SAEDNEWS: Maqluba is a traditional Palestinian dish that is prepared in an oven-safe baking dish. It is best cooked in the oven, but if an oven is not available, you can also prepare it on the stovetop.
According to Saednews,
Ingredient | Amount |
|---|---|
Large fried eggplants | 2 |
Rice | 2 cups |
Red meat | 450 g |
Finely chopped and fried onions | 2 |
Meat broth | 4–5 cups |
Salt, black pepper, paprika, cinnamon | As needed |
Cardamom and turmeric | As needed |
Saffron, brewed | As needed |
Bay leaves | As needed |
Pistachios and almonds, for garnish | Optional |
Cuisine: Arab / Palestinian
Serves: 4
Preparation time: About 15 minutes
Cooking and resting time: About 2 hours
Peel the eggplants and sprinkle them generously with salt. Leave them aside for about 30 minutes to draw out their bitterness.
Rinse the eggplants, then cut them into round slices. Fry the slices immediately until golden brown. Remove them from the oil and place them on paper towels to absorb the excess oil.
Wash the rice thoroughly, then soak it in water with a little salt and set it aside.
Bring a pot of water to a boil and add the soaked rice. Cook until the grains become slightly tender but are not completely cooked. Drain the rice and transfer it to a suitable bowl.
Mix the rice thoroughly with brewed saffron. For better rice quality, skim off any foam that forms while the rice is cooking.
Place the meat in a pot and cook it in water with salt, black pepper, cinnamon, cardamom, paprika, and bay leaves.
Cook until the meat is completely tender. Make sure to use enough water because the resulting meat broth will be used later to finish cooking the maqluba.
Fry the chopped onions until golden. Remove any excess oil, then add the cooked meat and sauté them together for a few minutes.
Grease the bottom and sides of a suitable pot.
Arrange the cooked meat evenly across the bottom of the pot. Place the fried eggplant slices over the meat.
Add the saffron-infused rice on top of the eggplant.
If desired, season the rice with turmeric, cardamom, paprika, salt, black pepper, and cinnamon. You can mix the spices with the rice before adding it to the pot, or sprinkle them over the rice just before adding the meat broth.
Pour some of the reserved hot meat broth around the contents of the pot. Use enough broth to help the rice finish cooking without making it overly wet.
Increase the heat slightly until the liquid begins to steam and the rice starts cooking. Then reduce the heat to low, cover the pot, and allow the maqluba to cook gently until the rice is fully tender and the flavors have blended.
Once the maqluba is completely cooked, remove the pot from the heat and let it rest briefly.
Place a large serving platter over the pot and carefully turn the pot upside down in one quick, controlled motion. Lift the pot slowly to reveal the layered rice, eggplant, and meat.
Garnish with slivered pistachios and almonds.
Serve Palestinian maqluba with plain yogurt or a fresh vegetable salad.
Servings: 4 people
Preparation: Approximately 15 minutes
Cooking and resting: Approximately 2 hours
Best served: Lunch or dinner
The key to a good maqluba is using properly cooked, fluffy rice and enough flavorful meat broth to finish cooking the dish without making the rice mushy.
