A Middle Eastern restaurant that i go to used to own this in their menu. presently it's gonzo! if you know,share the recipe with me plzzzz :)
Answers:
Maqluba
(Palestine)
Upside-Down Rice and Eggplant Casserole
Upside-down dishes enjoy a long history. In the thirteenth-century Arabic cookbook known as the Baghdad cookery book, a chapter is devoted to "fried, marinated, and turned" dishes. Two of the recipe are called maqluba, which scheme "upside down." Although they don't bear any resemblance to this high up preparation of the same pet name popularly made in Syria, Palestine, and Lebanon, man made mostly with meat, eggs, and spices, the method of inverting the cooked dish is equal.
This Palestinian recipe for maqluba is a rice and eggplant casserole made with richly succulent braised lamb and tomatoes. When the casserole is inverted, the top is bright red from the tomatoes that cover golden eggplant.
This recipe is from my former mother-in-law Leila al- Qattan.
2 medium-size eggplant (about 2 1/ 2 pounds), peel and slice 1/ 2-inch thick
Salt
5 tablespoons plus 1 teaspoon extra virgin olive grease
1 large onion, peel and chopped
1 1/2 to 2 pounds boneless lamb shoulder, trimmed of as much fat as possible and cut into pieces
1 tablespoon baharat
1 teaspoon freshly ground black pepper
1 teaspoon freshly ground allspice berries
Pinch of ground cinnamon
Pinch of freshly grated nutmeg
3 cups river
6 cups pure or virgin olive or olive pomace oil for frying
3 colossal ripe but firm, tomatoes (about 1 3/4 pounds), sliced
1 1/2 cups long-grain rice, rinsed well or soaked within water to cover for 30 minutes and drained
1 cup boiling hose
1. Lay the eggplant slices on some paper towels and sprinkle amply with saline. Leave them to drain of their bitter juices for 30 minutes, consequently pat dry with tabloid towels.
2. In a large skillet, steam 5 tablespoons of the olive oil over medium-high roast, then cook the onion until pallid, about 10 minutes, stirring occasionally. Reduce the fry to the medium-low, add the lamb, baharat, 1 teaspoon brackish, 1/ 2 teaspoon of the pepper, the allspice, cinnamon, and nutmeg, and brown for 10 minutes, turning the lamb. Add the water to hardly cover the lamb and cook until the lamb is very tender, something like 2 1/2 to 3 hours, adding a bit water to save the skillet from drying out. Remove the lamb from the skillet with a slotted spoon or skimmer, getting as much of the onion as you can and leaving astern the fat.
3. Meanwhile, preheat the frying grease to 375F in a deep-fryer or an 8-inch saucepan fitted beside a basket insert. Deep-fry the eggplant slices surrounded by batches until golden brown, 7 to 8 minutes, turning once. Drain and reserve printed towels. Let the frying oil cool completely, strain, and pick up for a future use.
4. Lightly grease the bottom of a round, heavy-bottomed 4- to 6-quart casserole 10 inches in diameter next to a tight fitting lid with the remaining teaspoon extra virgin olive grease and arrange the tomatoes slices on the bottom, overlapping or double layering if necessary. Sprinkle a handful of the rice over the tomatoes. Layer the lamb on top, then level the sliced eggplants on top of the meat. Press down next to a spatula or the back of your appendage. Pour the rice on top and spread it evenly, pressing down again with a spatula or the pay for of your hand, make the addition of 1 teaspoon salt, the remaining 1/ 2 teaspoon pepper, and the boiling hose. Cover tightly and cook over low heat until the rice is tender and the fluid absorbed, going on for 1 hour. Don't check too often, conceivably twice during the whole cooking time. The solution in the casserole should not be boiling doggedly, so reduce the steam to very low, or use a steam diffuser, if you find that necessary.
5. When the rice is done, clutch off the lid, place a life-size round serving platter over the top of the casserole, and carefully invert surrounded by one very high-speed motion, holding both sides very tightly. Slowly and conscientiously lift the casserole. Serve.
Makes 6 servings
my ex-wife is asian. she would trademark rice. when we would fight, i would turn that rice into upside down rice.
