Maqluba

Ingredients required:

For the Meat and Broth:

• 1.5-2 lbs. of lamb (or you can use chicken)

• 2 tablespoons vegetable oil

• 2 cinnamon sticks

• 4 pods green cardamom

• 3 bay leaves

• 4 whole allspice or black peppercorn optional but recommended

• 4 whole cloves optional but recommended

• ½ teaspoon turmeric

• 4 tablespoons tomato paste

• 3.5 teaspoons salt

• 1.5 teaspoons black pepper

• 3 cups water

For the Eggplant:

• 2 eggplants approximately 700g

• ½ teaspoon salt

• 4 tablespoons vegetable oil

For the Potato:

• 2 large potatoes or 4 small ones per preference

• ¼ teaspoon salt

• 1 tablespoon vegetable oil

For the Onions and Peppers:

• 1 large onion

• 1 large bell pepper red or orange, not green

• ¼ teaspoon salt

• 2 tablespoons vegetable oil

For the Rice:

• 2.5 cups basmati rice

• 5.5 cups total liquid combination of the meat broth and additional water

For the Garnish (optional):

• ½ cup slivered or blanched almonds or pine nuts

• ½ cup chopped parsley

Preparation:

• Start by preheating the oven to 450F

• Wash the eggplant and peel it every other stripe as shown in the ingredients photo. Cut into into thick slices, about half an inch thick

• Wash and peel the potatoes, and cut them into roughly half inch thick circles

• Place the eggplant and the potato on a lined baking sheet. Sprinkle them with salt and combine them with the oil (the amounts under the ingredients section). Bake for 30 minutes.

• Wash the meat and sear it on medium high heat using the 2 tablespoons of oil. Add the 3 cups of water and all the whole spices and pressure cook for 10 minutes. If you are not using a pressure cooker, boil on stove top covered on medium heat for 40-60 minutes until tender.

• Cut the onion and pepper into wings or slices. Cook with the oil in a pan over medium heat for 7 minutes until softened. Set aside.

• Once the meat is cooked, remove it and set aside. Strain the stock from the whole spices.

• To the hot stock (in a bowl or a pot), add the turmeric, salt, black pepper and tomato paste. Mix well to combine and add additional water to reach the 5.5 cups required. I do this by using a measuring cup to measure the total amount of stick then top it up with water until I reach 5.5 cups

• Wash the rice several times until the water runs clear. Drain it and set aside

• Cut the tomato into slices

• To layer the maqluba, start by adding 2 tablespoons of oil to the bottom of the pot, then add the tomato slices, followed by eggplant, potato, meat, onions and peppers, then the rice

• Pat the rice down firmly, then pour the stock on top. Pat down again using a wooden spoon to ensure the stock is fully covering the rice

• Place the pot on medium high heat and allow it to start bubbling, which should take 5 minutes or so

• Once it is bubbling, cover it and decrease the heat to low. Ensure the pot is well covered by also adding a towel on top, especially if your pot has any holes. Cook for 50 minutes.

• After 50 minutes, turn heat off and allow maqluba to rest for 5-10 minutes. If you open it and realize your top layer of rice is undercooked or under seasoned, read the troubleshooting section

• When ready to serve, find a large tray with raised edges and place it on top of the pot. Use both hands and place them on each handle while holding the tray down. In a swift motion, flip the pot over (have someone nearby to help you if you need it). Leave the pot flipped over the tray for a few minutes and allow gravity to slowly drop the maqluba

• Lift the pot very slowly to help keep it intact. Serve with yogurt and enjoy!