Ingredients
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
Salt
Oil for frying
for garnish
Almonds slices, roasted
Parsley leave, finely chopped
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
Salt
Oil for frying
for garnish
Almonds slices, roasted
Parsley leave, finely chopped
Method
- 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.
- 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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