Maqluba is a Middle Eastern casserole made with layers of meat, eggplant, vegetables, and rice. It is served upside down and can be made in large or individual portions. Traditional accompaniments include yogurt and cucumber salad.
Maqluba is a Palestinian casserole that is served in many countries across the Middle East. The ingredients can vary from recipe to recipe, but generally consist of layers of meat, eggplant, and vegetables such as cauliflower and tomatoes, all cooked under a layer of rice. The real word “maqluba” means “upside down,” which is exactly how the final casserole is served, by flipping the pot upside down and unmolding the meal onto a serving platter. Traditional accompaniments include yoghurt and cucumber salad. The recipe is very versatile and can be made as a single large dish for many people or in small ramekins for individual portions.
Making maqluba starts with the meat. Cubed lamb is often used, although beef, veal or chicken is also found in the dish. Vegetarian varieties of maqluba substitute potatoes for meat. In a hot skillet with oil, the meat is quickly browned to create a crust and seal in the juices; the onions are added at this point and cooked with the meat until browned. The pan is filled with water and the meat finishes cooking in the liquid.
Eggplant is an important ingredient in maqluba. Depending on the type of aubergine used, it can be salted before being cooked. Allowing the eggplant slices to sit with salt on their surface draws moisture from the meat, which can also reduce the bitter taste associated with the vegetable. Once dried and cleaned of any salt used, the slices are fried in a layer of oil until golden brown. They are ten drained and dried again.
Another traditional ingredient is cauliflower. The ornaments are usually broken into bite-sized pieces, drizzled with olive oil, and arranged in a single layer on a baking sheet. Cauliflower is roasted in an oven until it develops some color, indicating that its sugars have begun to caramelize.
To create the casserole, a large skillet is greased with butter, oil, or ghee, and tomato slices are placed in the bottom; this will eventually become the top during the presentation. A thin layer of rice sits on top of the tomatoes, followed by the braised meat. Eggplant slices are laid out on top of the meat. Finally, the remaining uncooked rice is piled on top of the eggplant. Boiling water, usually reserved for braising meat, is poured into the pan and the whole dish is left to simmer over a very low heat for an hour or more, until the rice is done.
After cooking is complete, the pot is inverted with a serving dish on top. The maqluba should slide right out of the greased pan onto the plate. Depending on a number of factors, the sides of the casserole may be browned during the final cooking. The dish can be served with tahini sauce, cucumber salad or yogurt.
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