Best Eggplant Maklouba By Nadia
An upside down eggplant and rice casserole. A very tasty and great looking Palestinian dish.
Ingredients
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4 medium eggplants, cut into thick slices
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1 kg lamb, with bones, cut into medium pieces
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2 cups rice, rinsed
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1/4 cup almonds
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1/4 cup raw pine nuts
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6 cloves garlic
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1 parsley, small bundle, chopped finely
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1/2 teaspoon 7 spices
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1 teaspoon turmeric
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vegetable oil
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salt to taste
Cooking Instructions
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1
In a large saucepan, fry the eggplants slices in oil. Then place in a strainer until completely drained.
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2
Heat 2 tablespoons of vegetable oil in a pan. Add in the pine nuts and almonds and cook over medium heat until nuts are roasted. Remove nuts from heat and set aside.
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3
Place the meat in a pot and cover with water. Add in the 7 spices and cook until the meat is done. Remove the meat onto a plate and reserve the meat broth. Season the meat with some salt.
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4
Sprinkle the bottom of a deep saucepan with a little bit of rice. Layer the eggplants over the rice and then add the meat as a third layer. Spread over the garlic cloves and arrange the rice over the garlic. Add in the turmeric, salt and just enough meat broth to cover the rice.
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5
Place a plate upside down over the rice to prevent it from scattering.
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6
Cover the pan and cook over low heat for 30 minutes, until the rice is cooked. Turn off the heat and remove the plate.
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7
Place a large serving dish over the pan and turn the pan content upside down. Lift up the pan slowly and you will get a "cake" with the arranged layers of makloubeh. Garnish with parsley and the roasted almonds and pines.
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8
Serve Hot.
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