Medfoun Maqloobeh
Medfoun Maqloobeh is a traditional Middle Eastern dish that combines layers of vegetables, rice, and meat, making it a heartwarming and comforting meal that brings families and friends together. The name "Maqloobeh" translates to "upside down," which refers to the dramatic presentation of the dish when turned over before serving. This dish has been savored across generations, rich in history and culinary heritage. Originating from the Levantine region, Maqloobeh is a popular staple often prepared for celebrations and gatherings. It showcases the harmonious blend of spices and flavors unique to Middle Eastern cuisine.
Ingredients
- Eggplant
- Potatoes
- Carrots
- Chicken pieces
- Basmati rice
- Cardamom pods
- Cinnamon stick
- Bay leaf
- Salt
- Black pepper
- Olive oil
- Onion
- Garlic
- Tomato paste
- Water
- Parsley for garnish
- Almonds for garnish
- Pine nuts for garnish
Preparation
To prepare this delightful dish, one must first meticulously organize and prepare the ingredients. Begin by slicing the eggplants into medium rounds, sprinkle each side with salt, and place them aside for about 30 minutes to remove excess moisture. Meanwhile, peel and slice the potatoes and carrots into thin discs. Rinse the Basmati rice under cold water until the runoff is clear to remove excess starch, then soak it in warm water for at least 20 minutes. In the meantime, chop the onion and garlic finely, setting them aside for later use.
Cooking Process
Step 1: Preparing the Vegetables
After 30 minutes, rinse and pat dry the eggplant slices with a clean kitchen towel. Heat olive oil in a large pan, and fry the potatoes, carrots, and eggplants until they attain a golden-brown color. Lay the fried vegetables on paper towels to drain any excess oil.
Step 2: Cooking the Chicken
Dice the chicken pieces into large chunks, then add them into a pot with olive oil. Sauté until the chicken begins to brown. Add the chopped onion and garlic to the pot, cooking them until the onions become translucent. Stir in 2 tablespoons of tomato paste, along with the cardamom pods, cinnamon stick, bay leaf, and a sprinkle of salt and black pepper. Allow the spices and the chicken to cook together for a few more minutes before adding enough water to cover the mixture. Simmer for about 25 minutes until the chicken is tender and infused with flavor.
Step 3: Layering and Cooking Maqloobeh
Once the chicken is cooked, it’s time to layer the Maqloobeh. In a large pot, place the fried eggplant slices as the base layer. Subsequently, add a layer of fried potatoes and carrots. Carefully arrange the cooked chicken on top of the vegetables, then drain the soaked rice and spread it evenly over the chicken. Pour the reserved chicken broth over the rice just to the point that it’s covered. Place the pot on medium heat and allow it to cook for 20-30 minutes. Check every so often, ensuring there is enough liquid, adding more water if necessary to prevent the dish from sticking. Use a cooking timer to keep track of the time ensuring the rice is fully cooked.
Serving and Enjoying Maqloobeh
Once cooked, allow the dish to sit for 10 to 15 minutes before inverting. Carefully flip the pot onto a large serving platter and gently remove it to reveal the beautifully layered Maqloobeh. Garnish with fresh parsley, and roasted almonds, and pine nuts for added texture and flavor. Serve hot and enjoy the rich, aromatic flavors of this Middle Eastern classic with family and friends. Each bite of Medfoun Maqloobeh is a journey through layers of flavors and history, reflecting the warmth and hospitality inherent to Middle Eastern culture.