Palestinian maqluba is one of the most famous Palestinian dishes, as it is considered one of the easiest and simplest dishes in Palestinian cuisine. It contains vegetables, meat, and aioli, and is cooked over low heat until all the flavors dissolve and blend together, and to prevent the food from burning while cooking it over the fire, so we will review it in the report. Next: How to prepare Palestinian maqlouba.
Palestinian Maqluba Ingredients:
Bring half a kilo of meat pieces, 2 tablespoons of vegetable oil, 2 cinnamon sticks, 4 green cardamom pods, 3 bay leaves, 4 whole spices and optional black pepper, 4 whole garlic cloves optional, and half a teaspoon of Turmeric, 4 tablespoons of tomato paste, salt to taste, and 3 cups of water.
For the maqluba mixture, bring half a kilo of eggplant, half a teaspoon of salt, 4 tablespoons of vegetable oil, 2 large potatoes, a tablespoon of oil, a large onion, a large red bell pepper, 2 cups of basmati rice, 5 cups of meat broth, and 1 tomato. Nuts and parsley for garnish.
Method:
Grind and cut the eggplants and potatoes into thick circles, place them on a tray greased with ghee and place them in the oven, bake them for 30 minutes, wash the meat and fry it over the fire, then put it on the fire until it is completely cooked, cut the onions and peppers into slices and cook them in oil, and put the broth in a hot pot. Put turmeric, salt and spices on it.
Cut the tomatoes and put a layer of oil in the pot, then put the tomato slices, eggplant and potatoes in order, then the meat, onions and peppers, then the rice. Mash the soaked rice vigorously and put the broth on top of it and leave it until it boils. Lower the heat, cover the chicks with a complete cover, then place a towel over the pot, for 50 minutes. A minute, then turn off the heat until it cools down, then turn the pot over onto a large rimmed tray and place the meat and nuts on top for garnish.
