The Maqluba, typical of Palestine, combines rice, meat, and vegetables like eggplants and cauliflower in a dish of intense flavors worth discovering. Its preparation requires patience and care, but the final result is simply spectacular. A feast for the senses.
In Maqluba, layers of toasted eggplants, cooked meat, and soaked rice come together in a pot, creating a dish of exquisite flavors.
Saffron and spices add an aromatic touch that envelops everyone in a feast of textures and aromas.
When served, the layered cake becomes the center of attention, decorated with pine nuts and golden almonds.
Maqluba
Ingredients
1 kilogram of Lamb meat with bone
2 Large eggplants
½ kilogram of Rice
50 grams of Pine nuts
50 grams of Raw peeled almonds
100 grams of Butter
Cinnamon stick
Black peppercorns
6 Whole cloves
Cardamom
Saffron
½ kilogram of Ripe tomatoes
Oil for frying
1 pinch of Salt
Preparation
Step 1 : Start by cutting and peeling the eggplants into elongated slices, then immerse them in salted water and fry until toasted.
Step 2 : Next, place the eggplants on absorbent paper to remove excess oil.
Step 3 : In a pot, cover the lamb or chicken meat with cold water and add salt, cinnamon, pepper, cloves, and cardamom.
Step 4 : Bring to a boil over low heat, skimming off foam occasionally, and cook until the meat is tender.
Step 5 : Remove the meat, strain the broth, and set aside.
Step 6 : Then, wash the rice and soak it in warm water for 10 minutes, then drain the water.
Step 7 : In a shallow pot, layer the sliced tomatoes at the bottom to prevent sticking.
Step 8 : Add the cooked meat and fried eggplants, then the rice, and pour the hot broth, leaving about 2 cm of space above the rice.
Step 9 : Add a pinch of saffron, cover the pot, and cook over high heat until it boils, then reduce the heat and cook for 25-30 minutes.
Step 10 : When turning off the heat, let it rest for a bit, then invert the pot onto a larger flat tray so the contents look like a layered cake.
Step 11 : Remove the tomato slices, then top with golden pine nuts and almonds with butter.
Step 12 : Serve with yogurt, Arab salad, or cucumber and mint yogurt salad.
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