Sunday, 13 January 2013

Meat maqlooba

Maqlooba is the arabic word used for upside down...and this dish requires you to turn the rice upside down, hence the name. I have made chicken maqlooba before:

http://www.nosaibasfood.com/2012/11/chicken-maqlooba.html

but this one is using meat instead, and differs from the ingredients used in the chicken maqlooba. I have tried to measure out ingredients so I can share this recipe with you:



  • Skill level: Easy/medium
  • Serves: 6-7 people
  • Prep time: 35-45 mins
  • Cooking time: 20-25 mins

What you will need:

2 large aubergines
salt to sprinkle 
vegetable oil for frying
1 + 1/2 cup basmati rice
1 tbsp olive oil
Around 300g (large handful) minced meat
1 tsp salt
1 tsp black pepper
1/2 tsp cinnamon
1 tbsp olive oil
Around 300g (large handful) diced meat pieces
1 tsp salt
1/2 tsp black pepper
1/2 tsp cinnamon
2 + 1/2 cups boiling water
1 chicken stock cube

How to make:

1) Peel the aubergines and slice into longitudinal slices. Sprinkle over them some salt and leave for at least 10 minutes before frying in the vegetable oil, and removing onto kitchen paper to soak up excess oil

2) Wash the basmati rice using cold water and drain, repeating a couple of times, then set aside

3) Place the olive oil in a large pot on medium heat, once hot, add the minced meat and mix until the colour of the meat changes. Add the salt, pepper and cinnamon, mix well, then remove the minced meat and set aside

4) In the same pot, add olive oil again, and this time fry the meat pieces until cooked. Add the salt, pepper and cinnamon and mix well, then remove and set aside

5) Mix together the minced meat and the rice, and then place a small amount of rice on the base of the same pot

6) Place over this the meat pieces, and ensure you spread the meat evenly

7) Align the aubergine slices so that they cover the meat pieces, yet also go up the sides of the pot (at least by an inch), until you have a layer of aubergine

8) Place the remaining rice over the aubergines

Just to show you what I mean
9) Mix together the boiling water and stock cube, then gently pour this over the rice. Gently give the pot a few shakes to ensure the water reaches the bottom of the pot

10) Allow the water to boil slightly on a medium/high heat, then bring the heat to low, cover, and cook for 20 mins, or until the rice is well cooked (for the last 5 minutes, I placed a thin towel over the pot and then covered it with its lid, then after 5 minutes, I switched the heat off and left it like this for a further 5 mins)

11) Get your serving plate ready, make sure its bigger than the pot, and place the serving dish over the pot, then quickly turn the pot over and gently lift to reveal your meat maqlooba :)



I think for any person who makes this dish, the moment of truth is when you lift the pot and see if the shape has managed to stay, because sometimes the rice collapses. Serve with salad or yoghurt.

These pictures honestly do not do the taste of this dish justice. This was delicious mashAllah!! Enjoy :)

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