Traditional Maklouba
When I make my maklouba, the whole house fills with the aroma of warm spices. This iconic dish of Middle Eastern cuisine, literally 'upside-down', reveals a stunning spectacle when unmolded. Each layer – tender chicken, fragrant rice, melting eggplants, and golden potatoes – tells a story of sharing. I remember Friday lunches at my grandmother's, where this dish reigned at the table. Today I prepare it for my guests, and it's always bliss. The trick? Rinse the rice well and don't stir too much during cooking. A true gourmet journey that warms the heart.
Ingredients
- Chicken pieces1 kg
- Basmati rice2 cups
- Eggplants3 medium
- Potatoes2 large
- Onions2 large
- Garlic cloves4
- Cinnamon sticks2
- Turmeric1 tsp
- 7 spices1 tsp
- Salt and pepperto taste
- Sunflower oil4 tbsp
- Halal chicken broth3 cups
- Toasted sliced almonds2 tbsp
- Chopped parsley3 tbsp
Nutrition
Instructions
- 1
Sauté chicken in oil with chopped onions, crushed garlic, cinnamon, turmeric, 7 spices, salt and pepper. Add broth, cook 25 min over medium heat. Remove chicken, set aside.
- 2
Cut eggplants into rounds, potatoes into slices. Fry each vegetable in hot oil until golden, drain on paper towels.
- 3
In a large heavy-bottomed pot, layer potatoes, then eggplants, then rinsed and drained rice. Place reserved chicken on top.
- 4
Pour remaining broth (2 cups) over, cover, cook over medium heat 20 min, then reduce to low heat 10 min until fully absorbed.
- 5
Let rest 5 min off heat. Invert onto a large platter. Garnish with almonds and parsley. Serve hot with a green salad.
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