. You can used either.

You can even use chicken or turkey in maqluba many of my readers who don’t eat red meat, have done that.

Or leave out the meat altogether, using just the same amount in vegetables, like in this Vegetable Maqluba.

Layers of flavour

The Vegetables in Maqluba

Traditionally, cauliflower, eggplants and capsicums (bell pepper) are the vegetables of choice. I like to add courgettes (zucchini) to the mix for even more variety. I find this limiting and prefer to use both as well as capsicum (bell peppers) and courgettes (zucchinis), the last 3 having a natural affinity with each other.

The vegetables for maqluba are also traditionally fried, before being layered. I prefer to roast them in the oven with a little oil, salt and pepper, not being a massive fan of fried food. Frying or roasting the vegetables give them flavour which transfers onto the final dish.

Feel free to cheat here and get ready roasted vegetables from your supermarket, if you fancy. I always have a bag of these in the freezer, they are so handy for when I’m feeling lazy.

The Stock for Maqluba

Many people are happy to add water to the cooking meat, remove the meat, then use the liquid as stock – I prefer to use additional homemade stock – or a good shop bought one if you’re not into making stock. Also, I find lamb stock overpowering and seldom make it or use it, preferring to use chicken stock across the board.

If you make your own stock, great, if not, use a good shop bought stockpot or cube, no artificial anything. We tend to have frozen homemade stock at home, but there are always some stockpots handy for when we run out, and because they are also very convenient. These are the stockpots that I use. I have them in the whole range.

One stockpot or stock cube is usually for 500ml (2 cups) of water. So for the amount of liquid in today’s maqluba recipe, 2 stock cubes or pots are perfect, as we have the meat and vegetables to flavour too.

The Saucepan

The saucepan/casserole dish. I believe a tightly packed pan will produce a tightly packed result, giving you a neat maqlooba “tower” that won’t fall apart. For the amount of ingredients here, you’ll need a dish that measures 20cm-22 cm (8″-9″) across ideally.

This is a question I get a lot. The saucepan I’m using in these latest pictures is a stone pot. And here is the link for the whole set.

And on that note, shall we get our aprons on?


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Maqluba Recipe (Makloubeh), Palestinian Upside Down Rice

Linsfood.com DA: 16 PA: 34 MOZ Rank: 50

  • Heat the olive oil in a large frying pan over medium heat
  • Sauté the onions for about 3-4 minutes
  • Add meat, allspice, salt and some pepper, stir and brown the meat all over and cook for 10 …

Jamila's maqluba Taste of Palestine

  • Peel the carrots and the potato and cut into slices of about 1cm
  • Chop the cauliflower into big chunks and wash
  • In a frying pan, heat a generous quantity of vegetable oil - about 0.5cm to 1cm deep
  • Fry all the vegetables in small batches until golden brown on each …

Maqluba (Palestinian one pot layered rice and vegetable

  • Posted in Arabic and middle eastern recipes, Rice, vegan, Vegetarian and tagged best maqluba recipe, cauliflower maklouba, chef in disguise, how to cook maqluba, maqluba, middle eastern recipes, one pot rice and vegetable meal, Palestinian maqluba, palestinian recipes, rice, syrian recipe

Palestinian Upside-Down Chicken and Rice (Maqlubeh

  • In a large bowl, combine the rice and 2 tablespoons salt
  • Add water to cover by 1 inch, then set aside
  • Have ready a lidded pot that measures 9½ to 11 inches in diameter and 4 to 6 inches deep
  • Cut 2 rounds of kitchen parchment the size of the pot
  • Season the chicken all over with salt and pepper.

Palestinian Upside-Down Chicken and Rice (Maqlubeh

Mastercook.com DA: 18 PA: 28 MOZ Rank: 50

  • 1/2medium eggplant (about 8 ounces), sliced into 1/4-inch-thick rounds
  • 1quart low-sodium chicken broth
  • Kosher salt and ground black pepper
  • 1 1/2pounds bone-in, skin-on chicken thighs, trimmed
  • 4tablespoons extra-virgin olive oil, divided

[Homemade] Palestinian Maklooba & Msakhan : food

Reddit.com DA: 14 PA: 50 MOZ Rank: 69

So I see starting from the dish with the tongs and moving clockwise: •koosa mashi- zucchini stuffed with rice and cooked in a tomato sauce •tabboleh- the classic parsley, bulgur, onion and tomato salad • dolma- stuffed grape leaves • musakhan- a classic Palestinian dish of chicken, onions and lots of sumac served on thick bread • fasoolia khudra- green beans cooked in a tomato on

9 Palestinian food recipes you absolutely have to try

  • The Muslim Vibe's shared team account! TMV is a grassroots media platform with an aim to inspire, inform and empower Western Muslims through powerful and engaging Islamic content
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Palestinian Maqluba Amira's Pantry

  • Brown the ground meat: In a skillet over medium heat, sauté onions in oil then add ground beef and spices, mix well
  • Add the tomato paste and mix everything well, cook until browned all …

Palestinian Maklouba, Made with Cauliflower and Tons of Love!

