Makluba-pilaf

Category: Dishes from cereals and flour products
Kitchen: arabic
Makluba-pilaf

Ingredients

- beef (chicken) 0.5KG
- rice 1 glass
- eggplant 1-2-3 pcs
- tomatoes 5-6 small
- onion 2 medium
- garlic 2-3 cloves
- olive oil for frying
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Spice:
- baharat or: taste
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- ground black pepper taste
- ground red pepper taste
- allspice ground pepper taste
- turmeric or saffron taste
- cumin (zira) taste
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Water:
- pour the meat for stewing 1/2 cup
- pour the rice 1 glass
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- salt taste

Cooking method

  • Macluba - Maqluba, Maklouba or Makloubeh, often pronounced Maalouba.
  • Electronic translators translate this word as
  • - "up down" - in our opinion - "inverted" -
  • since before serving, the container in which Makluba was prepared is turned upside down on a large dish - the top becomes the bottom, and the bottom becomes the top.
  • Some say that this dish was born in Syria, others write that in Palestine, in the end it simply refers to Arab cuisine.
  • There are many options, but I will offer the most traditional recipe - with eggplant.
  • It turns out surprisingly tasty, as eggplant goes great with rice!
  • Recipe BAHARATA here:
  • Makluba-pilaf
  • 1. Fill the rice with water for 1 hour. It is better not to take sticky varieties.
  • 2. We cut eggplants up to 1 cm thick. You can additionally cut the little circles cross to cross, that is, into 4 pieces.
  • Fry them in oil. We take it out and put it aside for now.
  • 3. Finely chop the onion and the meat into small cubes.
  • 4. First fry the meat, then add the onion and continue to fry until the onion softens.
  • 5. Add spices, chopped garlic to the meat with onions and fry a little again - it will be tastier than just adding spices without frying.
  • 6. Add water to the meat - if there is a lot of juice, then half a glass, if not enough, then you need a little more water, and leave it to stew for 15-40 minutes (depending on the meat).
  • 7. Cut the tomatoes into slices. If they are especially small, they can be whole. But whole ones can float up, and we need them to be fried from the bottom, so it's better to cut them in half, at least.
  • 8. Now take a thick-walled stewpan and make layers, remembering to salt!
  • - tomatoes
  • - meat (without gravy)
  • - eggplant
  • - gravy with onions
  • - rice
  • Fill everything with 1 glass of hot water in which saffron or turmeric is brewed.
  • If it is not cooked in a pressure cooker / multicooker, then you may need to add another half glass of water.
  • 9. Cook as usual, cook the final stage of the pilaf.
  • 10. When everything is ready, we take a large dish and cover the saucepan, then be careful - we turn over and our rice is now at the bottom, and tomatoes, eggplant and meat are on top!
  • I flipped to the bottom of the tajin.
  • Makluba-pilaf
  • 11. Next, lay out on plates.
  • Optionally, sprinkle with parsley.
  • Bon Appetit
  • Makluba-pilaf

Note

1. It is practiced instead of meat to use minced meat - in this case, they are limited only to frying the minced meat, without languishing.
And in general, the dish cooks much faster.
2. I made Kuku-1010 in a pressure cooker - on the "Low pressure" program - it was ready in 27 minutes.

TATbRHA
I will certainly do it in the near future, because the ingredients are delicious. I think this dish tastes better than regular pilaf, precisely because of its ingredients. And, which is also important for me, there is not much rice. Thank you, bookmark!
julifera
TATbRHA - try it!
He is very, very gentle
trada
Thank you very much for this pilaf! I will try to make sure. Just in the refrigerator after the New Year there was only one eggplant left. Very good combination of eggplant with rice and meat + tomatoes.
Elena Tim
Your Makluba is just beautiful!

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