Saving at home – Maklouba (Palestine)

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

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Hi everyone!

Today we will see another Middle Eastern recipe: Maklouba, a traditional Palestinian dish that does not take much time.

The original recipe involves the use of lamb, but you can easily replace it with veal stew or chicken.

Let’s start:

MAKLOUBA (PALESTINE)

Ingredients for 4 people: 1 kg lamb shoulder, cubed (or if you prefer veal or chicken)- 2 blond onions, cut into quarters – 425 g sunflower oil – 3 eggplants, made into strips leaving the skin, then cut into rings of 3 cm – 3 teaspoons of sea salt – 450 g Egyptian rice (or basmati) – 3 teaspoons cinnamon – 2 teaspoons fresh ground black pepper – 2 tablespoons olive oil – 2 large tomatoes, sliced – 1 tablespoon chopped parsley – 150 g pine nuts, peeled and toasted – 150 g Greek yogurt

Preparation:

Put the lamb and the onions in a large pot covered with water and, without stirring, bring to a boil.

Lower the heat and cook, covered, for an hour, or until tender (if you decide to use chicken, it will take less time). Remove any foam that may form on the surface.

When the meat is cooked, transfer it to a plate (using a spoon) and save the cooking liquid.

Heat the sunflower oil in a separate pan and fry the eggplant for 3 minutes on each side, then dry on kitchen paper and add salt.

Put the rice in a bowl with 3 teaspoons of salt, the cinnamon, the pepper and the olive oil and mix well.

Put the tomatoes on the base of a deep pan. Spread a handful of rice and half of the lamb, followed by half of the eggplant, then some more rice. Repeat the layers finishing with one of rice.

Cover with 3 cm of the lamb cooking liquid (add a little more water if you don’t have enough) and cover with a lid. Bring to a boil, then reduce the heat.

Cook over medium-low heat for 30-40 minutes without stirring. Once cooked, you should be able to flip the dish over at once, like a cake.

Before turning it upside down (very gently), on a large plate (with the largest diameter of the pot), let it cool a little.

Sprinkle with parsley and toasted pine nuts and serve with white (Greek) yogurt.

Enjoy your meal!

original recipe:

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