Maqluba
Below is a short article about a casserole dish known as Maqluba:
MAQLUBA
Maquluba is a traditional casserole dish of the Arab Levant. It is traditional in many countries throughout the Middle East. The ingredients for the dish can vary from one recipe to another. However, it basically consists of meat, eggplant, and various vegetables; which are all cooked under a layer of rice. The ingredients are placed in a pot, which is flipped upside-down, when served. This is why the dish is called Maqluba, which means "upside down". Maqluba is traditionally accompanied by yogurt and/or cucumber salad.
I first learned about Maqluba, while watching the BBC series, "THE SUPERSIZERS EAT . . . MEDIEVAL". According to the episode, the dish certainly existed around the 12th and 13th centuries, when European soldiers first stumbled across it, while they fought in the Middle East, during The Crusades.
Below is a recipe for Maqluba that mainly features chicken and rice from the Mina website:
Maqluba
Ingredients
1 ½ cups Rice, divided
¼ cup Olive oil, divided
1 Large eggplant
1 Large zucchini
Salt and pepper
1 Onion, chopped
2 Cloves garlic, minced
1 lb Lean Ground Chicken
½ tsp Cinnamon
Pinch Nutmeg
1 tsp Allspice
1 tsp Garam masala
1 Large tomato, sliced
1 (19 oz) Can chickpeas, drained
2 ½ cups Chicken broth
Directions
SOAK rice in water for 30 minutes or until ready to use.
CUT eggplant and zucchini lengthwise into ¼ inch thick strips. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Working in batches, sauté until tender, about 1-2 minutes per side and set aside.
HEAT 1 tbsp olive oil in the same pan and add onion and garlic. Sauté for 2-4 minutes or until tender. Add chicken and spices and cook for 8-10 minutes, breaking up the meat with the back of a wooden spoon until golden brown.
DRAIN rice and set aside.
GREASE a 16 cup heavy bottomed pot with olive oil. Layer zucchini and eggplant alternately in the bottom of the pot and up the sides. Top eggplant and zucchini in bottom of pot with sliced tomatoes. Sprinkle ½ cup (125 mL) rice over the tomatoes followed by chicken mixture, chickpeas and any remaining eggplant or zucchini. Press to compact. Sprinkle in remaining rice and press down again. Pour in chicken stock and cover.
BRING the mixture to a boil, reduce heat and simmer on low for 45-50 minutes. If mixture gets too dry before the rice is finished cooking add additional chicken broth or water and simmer until absorbed and rice is cooked.
REMOVE from the heat and let rest, covered for 15 minutes.
REMOVE lid from the pot and place a large platter upside down over the pot. Carefully invert the mixture onto the platter and serve.
Tips: The mixture may not hold its shape completely but that’s okay, simply patch it up before serving. It’s delicious either way.
Serving Suggestion: Serve with plain yogurt on the side. Garnish with pine nuts and chopped parsley.
