Hello everybody, it is Louise, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, best eggplant maklouba by nadia. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Best Eggplant Maklouba By Nadia An upside down eggplant and rice casserole. A very tasty and great looking Palestinian dish. Best Eggplant Maklouba By Nadia step by step.
Best Eggplant Maklouba By Nadia is one of the most popular of current trending foods in the world. It is appreciated by millions every day. It’s easy, it is fast, it tastes delicious. They are nice and they look wonderful. Best Eggplant Maklouba By Nadia is something which I’ve loved my entire life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook best eggplant maklouba by nadia using 11 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Best Eggplant Maklouba By Nadia:
- Prepare 4 medium eggplants, cut into thick slices
- Get 1 kg lamb, with bones, cut into medium pieces
- Prepare 2 cups rice, rinsed
- Make ready 1/4 cup almonds
- Prepare 1/4 cup raw pine nuts
- Prepare 6 cloves garlic
- Get 1 parsley, small bundle, chopped finely
- Prepare 1/2 teaspoon 7 spices
- Make ready 1 teaspoon turmeric
- Make ready vegetable oil
- Prepare salt to taste
A very tasty and great looking Palestinian dish. jbduc. A very tasty and great looking Palestinian dish. jbduc. Growing Nadia eggplants is a great choice for those who have lots of recipes to try or wish to freeze the fruit. You may limit the number and increase their size by pinching out the growing points in some areas of the vine, according to.
Steps to make Best Eggplant Maklouba By Nadia:
- In a large saucepan, fry the eggplants slices in oil. Then place in a strainer until completely drained.
- 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.
- 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.
- 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.
- Place a plate upside down over the rice to prevent it from scattering.
- Cover the pan and cook over low heat for 30 minutes, until the rice is cooked. Turn off the heat and remove the plate.
- 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.
- Serve Hot.
The types vegetables often included in Maklouba are cauliflower and eggplant. Other vegetables added are usually based on what the cook has in the home at that time which can be things potatoes or carrots. The meats that are commonly in Maklouba are chicken or lamb. To garnish Maklouba, it is best to add pine nuts and chopped fresh parsley. The name maklouba - meaning "upside down" in Arabic - speaks to the dish's main features: with roasted vegetables, spiced rice, and a meat of choice, it is presented by carefully flipping the pot over and serving it upside down.
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