Eggplant_and_meat_maqlouba/ upside down beef-eggplant and rice:
Eggplant_and_meat_maqlouba/ upside down beef-eggplant and rice:

Hey everyone, it is Louise, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, eggplant_and_meat_maqlouba/ upside down beef-eggplant and rice:. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Eggplant_and_meat_maqlouba/ upside down beef-eggplant and rice: is one of the most favored of recent trending meals on earth. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. Eggplant_and_meat_maqlouba/ upside down beef-eggplant and rice: is something which I’ve loved my whole life. They’re fine and they look fantastic.

Adding rice: add the rice mixture, pour boiling cooking liquid ( water or broth), then flip the hanging eggplant slices over to close. Garnish with toasted nuts and parsley. Peel eggplant, cut into long medium thickness pieces, salt and fry in heavy oil till brown color, remove from oil and repeat till all quantity ends.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook eggplant_and_meat_maqlouba/ upside down beef-eggplant and rice: using 20 ingredients and 15 steps. Here is how you can achieve it.

The ingredients needed to make Eggplant_and_meat_maqlouba/ upside down beef-eggplant and rice::
  1. Make ready 750 g beef meat/ chunked into cubes
  2. Prepare 3 eggplants big size
  3. Make ready 3 cups meat broth
  4. Get 1/2 teaspoon 7 spices
  5. Make ready 2 teaspoons salt
  6. Take 1 spoon salt for eggplant and minced meat
  7. Get 1 tablespoon vegetable oil
  8. Make ready 2 teaspoons cinnamon powder (optional)
  9. Take 1 teaspoon oil to cook the minced meat
  10. Prepare oil to fry the eggplants
  11. Make ready Spices used to boil the meat:
  12. Take 3 bay leaves
  13. Prepare 2 cardamom seeds
  14. Make ready 1/2 nutmeg seed
  15. Get stick cinnamon
  16. Prepare 5 carnations seeds
  17. Prepare as needed water
  18. Prepare To garnish:
  19. Prepare 2 cups toasted nuts (type as desired)
  20. Prepare 100 g minced meat (optional)

When the rice is ready, the pot is flipped over, revealing the tempting toppings. This upside-down cake is known by many names, including: "Maglooba," "Makloubi," "makloubeh," and "Maglouba." Place eggplant slices on paper towels and sprinkle with salt. Press down on paper towels to get as much moisture out as you can. A Palestinian tradition, maqluba means "upside down" in Arabic and is a pot of stewed meat, rice and fried vegetables, cooked and flipped onto a serving dish to form an impressive tower In Maha Sarsour's version, the rice is richly spiced with cinnamon, allspice and more, and the chicken simmers to tenderness as it gives its flavor to the rice.

Instructions to make Eggplant_and_meat_maqlouba/ upside down beef-eggplant and rice::
  1. In a pot, pour oil, add the meat cubes, spices, stir well together until meat changes color. Add the water to boil the meat till well done (around 1 hour).
  2. Note: you may use pressure cooker that needs 20 mins.
  3. Remove the meat, strain the broth and keep it aside.
  4. Wash the rice, soak for 1/2 hour and drain well.
  5. Peel eggplant, cut into long medium thickness pieces, salt and fry in heavy oil till brown color, remove from oil and repeat till all quantity ends.
  6. In a deep pot, put the boiled meat cubes, add some rice quantity then an eggplant layer, use a fork to make holes in eggplant so you let the broth passes through the rice. Arrange the same layers till quantity ends.
  7. Add salt and spices.
  8. Pour 3 cups of meat broth.
  9. Cover the pot and cook the rice on medium heat till boiling, then low the heat until well cooked (around 20 mins).
  10. In a wide pan, pour around 1 teaspoon of vegetable oil, add the minced meat with salt and spices. Then, stir till well done.
  11. Prepare a serving container, that has a bigger diameter than the cooking pot, above the pot, and flip the maqlouba over the serving container, garnish with minced meat and toasted nuts.
  12. Served hot.
  13. Serve yogurt and cucumber salad aside or as desired.
  14. Note: - To avoid oily eggplant there is an advice: - After peeling and cut into pieces the eggplant, soak it in salt and water for 1/2 hour, drain well, place on cotton kitchen towel, then drizzle with bit of flour before frying.
  15. Made by: Tala Odaymat

Boil two cups of water and add to the rice. I thought a medium sized eggplant was going to be too much but it cooked down just like you said. I cut my eggplant in cubes, salted, "bled" and then rinsed and dried before using. I used vegetable broth (paste) and added a little homemade salsa made from dried Arbol chilies and oregano to add a little kick. In a deep casserole, cook the diced onions with oil until translucid and keep aside.

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