Barakabits.com DA: 18 PA: 29 MOZ Rank: 55

  • Diversity is one of the characteristics that make Palestinian culture special and that is due to the many connections Palestine has with its neighboring countries
  • Food is also part of the culture, and it is as diverse as any other part
  • Thus, Maklouba has various recipes, but let’s focus on the one you will find made in all parts of Palestine!

Easy Maklouba Recipe with Chicken and Vegetables

Legalnomads.com DA: 19 PA: 10 MOZ Rank: 38

  • Peel and cut up the eggplant into thick horizontal slices and marinate them in salt for 2 minutes
  • Wash the eggplant in water to get rid of the salt, and then drain the slices over paper towels
  • Soak 2 cups of rice in warm water with two pinches of salt and 2 …

Maqloubeh: Palestinian Upside-Down Rice Dish Wandering Spice

  • Maqloubeh is a humble, distinctly Palestinian dish of layered meat, rice and vegetables all spiced with the signature baharat, which includes cinnamon, cardamom, cloves and nutmeg.My favorite combination is chicken and eggplant, but it’s also common to use carrots, cauliflower or lamb
  • It can very easily be made vegetarian by substituting the meat for an additional round of veggies (ie

Jordanian Traditional Maklooba Recipe Food Network

Foodnetwork.com DA: 19 PA: 50 MOZ Rank: 80

  • Directions In a 5-quart saucepan, brown both sides of the chicken in 1/2 cup canola oil
  • Once browned, add nutmeg, allspice, cumin powder, salt, …

Arabic Zeal » Maqluba

The National Dish of Palestine

Arabiczeal.com DA: 14 PA: 40 MOZ Rank: 66

  • Spread cauliflower on the baking sheet in a single layer. Bake cauliflower in a pre-heated hot oven, 400 F/200 C (gas mark 6) for 10 -12 minutes until golden brown on the bottom
  • Turn and bake for another 10-12 minutes

8 Best Maklouba recipe ideas palestinian food, maklouba

Pinterest.com DA: 17 PA: 27 MOZ Rank: 57

  • Apr 9, 2019 - Explore Hanis Hashim's board "Maklouba recipe" on Pinterest
  • See more ideas about palestinian food, maklouba recipe, middle eastern recipes.

Maqluba--The Paella of Palestine

Arabamerica.com DA: 19 PA: 33 MOZ Rank: 66

  • 8 ounces Greek yogurt for topping (optional) Preheat the oven to 400 degrees
  • Cut up the heads of cauliflower into small florets
  • Spread them out on a baking sheet and brush each with olive oil
  • Season with salt, then roast in the oven for 30 minutes or until browned

Maqluba Recipe (Palestinian rice and eggplant casserole

Whats4eats.com DA: 18 PA: 22 MOZ Rank: 55

  • Add the ground lamb or beef, allspice, cinnamon, nutmeg, salt and pepper and saute, breaking up the meat, until cooked through
  • Season with salt and pepper and drain off excess oil
  • Grease a 3-quart heavy bottomed saucepan well with olive oil, butter, lard or shortening.

Ultimate Palestinian Maqlouba! الفلسطينية

Youtube.com DA: 15 PA: 6 MOZ Rank: 37

#Maqlouba #maklouba #paellaImagine caramelized onions, roasted cauliflower, seared chicken, and garlicky rice cooked together and turned upside down like a l

Upside Down (Maqluba) Recipe Allrecipes

Allrecipes.com DA: 18 PA: 35 MOZ Rank: 70

  • Layer the lamb into the bottom of the large pot
  • Arrange the eggplant, zucchini, broccoli, and cauliflower on top of the lamb in layers
  • Pour the rice over the meat and vegetables, shaking the pot gently to allow the rice to settle into the dish
  • Pour the reserved cooking liquid from the lamb

MAKLOUBEH RECIPE- PALESTINIAN RICE WITH LAMB Chefjar

Chefjar.com DA: 11 PA: 18 MOZ Rank: 47

  • Instructions Heat 3-4 tbsp of olive oil in a large saucepan
  • Add lamb cubes and fry over high heat until browned
  • Add in 4 onions, 2 cinnamon sticks & cover with water.

Maqluba (Upside Down Lamb & Rice) Chef Tariq Food Blog

Cheftariq.com DA: 17 PA: 16 MOZ Rank: 52

  • This classic Middle Eastern recipe can be spelt in a variety of ways: Maqluba, Maklouba or Maqlooba
  • It is a total comfort food to me that brings with it many memories of being a kid
  • I guarantee you’ll love this maqluba recipe as much as I do
  • What is Maqluba? Maqluba is a traditional Syrian, Iraqi, Palestinian

Ottolenghi's Maqluba Something New For Dinner

This layered vegetable, chicken and rice torte is a traditional Palestinian one-pot meal that means "upside-down." I think of this maqluba recipe as a savory …


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Watch the video: Maqlooba. Saudi Rice Dish Recipe. اسرارالمقلوبه السعوديه. وصفة رز


Comments:

  1. Jorim

    It does not suit me. Maybe there are more options?

  2. Murphy

    Congratulations, you just visited brilliant idea

  3. Keoni

    Anything similar.

  4. Ridley

    To say the least.

  5. Dulkree

    It is by far the exception



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