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    Saturday, June 06, 2015

    Upside down rice, meat and vegetables recipe


    1 Italian eggplants
    1/2 teaspoon ground mix spices
    1 1/2 cup Egyptian rice, washed
    1 tablespoon olive oil
    2 cups meat, boiled, seasoned and small cubed
    2 cups vegetable or chicken stock
    Oil for frying

    for garnish
    Almonds slices, roasted
    Parsley leave, finely chopped 


    - Preheat oven to 180 degree Celsius.
    - Cut the eggplants into rounds. Season with salt and allow standing for an hour.
    - Rinse and lightly press to get rid of the excess water.
    - Heat oil in a pan, fry eggplants until golden brown, lift on kitchen paper to get rid of excess oil.
    - Drain rice and place in in a large bowl, season with salt and spices.
    - Coat the bottom of a round pot with oil.
    - Arrange eggplant rounds on the bottom of the pot then a layer of rice, then the meat (you can repeat this step to apply many layers).
    - Press slightly, prick in several places with a wooden skewer. And pour stock.
    - Cover the pot with aluminum foil and place in oven for about 20 minutes or until done.
    - Remove pot from heat and let cool for about 10 minutes.
    - Place a large serving plate on top of the pot and flip it over.
    - Very carefully, lift the pot off the plate to reveal the layered dish.
    - Garnish with roasted nuts and parsley.

    - The spice mixture* consists of equal parts ground cinnamon, ground cloves, ground cardamom, and ground nutmeg.
    - The main idea of the Maklouba dish is layering the vegetables with rice in a pot, then turning it upside down when ready to serve.

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    Item Reviewed: Upside down rice, meat and vegetables recipe Rating: 5 Reviewed By: Mrs. Chef
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