Maqluba With Eggplant And Lamb Recipe

Posted on

 

 is a very popular dish among Palestinians and Jordanians alike Maqluba With Eggplant and Lamb Recipe
Maqluba With Eggplant and Lamb

Maqluba (means upside down in Arabic) is a very popular dish among Palestinians and Jordanians alike, they get really excited when it’s served on the table. It’s basically a layered pot of meat, vegetables and rice. Cooked all together and then flipped over a serving big flat platter, making this beautiful cake-like form.

Ingredients

half cup vegetable oil, divided
1 onion, finely chopped
half kilo lamb, cut in medium-size chops
salt to taste
1.5 teaspoon allspice
half teaspoon black pepper
1 tablespoon cinnamon
3 cardamom, crushed
1 bay leaf
1 kilo eggplant, peeled and sliced
3 tomatoes, sliced
1.5 cup rice, thoroughly washed

Directions:

Heat 1 tablespoon of vegetable oil in a saucepan, add onions and lamb chops and stir over a medium heat for couple of minutes. Season with salt, black pepper, allspices, cardamom, cinnamon, and bay leaf. Add 4 cups of water, cover the pot and let simmer until cooked (cooking time varies from an hour to two and half, depending on meat type).

Meanwhile, heat the rest of vegetable oil in large frying pan. Add eggplant slices and sauté both sides until golden brown. Place them on paper towel to absorb oil and set side.

In a big pot, add a small pinch of rice (to avoid burning of the meat). Arrange lamb chops, tomato slices, eggplant slices in layers. Pour lamb stock, and then add rice. Add a small pinch of salt (optional). Bring the pot to a boil over a medium heat. Then cover it and turn the heat down to low and let simmer until rice is cooked (from 20 to 30 minutes).

Leave the pot to cool for 15 to 20 minutes, and then carefully flip it up-side down over a serving platter. Serve hot with fresh yogurt or Arabic salad.

By Eman
kitchenofpalestine.com

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your email address will not be published. Required fields are marked *