Does anyone know where I can find this recipe?

Question

salam alykum brothers and sisters, I hope everyone's fasting is going well and may allah accept our intentions and our prayers ameen insha'allah..

Anyway my question Im looking for a palestinian dish called Maklooba or Ma'aluba so was wanting to know if anyone knows the recipe or a good site that they can recommend anyways thanks....

Answer 1

WSalaam sis hope your well :) sorry don't know the recipe! xx

Answer 2

i just did a quick search

http://www.recipegoldmine.com/vegcaul/ma...

hope that helps in some way.

update: no problem, its okay :)

well...i still got the thumbs down. nice...

Answer 3

1 large or 2 small eggplant, cut into rounds

  

1 medium cauliflower, cut into florets

  

1 large bag of frozen chopped spinach

  

1 whole chicken, cut into parts

  

2 cups of rice

  

4 cups chicken stock (or beef stock if you want to make this dish with beef, lamb, or goat)

  

  garlic

  

  onions

  

  cumin

  

  cayenne

  

  salt

  

  pepper

  

  olive oil

  

Step 1: Make the vegetables

Slice the eggplant into quarter inch slices and salt the slices on both sides. Let them sit in a strainer for an hour or so. Place on a cookie sheet sprayed with cooking spray and spray the top of the slices with cooking spray. Bake in the oven at 450 for about 10 or 15 minutes until they’re pretty much cooked through, then broil on high on both sides until brown. Before you do this, you can sprinkle with paprika or cayenne for some color and flavor.

Cut the cauliflower into florets. Roast with some crushed garlic, salt, and pepper at 450 F for about 30 minutes until tender but not mushy.

Microwave the spinach a little to defrost it and squeeze out the extra moisture. Sautee with garlic, salt, and pepper. Pour a little chicken broth into it, about a half cup (or more if needed). The spinach will absorb some of it – put in enough to make it kind of come together. Not enough to be soupy, just soft.

Step 2: Make the chicken

In a large pot, heat some olive oil and sweat some onions and garlic (or use a few tablespoons of pureed onions and minced garlic). When soft, mix in at least a heaping teaspoon of powdered cumin and a couple of tablespoons of tomato paste. Mix until combined together.

Place the chicken pieces into the pot and mix to get the tomato-onion-garlic mixture to coat. Sear the chicken, then lower the heat and cover, letting the chicken cook. It’ll make its own sauce this way. Salt and pepper to taste.

Step 3: Make the rice

Wash two or three cups of rice with water. For two cups of rice, mix together one and a half cup of chicken stock and one cup of tomato sauce. Add a little more stock if this mixture looks to thick to cook rice. Cook the tomato rice mixture in a rice cooker or a pot as you normally would. You can also just use stock instead of mixing in tomato sauce. I also had some leftover chickpeas that I mixed into the rice before cooking. Put more liquid if you think it needs more – the rice should be a liiiitle bit softer than normal so that when you press it together it will keep its shape.

Step 4: Assemble

In a large round oven-safe pot, place the chicken and any of the sauce down first. Then, lay down the slices of eggplant to create as much of a cover as much as possible. Layer slices of tomato next, then the cauliflower florets, and then the spinach. (I forgot to put the tomato and had to put it in after a layer of rice. Still turned out fine). Press down to make everything stick together, but not too much so as not to break the cauliflower florets. Add about a third or half of the cooked rice. Press down to meld everything together. Add the rest of the rice and press down again.

Place this pot in a 250 or 300 oven for about half an hour to an hour. Make a salad.

Step 5: Serve and Eat!

Fry some almonds and/or pine nuts in olive oil until light brown and crunchy.

Very, very carefully, place a large platter or a bowl with a relatively flat bowl on top of the pot. Holding the pot from both sides, flip it over onto the platter. Slowly lift off the pot. Ta dah! Look at all the beautiful layers! Sprinkle the fried nuts on top and serve with yogurt, salad, and a fresh tomato relish. It looks pretty solid and keeps its shape when you serve it, but once you attack it with a spoon to serve it, your portion just falls apart in your plate like rice with chicken and vegetables.

Answer 4

a nice Maklooba  recipe is as follows:

Please enjoy

    * 2 cups dry red wine

    * 1 large onion, chopped

    * 1 cup red wine vinegar

    * 2 garlic cloves

    * 1 cup water

    * 1 teaspoon ground pepper

    * 1 carrot, chopped

    * 3 teaspoons pickling spices

    * 1 stalk celery, chopped

    * 4 lbs venison, cubed

This is the best Maklooba recipe I can find! Enjoy

Directions

   1.

      1

      Place all ingredients into a large bowl. Marinate in refrigerator for 5 to 10 days (for more than 4 lbs meat increase liquids only).

Answer 5

RECIPE Maklooba

1 whole cauliflower

1 medium eggplant

1 tablespoon salt

1/2 chicken, cut into serving pieces or 1 pound lamb stew meat (personally I think it's better with lamb)

3 cups water

1 (8 ounce) can tomato sauce

1 teaspoon salt

1/4 cup



Remove green cone from eggplant, then slice eggplant lengthwise into 1/2-inch-thick slices. Place eggplant slices in a colander and sprinkle with salt. Set aside for one hour so that the juice drains from the eggplant. Cut cauliflower into bite size pieces, rinse and let drain dry. In a 5-quart pan, place meat, water, tomato sauce, and 1 teaspoon salt. Cook over medium heat until meat is tender. Remove meat from broth and set aside.

To the broth, add the 1/4 cup vegetable oil and rice, stir. Bring to a boil on high heat. Cook on medium heat until excess water is absorbed, frequently mix rice bottom-up, so that it will not stick to the bottom of the pot. Cook covered on low heat, stirring occasionally until rice absorbs all liquid and softens to desired consistency. Let stand on very low heat for 10 minutes. If rice does not reach desired consistency, add more water and simmer longer.

In the meantime, heat 1/2 cup vegetable oil in a skillet. Rinse and pat dry eggplant slices, then fry on both sides in hot oil until they turn golden brown. Place fried eggplant slices on napkins to absorb excess oil. Set aside. Fry cauliflower in oil a couple minutes. Remove rice from heat and transfer to a big bowl.

In the bottom of the 5-quart pot used to cook the rice, arrange the meat pieces side by side. On top of meat, arrange eggplant pieces side by side. Layer cauliflower on top. Spoon rice on top of layers, pressing rice well with a spoon. Cook covered on low heat for 15 minutes. Remove from heat, let stand for 15 more minutes.