Maklouba with Meat – Professional Style with an Oriental Touch:
Ingredients (Serves 4–6):
1. Meat
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½ kg beef or lamb shoulder/shank (preferably bone-in for extra flavor)
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1 large onion, quartered
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3 cardamom pods
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2 bay leaves
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1 cinnamon stick
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Black pepper
2. Vegetables
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1 large eggplant – thick slices, salted and fried or grilled
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2 medium potatoes – sliced and fried
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2 carrots – sliced and sautéed or grilled
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1 tomato – sliced
3. Rice
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2 cups basmati rice (soaked in warm water for 20 minutes)
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1 finely chopped onion
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2 tbsp oil or ghee
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2 tbsp tomato paste
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½ tsp ground cinnamon
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¼ tsp ground cloves
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1 tsp mixed spices (such as kabsa or meat spice mix)
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Salt + black pepper to taste
Pro Tip:
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A pinch of nutmeg or Chinese allspice (kababa siniyya) at the end gives an excellent flavor boost.
🔥 Preparation Steps:
1. Cooking the Meat:
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In a large pot, add meat, onion, cardamom, cinnamon, bay leaves, and pepper.
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Cover with water and bring to a boil. Skim off the foam, reduce the heat.
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Let it simmer until nearly cooked (about 40 minutes).
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Strain and reserve the broth.
2. Preparing the Vegetables:
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Fry the eggplant and potatoes on medium heat until golden.
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For a lighter version, bake them with a drizzle of oil.
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Carrots can be half-boiled or grilled in a pan without oil.
3. Preparing the Rice:
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In a pot, heat oil or ghee. Sauté the chopped onion until golden.
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Add tomato paste and spices, stir until the paste is well roasted.
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Add rice and stir for 2 minutes to absorb the flavors.
4. Assembling the Maklouba:
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Use a non-stick pot (Tefal or granite preferred).
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Layer the bottom with tomato slices.
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Then add the eggplant, potatoes, and carrots.
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Place the meat pieces on top of the vegetables.
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Pour the rice evenly on top and gently press down.
5. Cooking:
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Pour in hot meat broth (about 3.5 cups or enough to cover rice by 1 cm).
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Add a pinch of nutmeg or Chinese allspice.
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Cover the pot. Cook on high heat for 5 minutes, then reduce to low heat and cook for 30–40 minutes.
✅ Tips for Success:
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Let the Maklouba rest for 10 minutes before flipping it.
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For a firm shape, place parchment paper on top of the rice before covering.
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Seal the pot tightly so steam helps cook it evenly.
🍽️ Serving:
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Flip the pot carefully onto a wide serving dish.
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Garnish the top with toasted nuts (almonds or pine nuts) and raisins if available.
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Serve with green salad, yogurt, tabbouleh, or tahini sauce.
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