This is a dish you could make vegetarian or omnivore but I chose to make a chicken version of this dish. It's a Palestinian dish called makloubeh (or maklouba, maklube or maqluba) with fragrantly spiced chicken, soft cauliflower, creamy eggplant and aromatic rice all stacked in layers. Cooked upside down so that the rice steams on top of the layers of chicken and vegetables, you simply flip it upside down when ready so that the chicken sits on top and it looks like a rice cake. It is surprisingly easy and designed to impress. Traditionally it is meant to be eaten with the hands with some flat bread. I first tried it in Oman as a prawn makloubeh and it was fantastic with some yogurt dip.
This is a dish you could make vegetarian or omnivore but I chose to make a chicken version of this dish. It's a Palestinian dish called makloubeh (or maklouba, maklube or maqluba) with fragrantly spiced chicken, soft cauliflower, creamy eggplant and aromatic rice all stacked in layers. Cooked upside down so that the rice steams on top of the layers of chicken and vegetables, you simply flip it upside down when ready so that the chicken sits on top and it looks like a rice cake. It is surprisingly easy and designed to impress. Traditionally it is meant to be eaten with the hands with some flat bread. I first tried it in Oman as a prawn makloubeh and it was fantastic with some yogurt dip.
Maqluba or Maqlooba (Arabic: مقلوبة) is a traditional Syrian, Iraqi, Palestinian, and Jordanian dish served throughout the Levant. It consists of meat, rice, and fried vegetables placed in a pot which is flipped upside down when served, hence the name maqluba, which translates literally as "upside-down."
‘In the Greek Orthodox faith, the act of religious fasting involves giving up almost all animal products and essentially adopting a vegan diet. With the weeks before Easter being the longest fasting period, there are times when I will still want to create a feast or celebratory meal but stick to the fasting rules – and it is this showstopping maqluba recipe that I make time and again.’
I have a Maqlubeh (Maqluba) recipe collection. :/ I have always wanted to make this beautiful, multi-layered, flavor-packed dish but was hesitant because it is a bit of a project. This streamlined …
Save some room for dessert! This peach upside down cake is perfectly spongy and loaded with sweet peaches in every bite.
Persian rice is the best ingredient for cooking Tahdig and popular Persian dishes. Here you have a great-tasting rice recipe as a delicious food for your family.
A delicious and easy cake that's made in a rice cooker! Slices of juicy oranges are arranged on the bottom of the cooker, then topped with a cake batter and cooked until golden and fluffy.
An easy and delicious cake that's made in a rice cooker! Slices of juicy pineapple are arranged on the bottom of the cooker, then topped with a cake batter and cooked until golden brown.
Since 1951, Bananas Foster has thrilled us with its bananas, brown sugar, rum and ice cream. Now make Bananas Foster in cake form - same flavors, same yum!
Dieser Upside-Down-Cake mit Blutorangen und Mandeln ist wirklich einfach gemacht und sieht dazu noch sehr hübsch aus. Findet Ihr nicht auch?
Nou dit is toch een heerlijk gerecht! Maqlouba is het nationale gerecht van Palestina, al zeggen anderen weer dat musakhan (sumac-kip met ui...
All week, except for Friday much to do with the EU Referendum I have been trying to raise some awareness of Refugee Week through Cooking A Dish from Another Country . Refugee Week in the United Kingdom is an event that promotes positive encounters between asylum seekers and refugees and members of the receiving communities, as well as raising awareness. The theme for Refugee Week 2016 was Welcome. Today I will share another Middle Eastern dish called Maqluba. . Over the years, I've seen various versions of Maqlub. Maqluba is a Palestinian dish popular throughout the Middle East. Once the dish is cooked, the cooking pot is turned upside down and removed to reveal the edible crown beneath. I have no doubt that Maqluba takes centre stage on the table at Middle Eastern family feasts, especially now when many Muslims across the world are taking part in the holy time in the Islamic calendar of Ramadan and this may be part of the Iftar meal - breaking of the fast. I do however wonder how the Syrian asylum seekers in the Calais Jungle in France are coping at this trying and testing time. There is an initiative called The Refugee Community Kitchen which has seen a group of compassionate people band together to help the refugees living in the camps of Europe. The Refugee Community Kitchen have come together to create a kitchen to feed people to sustain them and their children. I hope we can all play a small part here and donate a little. Maqluba is often made with meat, but I have adapted a meat version from Libyan Food and Kitchen of Palestine. into a version, suitable not just for vegetarians but also vegans. This one is made with aubergines and cauliflower. I have to admit, I was expecting it to collapse on removing the pot, but it remained perfectly intact. I was really pleased to even slice it perfectly too. Feel free to sprinkle with toasted pine-nuts, almonds or herbs. Other posts related to Refugee Week Eritrean Zigni and Berbere Middle Eastern Kibbeh Somalian Fava Beans Syrian Cauliflower Zahra Mnazalet Zimbabwean Butternut Squash I am sharing some of these pictures Sunday Snap hosted by JibberJabber UK for Sunday Snap; and the recipe with Honest Mum for Brilliant Blog Posts; Kimmy and Mary Ellen for Healthy Vegan Fridays; Credit Crunch Munch hosted this month by Lovely Appetite and often co-hosted by Fuss Free Flavours and Fab Food For All and finally and CookBlogShare hosted Hijacked By Twins. Vegan Aubergine and Cauliflower Maqluba Ingredients Serves 6 - 8 with accompaniments 400g Basmati rice, washed and drained and set aside Olive oil 2 medium aubergines, sliced thickly 2 medium onions, finely sliced 3 cloves garlic, crushed 1 teaspoon Baharat spice blend 1/2 - 1 teaspoon turmeric 1/2 teaspoon cinnamon 1/2 teaspoon all spice 1/2 teaspoon ground ginger 1 large cauliflower, florets cut in half into slices 1 1/2 pint - 13/4 pint vegetable stock Salt to taste Method You will need a non-stick pot measuring around 8 - 10 inches wide with a tight fitting lid. Baste the aubergine slices in olive oil and bake in oven until tender. Remove from oven and set aside. While the aubergines are baking int he oven, heat oil in a wide pan and saute the onions and garlic until soft. Then stir in the spices and season to taste, then stir in the cauliflower florets and cook on medium heat for it to tinge here and there. Coat the non-stick pot, this is precautionary and not essential but it does help with a little oil. Then layer the bottom and the sides with the cooked aubergine slices. Then carefully and evenly layer over the cooked cauliflower with the spiced oniony mixture. Then top with the drained rice and press down gently to even out. If you have any aubergines left, feel free to top the rice off with them. Then carefully pour over the vegetable stock. The stock should be above the rice at least 2 inches, if not - top up with hot water. Bring to a gentle boil. The rice should begin to thicken and come to the surface, when this happens, Turn the heat down and cover the pot with the lid that has been covered either with foil or a cloth and cover tightly. leave for 30 minutes undisturbed After 30minutes, check if rice is cooked. Turn of the heat and allow to sit for 10 - 20 minutes before attempting to remove from the pot. Transfer to a large plate. Scatter over optional nuts and herbs. This recipe is adapted from Libyan Food and Kitchen of Palestine.