More Questions & Answers...
Answers:
Maqluba
(Palestine)
Upside-Down Rice and Eggplant Casserole
Upside-down dishes enjoy a long history. In the thirteenth-century Arabic cookbook known as the Baghdad cookery book, a chapter is devoted to "fried, marinated, and turned" dishes. Two of the recipe are called maqluba, which scheme "upside down." Although they don't bear any resemblance to this high up preparation of the same pet name popularly made in Syria, Palestine, and Lebanon, man made mostly with meat, eggs, and spices, the method of inverting the cooked dish is equal.
This Palestinian recipe for maqluba is a rice and eggplant casserole made with richly succulent braised lamb and tomatoes. When the casserole is inverted, the top is bright red from the tomatoes that cover golden eggplant.
This recipe is from my former mother-in-law Leila al- Qattan.
2 medium-size eggplant (about 2 1/ 2 pounds), peel and slice 1/ 2-inch thick
Salt
5 tablespoons plus 1 teaspoon extra virgin olive grease
1 large onion, peel and chopped
1 1/2 to 2 pounds boneless lamb shoulder, trimmed of as much fat as possible and cut into pieces
1 tablespoon baharat
1 teaspoon freshly ground black pepper
1 teaspoon freshly ground allspice berries
Pinch of ground cinnamon
Pinch of freshly grated nutmeg
3 cups river
6 cups pure or virgin olive or olive pomace oil for frying
3 colossal ripe but firm, tomatoes (about 1 3/4 pounds), sliced
1 1/2 cups long-grain rice, rinsed well or soaked within water to cover for 30 minutes and drained
1 cup boiling hose
1. Lay the eggplant slices on some paper towels and sprinkle amply with saline. Leave them to drain of their bitter juices for 30 minutes, consequently pat dry with tabloid towels.
2. In a large skillet, steam 5 tablespoons of the olive oil over medium-high roast, then cook the onion until pallid, about 10 minutes, stirring occasionally. Reduce the fry to the medium-low, add the lamb, baharat, 1 teaspoon brackish, 1/ 2 teaspoon of the pepper, the allspice, cinnamon, and nutmeg, and brown for 10 minutes, turning the lamb. Add the water to hardly cover the lamb and cook until the lamb is very tender, something like 2 1/2 to 3 hours, adding a bit water to save the skillet from drying out. Remove the lamb from the skillet with a slotted spoon or skimmer, getting as much of the onion as you can and leaving astern the fat.
3. Meanwhile, preheat the frying grease to 375F in a deep-fryer or an 8-inch saucepan fitted beside a basket insert. Deep-fry the eggplant slices surrounded by batches until golden brown, 7 to 8 minutes, turning once. Drain and reserve printed towels. Let the frying oil cool completely, strain, and pick up for a future use.
4. Lightly grease the bottom of a round, heavy-bottomed 4- to 6-quart casserole 10 inches in diameter next to a tight fitting lid with the remaining teaspoon extra virgin olive grease and arrange the tomatoes slices on the bottom, overlapping or double layering if necessary. Sprinkle a handful of the rice over the tomatoes. Layer the lamb on top, then level the sliced eggplants on top of the meat. Press down next to a spatula or the back of your appendage. Pour the rice on top and spread it evenly, pressing down again with a spatula or the pay for of your hand, make the addition of 1 teaspoon salt, the remaining 1/ 2 teaspoon pepper, and the boiling hose. Cover tightly and cook over low heat until the rice is tender and the fluid absorbed, going on for 1 hour. Don't check too often, conceivably twice during the whole cooking time. The solution in the casserole should not be boiling doggedly, so reduce the steam to very low, or use a steam diffuser, if you find that necessary.
5. When the rice is done, clutch off the lid, place a life-size round serving platter over the top of the casserole, and carefully invert surrounded by one very high-speed motion, holding both sides very tightly. Slowly and conscientiously lift the casserole. Serve.
Makes 6 servings
my ex-wife is asian. she would trademark rice. when we would fight, i would turn that rice into upside down rice.
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