Maqlooba (مقلوبه)

30 mins
Serves 1
facebook.com

Directions

  1. 1Slice the eggplants into thick strips.
  2. 2Slice the eggplants into thick strips.
  3. 3Slice the eggplants into thick strips.
  4. 4Remove the core of a cauliflower and cut it into small pieces.
  5. 5Remove the core of a cauliflower and cut it into small pieces.
  6. 6Remove the core of a cauliflower and cut it into small pieces.
  7. 7Thinly slice a potato.
  8. 8Thinly slice a potato.
  9. 9Thinly slice a potato.
  10. 10Fry the veggies in a good amount of oil.
  11. 11Fry the veggies in a good amount of oil.
  12. 12Fry the veggies in a good amount of oil.
  13. 13Wash and soak 1 & 1/2 cup of Canary with 1/2 cup of Egyptian rice in hot water for 30 minutes.
  14. 14Wash and soak 1 & 1/2 cup of Canary with 1/2 cup of Egyptian rice in hot water for 30 minutes.
  15. 15Wash and soak 1 & 1/2 cup of Canary with 1/2 cup of Egyptian rice in hot water for 30 minutes.
  16. 16To make the chicken stock, add a few chicken pieces to a pot with a couple of bay leaves, three essential sticks of cinnamon, a few peppercorns, a pinch of salt, and a spoon of ghee.
  17. 17To make the chicken stock, add a few chicken pieces to a pot with a couple of bay leaves, three essential sticks of cinnamon, a few peppercorns, a pinch of salt, and a spoon of ghee.
  18. 18To make the chicken stock, add a few chicken pieces to a pot with a couple of bay leaves, three essential sticks of cinnamon, a few peppercorns, a pinch of salt, and a spoon of ghee.
  19. 19Add four cups of water and let it boil for 30 minutes.
  20. 20Add four cups of water and let it boil for 30 minutes.
  21. 21Add four cups of water and let it boil for 30 minutes.
  22. 22Once the chicken is cooked, place it on a baking tray, brush it with a bit of ghee, and sprinkle with black pepper, then bake it in the oven for a nice color.
  23. 23Once the chicken is cooked, place it on a baking tray, brush it with a bit of ghee, and sprinkle with black pepper, then bake it in the oven for a nice color.
  24. 24Once the chicken is cooked, place it on a baking tray, brush it with a bit of ghee, and sprinkle with black pepper, then bake it in the oven for a nice color.
  25. 25Once the rice is rinsed, give it a generous pinch of salt, a teaspoon of cinnamon powder, and black pepper.
  26. 26Once the rice is rinsed, give it a generous pinch of salt, a teaspoon of cinnamon powder, and black pepper.
  27. 27Once the rice is rinsed, give it a generous pinch of salt, a teaspoon of cinnamon powder, and black pepper.
  28. 28Add a teaspoon of seven spice and a teaspoon of chicken stock powder (optional).
  29. 29Add a teaspoon of seven spice and a teaspoon of chicken stock powder (optional).
  30. 30Add a teaspoon of seven spice and a teaspoon of chicken stock powder (optional).
  31. 31Add the rice to the pot, but do not press on it.
  32. 32Add the rice to the pot, but do not press on it.
  33. 33Add the rice to the pot, but do not press on it.
  34. 34Add the chicken stock to the pot; you want it to cover the rice by a centimeter. If you need more liquid, just add water.
  35. 35Add the chicken stock to the pot; you want it to cover the rice by a centimeter. If you need more liquid, just add water.
  36. 36Add the chicken stock to the pot; you want it to cover the rice by a centimeter. If you need more liquid, just add water.
  37. 37Get the pot to a boil, and once you see the rice soaking the stock, drop the heat to the lowest possible, cover, and let it cook for about 30 minutes.
  38. 38Get the pot to a boil, and once you see the rice soaking the stock, drop the heat to the lowest possible, cover, and let it cook for about 30 minutes.
  39. 39Get the pot to a boil, and once you see the rice soaking the stock, drop the heat to the lowest possible, cover, and let it cook for about 30 minutes.
  40. 40For the final showdown, the flip. It is important and truly opens up the appetite.
  41. 41For the final showdown, the flip. It is important and truly opens up the appetite.
  42. 42For the final showdown, the flip. It is important and truly opens up the appetite.
  43. 43Place the chicken pieces on top, serve it with a simple salad and yogurt.
  44. 44Place the chicken pieces on top, serve it with a simple salad and yogurt.
  45. 45Place the chicken pieces on top, serve it with a simple salad and yogurt.

Ingredients

  • 2 large eggplants
  • 2 large eggplants
  • 2 large eggplants
  • 1 small head of cauliflower
  • 1 small head of cauliflower
  • 1 small head of cauliflower
  • 1 large potato
  • 1 large potato
  • 1 large potato
  • 1.5 cup Canary basmati rice
  • 1.5 cup Canary basmati rice
  • 1.5 cup Canary basmati rice
  • 0.5 cup egyptian rice
  • 0.5 cup egyptian rice
  • 0.5 cup egyptian rice
  • 1 to 1.5 kg chicken pieces
  • 1 to 1.5 kg chicken pieces
  • 1 to 1.5 kg chicken pieces
  • 3 cinnamon sticks
  • 3 cinnamon sticks
  • 3 cinnamon sticks
  • 3 bay leaves
  • 3 bay leaves
  • 3 bay leaves
  • 0 peppercorns
  • 0 peppercorns
  • 0 peppercorns
  • 2 tbsps ghee
  • 2 tbsps ghee
  • 2 tbsps ghee
  • 4 cups water
  • 4 cups water
  • 4 cups water
  • 1 tsp cinnamon powder
  • 1 tsp cinnamon powder
  • 1 tsp cinnamon powder
  • 1 tsp black pepper powder
  • 1 tsp black pepper powder
  • 1 tsp black pepper powder
  • 1 tsp seven spice
  • 1 tsp seven spice
  • 1 tsp seven spice
  • 1 tsp chicken stock powder
  • 1 tsp chicken stock powder
  • 1 tsp chicken stock powder
  • 0 salt
  • 0 salt
  • 0 salt

Equipment

knifefrying panbaking traylarge potwooden bowlmeasuring cupspoontongs