Maqluba – Upside Down

Maqluba

Ingredients

7 c
water
2
onions, chopped
1 tsp
ground cinnamon
1 tsp
ground turmeric
2 tsp
garam masala
1 pinch
salt and pepper to taste
2 c
lamb or chicken, cut into small pieces
1
large eggplant, cut into 3/4 inch slices
1 c
broccoli
1 c
cauliflower
2
potatoes, cubed
2
tomatoes, slices
3
peppers (red, green, yellow)
1 1/2 c
jasmine rice

Directions

In a pot bring to a boil the water, onion, garlic, cinnamon, turmeric, garam masala, salt and pepper. Add the lamb, or chicken, reduce heat and simmer 15 – 20 minutes. Separate the lamb from the liquid and put liquid into a bowl. Set aside.

Cook eggplant, broccoli, cauliflower, potatoes, and peppers separately.

Cook rice with tomato paste, but cook only until 1/2 done.

Now, layer all the ingredients into a large pot in the following order: potatoes, onions, meat, eggplant, broccoli, cauliflower, tomatoes and peppers. Then add the half-cooked rice with liquid, and liquid from meat. Press down. Cook over low heat until the liquid is absorbed, 30-40 minutes.

Remove lid from pot and place a large platter over the pot and flip the pot so the dish is ‘upside down’ on the platter. Serve with yogurt on the side.

Yield: 4 Servings
Region:
Culture:
Category: Main Dish
Contributor: Awatef Lami
Published in: Cultures in the Kitchen