medium sized onion
4 to 6
Pieces of one chicken (according to taste)
large tomato sliced
Salt and pepper to taste
cups chicken broth
cups whole eggplants
medium sized tomatoes
cups pine nuts or slivered almonds
Maqloobeh or otherwise known as the “upside down dish” is one that the whole family gathers around in the whole Levant area, it can vary in ingredients from one house hold to the other yet the result is quite typical. The mixture of spiced rice and aubergines is my personal favorite with a sprinkle of almonds on top to add that nutty flavor to the mix it is perfectly served along with a simple salad and some yogurt on the side.
Chop the onions. Heat olive oil in a pain, add onions, stir till golden, add the chicken & the salt and pepper. Lower the heat and cook covered till the chicken is done. Lower the heat and close the pan to get the chicken to cook. Soak the rice in hot water for about 10 minutes.
To grill the egglants, cut them into into 0.5 cm rounds, brush with Noor Oil on both side and lay on the grill. Grill until golden on both sides and set aside. Do not forget to stir the chicken in between.
Slice tomatoes to 0.5cm rounds.To layer the Maqloobeh:In a deep dish, lay the first layer of tomatoes, then the second layer of the drained rice, followed by the chicken and the egg plant & sprinkle with the spices. Repeat the steps once more and cover the pan with chicken broth till 1 cm above the layers.
Cover the pan and simmer on low flame till the rice cooked. Make sure to check the pan in between to see if the water has dried up. Add more water if the rice is not fully cooked. Turn up the heat for a minute before taking it off the stove. Keep the pan covered.
Toast the almonds or pine nuts in some Noor Oil and drain the excess Noor Oil on a kitchen towel.
Take a serving dish big enough to cover the Maqloobeh pan and to hold its contents. In one swift move, flip the pan onto the dish. Knock the bottom of the pan with a wooden spoon before easing it off slowly, to reveal the Maqloobeh shaped like a cake on the serving dish.
Sprinkle with the nuts and serve it along with a fresh Mediterranean salad and some yoghurt on the side.