Maklouba
Nothing is better than a homemade dish that your mother makes. My wonderful mother cooks every day, which is why I shall never move out. It was hard to make a decision and pick one tasty dish from the never ending Arabic dishes, but I ended up picking the most loved by Arab families that everybody enjoys. Maklouba, “upside down,” is a classic Palestinian dish of layered meat, rice and vegetables all spiced with the signature baharat. It has a long history and is mentioned in the Century Baghdad cookbook in the 13th century, an entire chapter called “fried, marinated, and turned.” Today, it is served to guests to show them honor and is often made on Fridays. It is likely to be served during Ramadan, the holy month of fasting for Muslims, or some other home feast where you have a couch nearby for your sure-to-be comatose state afterwards.
This delicious dish has pre-cooked segments, frying the vegetables, which include eggplants, potatoes, and cauliflower. Marinating the meat and roasting it, and rice folded with a mix of traditionally Middle Eastern baharat– turmeric, cumin, sumac, cardamom, cloves, and cinnamon. All of the goods are piled artfully into a pot and cooked over the stove, the whole lot of it is tipped upside down on the plate when finished cooking, revealing the patterns of meat and vegetables below. It is a magic moment, when the dish is inverted on to a big silver platter and has a perfectly layered presentation, and then served beautifully before it is appreciably dug in. My mother garnishes it with golden brown pine nuts or almonds. Maklouba is usually served with either yogurt, which my mother makes, or a simple Arab salad (salata Arabia) of diced tomato, cucumber, sprinkled lemon juice, and a dash of salt. However, it can be eaten without yogurt and salad, because it truly is that delicious.
Prep Time: 45 – 60 minutes
Cook Time: 45 minutes
Serves: 6
Ingredients:
1 lb. of chicken breast or tenders
1 large eggplant
1/2 head of cauliflower, cut into florets
2 potatoes, sliced
1 yellow onion, diced
3 cups basmati rice or jasmine rice
1/2 tsp. salt
4 TB. olive oil
1 1/2 tsp. seven spices
[1/2] tsp. ground cinnamon
[1/2] tsp. ground cardamom
[1/4] tsp. ground clove
1/2 tsp. turmeric
4 cups water
[1/3] cup pine nuts
[1/3] cup sliced almond
chickpeas (optional)
Preparation:
1. In a large bowl, cut the chicken breast. Combine the chicken with all of the marinade ingredients, spices and lemon. Set aside to marinate for at least 30 minutes while you prepare the other ingredients.
2. Slice the eggplants, potatoes, and cauliflower separately. Rub a little salt and keep them aside for sometime. Later deep fry them separately. Drain on paper towels.
3. In a large pot, heat 2 tbsp of olive oil and brown the diced onion. As the onions become translucent, add the chicken followed by the spices and mix well. Keep turning over and brown the chicken in the pan.
4. Add 3 - 4 cups of water and let it cook for sometime till the chicken is done.
5. While the chicken browns, in a mixing bowl, wash and drain the basmati rice. This removes the extra starch that makes rice sticky. Add 1/2 tsp salt, 1 tsp allspice, and 1/2 tsp of turmeric to the rice. Mix well.
6. Take a pot and sprinkle it with olive oil and begin layering. Chickpeas, eggplant slices, potato slices, and chicken. Finally add the rice on top.
7. Add three cups of chicken broth– just enough liquid to cover the rice. Add a pinch of salt. Once the liquid comes to a rapid simmer, reduce the heat to the lowest setting, cover and cook for 30-45 minutes or until rice is completely cooked.
8. Find a large platter that is wider than your pot. Flip over the pot and tap the bottom of the pot to loosen the dish. It should fall out easily. Serve with yogurt, salad, and top with toasted pine nuts or almonds.
This delicious dish has pre-cooked segments, frying the vegetables, which include eggplants, potatoes, and cauliflower. Marinating the meat and roasting it, and rice folded with a mix of traditionally Middle Eastern baharat– turmeric, cumin, sumac, cardamom, cloves, and cinnamon. All of the goods are piled artfully into a pot and cooked over the stove, the whole lot of it is tipped upside down on the plate when finished cooking, revealing the patterns of meat and vegetables below. It is a magic moment, when the dish is inverted on to a big silver platter and has a perfectly layered presentation, and then served beautifully before it is appreciably dug in. My mother garnishes it with golden brown pine nuts or almonds. Maklouba is usually served with either yogurt, which my mother makes, or a simple Arab salad (salata Arabia) of diced tomato, cucumber, sprinkled lemon juice, and a dash of salt. However, it can be eaten without yogurt and salad, because it truly is that delicious.
Prep Time: 45 – 60 minutes
Cook Time: 45 minutes
Serves: 6
Ingredients:
1 lb. of chicken breast or tenders
1 large eggplant
1/2 head of cauliflower, cut into florets
2 potatoes, sliced
1 yellow onion, diced
3 cups basmati rice or jasmine rice
1/2 tsp. salt
4 TB. olive oil
1 1/2 tsp. seven spices
[1/2] tsp. ground cinnamon
[1/2] tsp. ground cardamom
[1/4] tsp. ground clove
1/2 tsp. turmeric
4 cups water
[1/3] cup pine nuts
[1/3] cup sliced almond
chickpeas (optional)
Preparation:
1. In a large bowl, cut the chicken breast. Combine the chicken with all of the marinade ingredients, spices and lemon. Set aside to marinate for at least 30 minutes while you prepare the other ingredients.
2. Slice the eggplants, potatoes, and cauliflower separately. Rub a little salt and keep them aside for sometime. Later deep fry them separately. Drain on paper towels.
3. In a large pot, heat 2 tbsp of olive oil and brown the diced onion. As the onions become translucent, add the chicken followed by the spices and mix well. Keep turning over and brown the chicken in the pan.
4. Add 3 - 4 cups of water and let it cook for sometime till the chicken is done.
5. While the chicken browns, in a mixing bowl, wash and drain the basmati rice. This removes the extra starch that makes rice sticky. Add 1/2 tsp salt, 1 tsp allspice, and 1/2 tsp of turmeric to the rice. Mix well.
6. Take a pot and sprinkle it with olive oil and begin layering. Chickpeas, eggplant slices, potato slices, and chicken. Finally add the rice on top.
7. Add three cups of chicken broth– just enough liquid to cover the rice. Add a pinch of salt. Once the liquid comes to a rapid simmer, reduce the heat to the lowest setting, cover and cook for 30-45 minutes or until rice is completely cooked.
8. Find a large platter that is wider than your pot. Flip over the pot and tap the bottom of the pot to loosen the dish. It should fall out easily. Serve with yogurt, salad, and top with toasted pine nuts or almonds.