Eggplant and meat maqlouba / upside down beef-eggplant and rice:
Ingredients:
-750 g of beef meat/ chunked into cubes.
-3 eggplants big size.
-3 cups of meat broth.
-1/2 teaspoon of 7 spices.
-2 teaspoons of salt.
-1 spoon of salt for eggplant and minced meat.
-1 tablespoon of vegetable oil.
-2 teaspoons of cinnamon powder (optional).
-1 teaspoon of oil to cook the minced meat.
-oil to fry the eggplants.
Spices used to boil the meat:
-3 bay leaves.
-2 cardamom seeds.
-1/2 nutmeg seed.
-cinnamon stick.
-5 carnations seeds.
-water as needed.
To garnish:
-2 cups of toasted nuts (type as desired).
-100 g of minced meat (optional).
Preparation:
- in a pot, pour oil, add the meat cubes, spices, stir well together until meat changes colour. Add the water to boil the meat till well done (around 1 hour).
Note: you may use pressure cooker that needs 20 mins.
Remove the meat, strain the broth and keep it aside.
- wash the rice, soak for 1/2 hour and drain well.
- peel eggplant, cut into long medium thickness pieces, salt and fry in heavy oil till brown colour, remove from oil and repeat till all quantity ends.
- in a deep pot, put the boiled meat cubes, add some rice quantity then an eggplant layer, use a fork to make holes in eggplant so you let the broth passes through the rice. Arrange the same layers till quantity ends.
- add salt and spices.
- pour 3 cups of meat broth.
- cover the pot and cook the rice on medium heat till boiling, then low the heat until well cooked (around 20 mins).
- in a wide pan, pour around 1 teaspoon of vegetable oil, add the minced meat with salt and spices. Then, stir till well done.
- prepare a serving container, that has a bigger diameter than the cooking pot, above the pot, and flip the maqlouba over the serving container, garnish with minced meat and toasted nuts.
- served hot.
- serve yogurt and cucumber salad aside or as desired.
- Note:
To avoid oily eggplant there is an advice:
After peeling and cut into pieces the eggplant, soak it in salt and water for 1/2 hour, drain well, place on cotton kitchen towel, then drizzle with bit of flour before frying.
-750 g of beef meat/ chunked into cubes.
-3 eggplants big size.
-3 cups of meat broth.
-1/2 teaspoon of 7 spices.
-2 teaspoons of salt.
-1 spoon of salt for eggplant and minced meat.
-1 tablespoon of vegetable oil.
-2 teaspoons of cinnamon powder (optional).
-1 teaspoon of oil to cook the minced meat.
-oil to fry the eggplants.
Spices used to boil the meat:
-3 bay leaves.
-2 cardamom seeds.
-1/2 nutmeg seed.
-cinnamon stick.
-5 carnations seeds.
-water as needed.
To garnish:
-2 cups of toasted nuts (type as desired).
-100 g of minced meat (optional).
Preparation:
- in a pot, pour oil, add the meat cubes, spices, stir well together until meat changes colour. Add the water to boil the meat till well done (around 1 hour).
Note: you may use pressure cooker that needs 20 mins.
Remove the meat, strain the broth and keep it aside.
- wash the rice, soak for 1/2 hour and drain well.
- peel eggplant, cut into long medium thickness pieces, salt and fry in heavy oil till brown colour, remove from oil and repeat till all quantity ends.
- in a deep pot, put the boiled meat cubes, add some rice quantity then an eggplant layer, use a fork to make holes in eggplant so you let the broth passes through the rice. Arrange the same layers till quantity ends.
- add salt and spices.
- pour 3 cups of meat broth.
- cover the pot and cook the rice on medium heat till boiling, then low the heat until well cooked (around 20 mins).
- in a wide pan, pour around 1 teaspoon of vegetable oil, add the minced meat with salt and spices. Then, stir till well done.
- prepare a serving container, that has a bigger diameter than the cooking pot, above the pot, and flip the maqlouba over the serving container, garnish with minced meat and toasted nuts.
- served hot.
- serve yogurt and cucumber salad aside or as desired.
- Note:
To avoid oily eggplant there is an advice:
After peeling and cut into pieces the eggplant, soak it in salt and water for 1/2 hour, drain well, place on cotton kitchen towel, then drizzle with bit of flour before frying.