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Maqloubeh… Cook it the Palestinian way!

Maqloubeh is one of the favorite traditional Palestinian main courses that has become popular in many other eastern countries. The funny name of Maqloubeh, which means “Upside-down” in English, was inspired from the way this dish is cooked and presented. The prime ingredients of Maqloubeh are rice, eggplants and chicken/meat, but some people tend to add their own touch to the dish to make it more appetizing. This time, I will share with you the traditional Palestinian recipe of cooking Maqloubeh from A to Z. Stay tuned!

Servings: 4

Ingredients:

4 cups of rice

2 chickens or 2 plates of chicken breasts/1 kilo of chopped meat

3 fresh big eggplants

3 big onions

1 cube of chicken stock (Maggi)

1 tablespoon of salt

1/2 tablespoon of sweet (white) pepper

1/4 teaspoon of cinnamon

1 nutmeg

1 teaspoon of curcuma

3 tablespoons of sunflower oil

1 tablespoon of flour

Directions:

After washing the chicken/meat, put it in the pot over low-medium heat until the water is absorbed. Add 2 tablespoons of sunflower oil and 2 finely chopped onions and stir the batter till it is stewed. Then, add enough water to cover the chicken by 3 inches, 1 cube of chicken stock (Maggi), 1 tablespoon of salt and 1/2 tablespoon of sweet (white) pepper. Place the cover over the pot for 30 minutes. The chicken/meat is now well-cooked!

Slice the 3 fresh eggplants and fry them over medium-high heat. Keep the eggplants aside. Slice 1 onion and combine it with 1 tablespoon of flour; then fry the batter over low-medium heat till the onion becomes gold and crispy.

Rinse 4 cups of rice and soak it in hot water for 15 minutes. After that, place the chicken/meat in the bottom of the pot, and this would make the first layer. Then, add the fried eggplants as the second layer and the fried onion as a third layer.

Use a sieve to strain the rice from water, add 1/4 teaspoon of cinnamon and 1 nutmeg and stir until the batter is well-mixed. Then, put the rice in the pot as the forth layer.

Use a sieve to strain onions from chicken stock, add 1 teaspoon of curcuma to the chicken stock and mix the batter. Add 1 cup of chicken stock to each cup of rice (4 cups of chicken stock). Add 1 tablespoon of sunflower oil to the rice in the pot and the 4 cups of chicken stock. Place the cover over the pot and cook the batter over low heat for 25-30 minutes.

Finally, turn the pot upside-down and bon appétit!