Makloubeh 1. The dish is then flipped upside-down when served — hence the name makloubeh, which translates literally as "upside-down." We often make this dish for important events, such as Eid, Ramadan, and family birthdays, as it is a labor of love. The cinnamon in the rice really makes. Guidebooks to Jordan, Syria, and the Levant all refer to makloubeh as common dishes in the region, with no treatise on origin.

I remember my mother making it and am now making it for my children. A few steps but fairly easy and so yummy. Plus the house smells great while it's cooking! You can have Makloubeh 1 using 15 ingredients and 9 steps. Here is how you cook it.

Ingredients of Makloubeh 1

It's 1 of large cauliflower.
Prepare 3 lbs of chicken cut.
It's 1 of large tomatoes.
You need 2 cups of basmati rice.
You need 3 of potatoes.
Prepare of Oil for frying.
Prepare 1/2 teaspoon of allspice.
Prepare 1/2 teaspoon of pepper.
You need 3 of bay leaves.
It's 1/2 teaspoon of turmeric.
Prepare 2 teaspoon of butter.
It's 4 teaspoon of salt.
You need Dash of garlic powder.
Prepare stick of Cinnamon.
It's 31/2 cups of the chicken stock.

When hot, fry the aubergine in batches for a minute a side, until nicely tanned. Maqluba or Maqlooba (Arabic: مقلوبة ‎) is a traditional Syrian, Iraqi, Palestinian, and Jordanian dish served throughout the Levant. It consists of meat, rice, and fried vegetables placed in a pot which is flipped upside down when served, hence the name maqluba, which translates literally as "upside-down." The dish goes back centuries and is found in the Kitab al-Tabikh, a collection of. Makloubeh (pronounced, Ma'loubeh in the Levant where it originates from and literally meaning "upside-down") is one of the first Middle Eastern dishes I attempted to veganise back in the early years of writing this blog.

Makloubeh 1 instructions

Wash chicken an hour before with vinegar and lemon and salt.
Boil the chicken with skimming the froth as it appears on the surface after 15 minute I add the one tablespoon of salt some of the pepper and the cinnamon stick few of the bay leaves cover and simmer united tender hour later drain broth into bowl..
Lay the chicken on tray spread some of the butter on top and broil to get color..
Break the cauliflower into flowerets and slice the potatoes about one inc and sprinkle with salt, fry in deep hot oil until golden drain on paper, you could fried the chicken if you do not want to broil it in this step..
4 quarter pot, you start layerings first chicken slice tomatoes potatoes cauliflower then the washed rice start with 21/2 broth boiled add the spices and let it all come to fast boil..
Reduce heat cook covered for 40 minutes if the rice is not tender you add 1/2 cup of the broth must be boiled, cook until rice is tender and water is absorbed cooking time about hour.
Let it cool for 15 minutes then turn the pot upside down in a large platter let it set in the pot for another 10 min before lifting the pot slowly enjoy.
Serve with Greek plan yogurt or salad..
Another Version of this dish you could use eggplant garlic onion tomatoes with lamb meat same steps instead of chicken and cauliflower great taste yummy..

The original recipe has since been lamentably deleted, but I am proud to say that its successor is the heartiest. Put the lamb and onions in a saucepan, cover with water and then bring to the boil. Remove any scum that appears on the surface and keep doing so until no more scum appears. Once cooked, remove the lamb from the water but keep the water in the pan. Makloubeh (which translates literally into "upside down") is a famous Levantine one-pot rice, spice, and vegetable dish.