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Home > Recipes > Mekloubah Rice
Maklouba VIDEO:


Ingredients:

Vegetables to be Fried in oil:
1 Egg Plant peeled and sliced
1 small Cauliflower
1 Potato peeled and sliced
(A healthy alternative to frying is boiling above 3 veggies until soft to the fork touch and then browning them in the oven)
Place all above ingredient on a large plate layered with paper towel to absorb the oil (If fried)
1 large sweet onion sliced, sautéed on high heat using 1 Tbsp. of cooking oil and then caramelized on low heat until soft and translucent.


Nuts to be dry toasted:
Mix ½ cup of Pine Nuts and ½ cup of sliced Almonds
Dry toast the mix in a pan (cast iron preferred) on med heat until nuts turn light gold.


Other Ingredients:
1 ½ to 2 lbs. of Meat. (Lamb or Goat shoulder/leg Sliced into stew size pcs.)
1 ½ Cup of Basmati Rice (soaked in cold water for at least 1 hr. then drained)
Fresh Cilantro.
Smen or Ghee Butter (optional)
2 – 3 Garlic Cloves Peeled and Sliced
2 small Shallots peeled and quartered
1 small sweet onion peeled and sliced.


Spices:
A pinch of saffron threads
2 Tbsps. Baharat, Arabian Style
2 Tbsps. Seven Spice Lebanese Style
3 Star Anise
2 Cinnamon Sticks
3 Bay Leaves
Pure Ocean Sea Salt


Stew/Broth Preparation:
On high heat place 3 – 4 Tbsps. of cooking oil in a Large Cooking Pot
Add the Meat, Shallots, Garlic, Bay Leaves, Cinnamon Sticks, Star Anise, 1 Tbsp. of Smen or Ghee, and Salt to taste.
Mix with a wooden spoon for a couple of minutes until the meat is sautéed on both sides.
Add 2 ½ cups of water, Saffron, Cilantro, 2 Tbsps. of Baharat Spice Blend and 1 Onion Sliced.
Cover, lower the heat to Medium and cook for 35 min.
When done, seprate the Meat from the Stock/Broth by straining the cooked stew using a colander.


Final Step:
Preheat the oven to 400 F then lower to 350 F
Using an Oven Dish start placing all above ingredients in an alternating fashion
Order is not important. Watch the video for more detail.
Don’t forget to add the rice to the mix.
For more flavor add 1 to 2 Tbsps. of Seven Spice Blend at the end.
Add the broth to the top of the ingredients. (at least two cups)
Cover with Aluminum Foil and place in the oven
Cook for 35 minutes or until the rice is done.


Serving it:
Test the rice. If not soft, cook bake some more.
When done, flip the dish upside down on a larger serving dish
Garnish with more toasted nuts and fresh cilantro
Pass some forks and spoons and start digging while hot.