McLube

The recipe from the site "In the kitchen with Seraphima" with my minor changes.

This is not pilaf, not porridge!
Maklyube - it's not ours!
A dish from Arabian cuisine.
With vegetables, meat ... Miracle!

McLube is a way of serving a finished meal.
The pot is simply flipped onto a tray or dish.

- 500 grams of meat (I have beef)
- 4 tomatoes
- 4 cloves of garlic
- 2 medium eggplants
- 300 grams of basmati rice (you can use any)
- salt, peppercorns, bay leaves, cinnamon on the very tip of a knife, 2 tsp of seasoning for meat (favorite). You can add 6-7 pieces of cardamom (I did not add).
- 1 onion
- a couple of tablespoons of olive oil
- 2 bouillon cubes

Cut the meat into not very large pieces (like for goulash) and cook the broth for 40 minutes-1 hour (depending on the type and age of the meat). Put an onion with husk, bay leaf, peppercorns, a little salt in the broth (do not oversalt, we will add more cubes).
We wash the rice thoroughly and carefully decant the water.

Meanwhile.
Wash eggplants, wipe dry, cut the tail and cut into round slices 1 cm thick across. Salt and pepper the eggplants, grease with vegetable oil (brush), put on a baking sheet (on baking paper) and bake at 200-220 grams until golden brown (I have 10-15 minutes).
Peel the garlic, cut into slices, fry it slightly in a few tablespoons of olive oil, add chopped tomatoes into 4 parts, pepper, lightly salt and simmer for 2-3 minutes under the lid. Turn off.
We collect the maklyube.
Put pieces of meat in the first layer in a saucepan, then eggplants (put in a circle and sprinkle with cinnamon).

McLube

Then put rice in the middle and on top of the eggplant, if we use cardamom, then throw it on top, and on the sides - tomatoes with garlic. Pour the remaining tomato oil into the rice.

McLube

Strain the meat broth (or take out everything that is in it with a slotted spoon), dilute the broth cubes in it (it should be a little saltier than usual) and pour the hot broth gently 1-1.5 cm above the rice level (it will turn out just tomatoes ").
Let it simmer actively over high heat for 1-2 minutes, then put a piece of foil and close it tightly with a lid on top.

McLube

That is, the foil will be exactly under the lid so that the steam does not escape. You can wrap the lid well with foil so that it fits very tightly into the pan.
We simmer on the smallest heat for 30 minutes.
We open, check for readiness.
Put a large dish on top of the pan and turn it over sharply - the contents are on the dish.

McLube

Mom dear, how delicious it is !!!