Makluba cooking?

Question

Do you know how to cook it? A friend told about it but I forgot

Answer 1

Makluba, sometimes referred to as "upside down," is all about the spice used in the chicken or lamb cubes that are mixed with rice and potatoes and served with salad and pita bread. Think of shawarmaas a Middle Eastern gyro, with pita bread stuffed with lettuce, tomato, parsley, pickled turnips, and beef or chicken. And don't forget the Arabic coffee sweetened with cardamom and sweet desserts such as baklava.

Answer 2

1

Answer 3

Maklouba is a dish traditionally made for celebrations or for welcoming visitors or family members who have been away. Maklouba is Arabic for upside down; when serving it, the pot is turned over for the meat ingredients to end up on top of the rice.

Serves 8


Ingredients

2 lbs. meat (ground lamb or beef)
2 lbs. rice
2 heads cauliflower
6 large carrots
Salt and pepper to taste


Instructions

1) Cook the meat and drain the broth. Save the broth and put it aside.

2) Fry the cauliflower and carrots and add them on top of the cooked meat.

3) Soak the rice in hot water for 15 minutes.

4) Drain the rice and add it to the top of the cauliflower/carrots/meat.

5) Add the meat broth to water to make 6 cups. Pour the mixture on top.

6) Simmer until the rice is cooked (approximately 20 minutes).

7) Turn the pot upside down onto a serving dish and season with salt and pepper.

8) Sauté pine nuts in oil and sprinkle on top.
Serve with yogurt and cucumber/tomato salad.

Answer 4

Maqloobeh

This is a classic and probably one of the most famous Palestinian dishes a standard in all Palestinian homes. It's also an innovative and different way to cook... a fun thing to cook when you're having guests over! Upside Down (translation of its Arabic name, Maqloobeh) is made in a variety of ways. It can be made with either chicken or lamb Note: This recipe requires a large serving tray/plate, preferably round. The recipe is long but it's simple to make... especially after the first try. Enjoy!

4 chicken legs (or 1 whole chicken cut into pieces two breasts and two legs)
1 onion
2 teaspoons baharat or curry powder
2 teaspoons salt (or to taste)
8 tablespoons vegetable oil or olive oil
7 cups water
2 cups cauliflower
4 cups medium-grain cooked rice
1/2 cup cooked canned whole chickpeas
1/4 teaspoon cardamom powder
1/4 teaspoon black pepper
1 pinch cinnamon (optional)
natural plain yogurt (200g small pot per person)

Dice onion and fry until golden with first amount of oil in a medium-large size saucepan. Add chicken and brown. Add 8 cups water and mix.. Add 1 teaspoon of mixed savoury spices and 1 teaspoon salt. Cook until chicken is ready to make a tasty stock. While the chicken is cooking, fry pieces of cauliflower with second measurement of oil until golden.Coat chicken with salt and mixed spices and brown under a grill.

If you're not using a non-stick pot, sprinkle a layer of rice on the bottom so that the other ingredients won't stickor put a layer of tomato slices. Place chicken pieces face down.Place cauliflower pieces into the holes left by the chicken. Add chickpeas in the same way. Sprinkle 3/4 teaspoon of spices and 3/4 teaspoon of salt.Spread rice evenly on top.Slowly pour the chicken stock on top to cover rice.Cook until rice is ready but moist. Quickly flip the saucepan upside down onto a large serving tray (preferably round). Rub and cool down top of pot with a wet cloth. Carefully remove the pot, trying not to let the Upside Down collapse! (Don't worry if it does, it happens even to the experts!). Traditionally all people eat from the one big tray, each person eating from strictly in front of him, but it can also be served onto plates at the table.Eat with small bowls of yoghurt.