Mains
ChefOla Faour
Maqluba with Meat and Eggplant
Maqluba with meat and eggplant — a classic and delicious rice dish of Jordanian origin. Some people prefer it with chicken. Here are the details to make it.
Maqluba with meat and eggplant — a Jordanian-origin recipe that has reached kitchens across the Arab world
Ingredients
Start here, then move straight into the method.
- Eggplant
- Salt
- Oil
- Onion
- 1 tomato
- Pieces of lamb or veal (as desired)
- Black pepper
- Rice
- Seven-spice mix (baharat)
- For making Bukhari rice see: Bukhari Rice
Method
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- Boil the meat with aromatics until tender
- Peel the eggplant, sprinkle a little salt on it, then fry it in oil
- Drain the eggplant and place it on kitchen paper to absorb excess oil
- Sauté the sliced onions in the same oil used for frying the eggplant with finely chopped fresh tomato; when they soften, add the pre-boiled meat slices or pieces, increase salt and pepper, and stir
- Place a layer of eggplant and on top a quantity of washed and drained rice
- Sprinkle a little salt, a pinch of seven-spice mix, and black pepper over the rice, then add a layer of meat, top it with eggplant, then rice
- Cover the contents of the pot with the meat's boiling stock so that it completely covers the surface
- Cover the pot until it reaches a boil, then reduce the heat to the lowest setting
- When the rice is cooked, turn off the heat under the maqluba and let the pot rest for about a quarter of an hour
- Invert the maqluba onto a serving plate or tray
- Rana Jarkas
- For making Bukhari rice, see the link: Bukhari Rice
Recipe tags
MainsLevantDairy freeGluten freeNut freeEgg freeBoiledSteamedLambRiceVegetables
Notes and serving ideas
- Bukhari Rice
