Maqluba with meat
> 1 Hour
Maqluba with meat
Ingredients
Method
Preheat your oven to a sizzling 230°C to get it ready for the deliciousness to come.
Get your eggplant ready to impress by washing it and peeling it in stripes, leaving some peel on. Then, slice it into half-inch pieces.
Time to bring the potatoes into the mix! Peel and slice them into circles, roughly half an inch thick.
Get your eggplant and potatoes onto a lined baking sheet, sprinkle them with salt, and brush them with 1 Tbsp oil for a mouthwatering finish.
Bake for 30 minutes, letting the flavors mix and mingle.
Get your meat ready to sizzle by searing it on medium-high heat with 2 Tbsp of oil.
Add 3 cups of water and whole spices to the mix and pressure cook for 10 minutes to lock in the flavors.
For those without a pressure cooker, no worries! Simply boil the mixture on medium heat for 40-60 minutes until tender and juicy.
Dice the onion and pepper into wings or slices. Cook with the oil in a pan over medium heat for 7 minutes until softened. Set aside.
Once your meat is cooked to perfection, set it aside and strain the stock from the whole spices.
Add a dash of vibrance to your stock by mixing in turmeric, salt, black pepper, and tomato paste to the hot stock. Stir well to combine and adjust the water level as needed to reach the required 5.5 cups. You can use a measuring jug to gauge the amount of stock and then add water until you hit the 5.5 cups mark required for this recipe.
Wash your rice several times until the water runs clear, then let it drain while you get ready for the next step.
Cut your tomato into slices, ready to add another layer of freshness to your masterpiece.
Start layering your maqluba with 2 Tbsps of oil at the bottom of the pot, followed by tomato slices, eggplant, potato, meat, onions, peppers, and rice
Press your rice down firmly, then pour your stock on top, using a wooden spoon to make sure it's evenly distributed.
Heat up your pot on medium-high heat and let it bubble with excitement for around 5 minutes.
Once it is bubbling, cover it and decrease the heat to low.
Cover your pot with a towel and make sure it's well covered, especially if your pot has any holes for ventilation. Cook for 50 minutes.
After 50 minutes, turn heat off and allow maqluba to rest for 5-10 minutes.
To serve, find a large tray with raised edges and place it on top of the pot. Using both hands, flip the pot over in a single swift motion (have someone nearby to help you if you need it).
Leave the pot flipped over the tray for a few minutes and Let gravity work its magic and slowly drop the maqluba.
Lift your pot slowly to keep it intact, and serve with some cool and creamy yogurt to balance out the flavors
Maqluba with meat
> 1 Hour
Ingredients
Method
Preheat your oven to a sizzling 230°C to get it ready for the deliciousness to come.
Get your eggplant ready to impress by washing it and peeling it in stripes, leaving some peel on. Then, slice it into half-inch pieces.
Time to bring the potatoes into the mix! Peel and slice them into circles, roughly half an inch thick.
Get your eggplant and potatoes onto a lined baking sheet, sprinkle them with salt, and brush them with 1 Tbsp oil for a mouthwatering finish.
Bake for 30 minutes, letting the flavors mix and mingle.
Get your meat ready to sizzle by searing it on medium-high heat with 2 Tbsp of oil.
Add 3 cups of water and whole spices to the mix and pressure cook for 10 minutes to lock in the flavors.
For those without a pressure cooker, no worries! Simply boil the mixture on medium heat for 40-60 minutes until tender and juicy.
Dice the onion and pepper into wings or slices. Cook with the oil in a pan over medium heat for 7 minutes until softened. Set aside.
Once your meat is cooked to perfection, set it aside and strain the stock from the whole spices.
Add a dash of vibrance to your stock by mixing in turmeric, salt, black pepper, and tomato paste to the hot stock. Stir well to combine and adjust the water level as needed to reach the required 5.5 cups. You can use a measuring jug to gauge the amount of stock and then add water until you hit the 5.5 cups mark required for this recipe.
Wash your rice several times until the water runs clear, then let it drain while you get ready for the next step.
Cut your tomato into slices, ready to add another layer of freshness to your masterpiece.
Start layering your maqluba with 2 Tbsps of oil at the bottom of the pot, followed by tomato slices, eggplant, potato, meat, onions, peppers, and rice
Press your rice down firmly, then pour your stock on top, using a wooden spoon to make sure it's evenly distributed.
Heat up your pot on medium-high heat and let it bubble with excitement for around 5 minutes.
Once it is bubbling, cover it and decrease the heat to low.
Cover your pot with a towel and make sure it's well covered, especially if your pot has any holes for ventilation. Cook for 50 minutes.
After 50 minutes, turn heat off and allow maqluba to rest for 5-10 minutes.
To serve, find a large tray with raised edges and place it on top of the pot. Using both hands, flip the pot over in a single swift motion (have someone nearby to help you if you need it).
Leave the pot flipped over the tray for a few minutes and Let gravity work its magic and slowly drop the maqluba.
Lift your pot slowly to keep it intact, and serve with some cool and creamy yogurt to balance out the flavors