Maqlube (specific Arabic)

Maqlube Recipe: A Delicious Twist on Culinary Tradition

The culinary journey often takes us to distant places, and today I invite you to discover one of the most fascinating dishes from Eastern cuisine: Maqlube. This recipe means "upside down" in Arabic, and the dish is served with the layers inverted, creating a remarkable culinary spectacle. It is a harmonious combination of chicken, rice, and vegetables, coming together in an exceptionally tasty way.

Preparation time: 20 minutes
Cooking time: 30-40 minutes
Total time: 1 hour
Number of servings: 6-8

Necessary ingredients:

- 1 large chicken (approximately 1.5-2 kg)
- 1 onion
- 1 teaspoon of salt
- A few peppercorns
- A few allspice berries
- A few cardamom pods
- A few cloves
- 2 bay leaves
- 1.5 - 2 kg of eggplant
- 3-4 tomatoes (preferably ripe)
- 2-3 carrots
- 4 cups of rice (regular rice, not basmati)
- 3 tablespoons of olive oil
- Rice spices: 1 teaspoon of curry, 1/2 teaspoon of pepper, 1/4 teaspoon of allspice, 1/4 teaspoon of cardamom

Preparation steps:

1. Boiling the chicken: In a large pot, place the cleaned chicken along with the halved onion, salt, pepper, allspice, cardamom, cloves, and bay leaves. Cover with water and boil for 30-40 minutes, or until the chicken is cooked and tender. After boiling, keep the chicken broth, as you will use it later.

2. Preparing the eggplants: Wash the eggplants, peel them, and slice them lengthwise, about 1.5-2 cm thick. Place them in a bowl and sprinkle with salt. Let them sit for 20 minutes to remove excess water. After that, rinse them and gently squeeze to remove excess salt.

3. Baking the eggplants: Preheat the oven to 180°C. Grease a baking tray with oil (avoid olive oil, use a neutral oil) and arrange the eggplant slices in the tray, brushing a little oil on top. Bake the eggplants for 25-30 minutes, turning them after 15 minutes for even browning.

4. Preparing the carrots: Peel the carrots and slice them into rounds. Fry them in oil over medium heat, then remove them to an absorbent paper to remove excess oil.

5. Preparing the tomatoes: Wash the tomatoes and slice them into 1 cm rounds. Lightly fry them without peeling to preserve the flavor.

6. Preparing the rice: Wash the rice under cold water, then soak it in warm water for about 30 minutes. After soaking, drain it and let it sit in a strainer for 15 minutes. In a bowl, mix the rice with the fried carrots and the powdered spices (curry, pepper, allspice, cardamom), adding a teaspoon of salt.

7. Assembling the Maqlube: In a rice cooker or a regular pot, place the fried tomatoes at the bottom of the pot. On top of them, place the chicken pieces skin side down, seasoning them with a little pepper and salt. Follow with a layer of eggplants, and finally, place the rice mixed with carrots and spices. Add the strained chicken broth, ensuring it covers the rice by about 1.5 cm. If the broth is insufficient, top it up with water.

8. Final cooking: If using a rice cooker, let it do its job for 30 minutes without stirring. When signs indicate it’s done (usually a "click"), it’s time to add 3 tablespoons of hot olive oil over the Maqlube. If cooking on the stove, cover the pot and let it simmer on low heat for 30 minutes, stirring gently every 15 minutes. After cooking, leave the pot covered for 20 minutes.

9. Serving: Using a spatula or a platter, invert the Maqlube onto a large plate. Ideally, the dish should present itself like a cake, with layers of chicken, eggplant, and rice visible. Serve immediately, accompanied by fresh salads or yogurt.

Practical tips:

- Variations: You can try Maqlube with other vegetables, such as cauliflower or peas. Also, instead of chicken, you can use lamb or beef, adapting the recipe to your preferences.
- Nutrition: This recipe is rich in protein due to the chicken and rice, providing you with energy throughout the day. Eggplants are an excellent source of antioxidants, and carrots add a boost of vitamin A.
- Calories: A serving of Maqlube (about 250g) contains around 400-450 calories, depending on the cooking method and the ingredients used.

Frequently asked questions:

1. Can I use basmati rice?
- Although the traditional recipe does not use basmati rice, you can experiment with this variant, keeping in mind that the cooking time may vary.

2. How can I prevent the rice from sticking?
- Make sure to wash the rice well before cooking and use enough water, following the correct proportions.

3. Can it be prepared in advance?
- Yes, Maqlube can be made a few hours ahead, and the flavor improves as the aromas meld.

So, get ready to surprise your family and friends with this delicious Maqlube recipe, a dish that not only delights the taste buds but also offers a remarkable visual experience. Enjoy your meal!

 Ingredients: In Arabic, 'maqlub' means upside down. So, more simply put, it would be with the bottom up. We are dealing with a dish that is bottom up. This dish is made very often here. It is a mixture of chicken, rice, and eggplant (it can also include other vegetables: cauliflower, green beans...). This dish is simple and quick, but since it is not made in Romania, I will write in detail so that I am understood. Ingredients: - 1 large chicken (boiled with 1 onion, 1 teaspoon of salt, a few peppercorns, a few allspice berries, a few cardamom pods, a few cloves, 2 bay leaves) - 1.5 - 2 kg of eggplant - 3-4 tomatoes - 2-3 carrots - salt - 4 cups of rice (normal, not basmati..) - 3 tablespoons of olive oil - powdered spices for rice: 1 teaspoon of curry, 1/2 teaspoon of pepper, 1/4 teaspoon of allspice, 1/4 teaspoon of cardamom.