MAKLOUBEH - UPSIDE DOWN RICE DISH
Palestinian or Arabic in origin.
This can be a meat dish with lamb, or strictly vegetarian by omitting the lamb.
RECIPE PRINTED FROM: THEGUTSYGOURMET.NET©
Makloubeh - Eggplant, Lamb and Rice (Upside/Down Pie)
✹INGREDIENTS: Makes about 1 1/2 cups
✹ 2 medium eggplants, sliced and fried in olive oil
✹ 1 large cauliflower sliced into thin steaks and fried in olive oil
✹ 2 cups sliced onions, sauteed
✹ ½ lb ground lamb, mixed with 2 tablespoons parsley, and sautéed (Omit lamb for a vegetarian version)
✹ 1 1/2 cups basmati rice (soak in water for 30 minutes then drain)
**COOKS NOTE** Mix double starred ingredients together for a spice mix
✹✹ 1 tablespoon allspice
✹✹ 2 teaspoons cardamom
✹✹ 1 teaspoon cinnamon
✹✹ 1 teaspoon turmeric
✹✹ ½ teaspoon crushed saffron treads
✹ 2 teaspoon salt
✹ 1/2 teaspoon black pepper
✹ 1 cup toasted pine nuts and sliced almonds
✹ 3 tbs chopped parsley for garnish
1. First either fry the sliced eggplant and cauliflower in olive oil for 5 minutes or bake it in the oven for 15 minutes until dark golden brown.
2. In a springform pan, layer the ingredients starting first with the eggplant, then lamb, rice, cauliflower, some salt and 1Tablespoon of mixed spices,
repeat until all ingredients including the spice mix are used up.**SEE COOKS NOTE**
3. Very slowly pour in water to the rim of the layered ingredients, cover and cook on low heat for 45 minutes. Do NOT let ingredients boil or
they will fall out of order. After cooking for 45 minutes let rice set for 20 minutes before flipping over. Run a spatula around the edge of the
rice then place plate upside down over pot and then quickly flip pot over, slowly remove pot. **SEE COOKS NOTE**
4. Garnish the rice with the toasted nuts (as pictured) and chopped parsley. Serve with yogurt or salad.
1. You can use any 9 - 10 inch skillet with a tight lid to cook in, keeping in mind that you will be turning the whole thing over ( upside down) onto
a serving plate.
2. I like making mine in a 9 inch springform pan, as it makes a much neater presentation when turned over. To do this, you must enclose the outside
of the springform pan with foil to keep it watertight. I completely enclose the outside of the springform with foil. I layer the "Makloubeh" into the pan,
fill it to the brim with water and then cover the top of the springform with foil. I now set the filled springform into a high sided skillet filled with about
an inch of water to prevent damage to either pan. If you have a lid that will closely fit the top of the springform pan covered with foil, I would use that
on top of the foil for a weighted fit on top. I then cook as instructed in #3 above.
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