Making an jordanian dish: magloobah?

Question

it has rice chicken eggplant culifolwer and some other spices.....PLEASE HELP ME!!!!

Answer 1

1 c. dry rice

1 1/2 c. water

1 med. to lg. eggplant

2-3 med. potatoes

2-4 pieces of chicken (your choice - legs, b*****s, etc.), pre-cooked

(boiled in pot on stove)

allspice

salt

pepper

cooking oil (vegetable or olive)

1.  Peel eggplant, and slice into approx. 1/2 inch slices.  Put on a

plate/platter and sprinkle salt over all pieces (like you are salting to

eat, for example).  Set aside, preferably by a sunny, open window.

2.  Put dry rice in a bowl and cover with very warm water (not hot).  Let

rice soak in water for 15-20 minutes.  Drain water from rice after the time

is up.

3.  Peel potatoes and cut into 1/4 inch to 1/2 inch slices.  Fry potatoes in

oil until both sides are very light brown/potato is just tender.  Set cooked

potatoes aside on a plate.

4.  The salt and air on the eggplant will help it loose some water.  Drain

whatever excess water gathered on the plate and fry the eggplant in oil,

very little oil at a time.  First, put a couple of tablespoons of oil in an

empty pan, place eggplant in pan - it will immediately soak up oil.  Add oil

as needed or to your liking.  Fry both sides until they are browned light to

medium.

5.  Sprinkle some of the rice on the bottom of pot you will cook maglooba.  

Just enough to create a barrier between bottom of pot and potatoes.  It

doesn't have to completely cover the bottom.

6.  Place cooked potatoes on bottom of pot.  They should be on top of the

rice - no potato should touch bottom surface of the pot.  Spread potatoes

out evenly over the rice.

7.  Place cooked eggplant on top of the potatoes.  Spread out evenly over

the potatoes.

8.  Sprinkle remaining rice over the potato and eggplant.  Add the water.  

Add the spices.  For a dish this size I would add about 1 TBSP salt, 1/4

tsp. black pepper, and about enough allspice to just turn the water brown,

but you can still see through it.  Sorry -I eyeball it...it shouldn't be so

brown that you can't see the ingredients anymore.  If I had to guess a

measurement, I would say 1/2 TBSP.  The spices you can add or decrease

according to your own tastes.

9.  Place cooked chicken pieces (with or without skin - your call) on top of

ingredients, meat-side down (for b*****s and thighs).

10.  Place covered pot on same heat you would use to cook rice (low setting

on electric stove, small flame on gas).  Check after 20 minutes.  Add water

if you need to (if some rice is not cooked), and continue checking/adding

small amounts of water until rice is cooked.

11.  Take lid off pot.  Place large platter/plate on top of pot (large

enough to completely cover pot), so bottom of plate is facing you.  Hold

onto pot and platter/plate and quickly flip pot and platter over so platter

is on bottom.  Hit bottom of pot to loosen maglooba.  Lift pot off carefully

and spoon out any remaining maglooba onto platter.  Serve with plain yogurt

and chopped "salata" - tomatoes and cucumbers with a little salt and/or

lemon juice mixed in with it.

Answer 2

JORDAN:  traditional & easy Maklouba recipe

http://gcyp.wikispaces.com/Maklouba

The Palestinian version is very flavorful:

http://www.husseini-islamic.org/hicweb/c...