Makloubeh
Makloubeh, a much beloved Palestinian dish (the word means "upside-down") is a casserole dish made with a layer of either chicken quarters or diced mutton that has been sauteed in clarified butter, a layer of sliced onion and eggplant and another layer of saffron-colored rice. Before being served the dish is turned upside down onto a large platter and sprinkled over with pine nuts. Needless to say, as with all folk-recipes, this one has a nearly infinite number of variations. Lamb can also be used instead of chicken.
If you are using kosher chicken do not add any extra salt. You get enough salt from the chicken and the salted eggplant.
2 large aubergines sliced
1 whole chicken, skinned and quartered (or 6 chicken thighs)
2 chopped onions
2 tbs pine nuts
1/2 tsp turmeric
1/2 tsp paprika
2 small green chillis
2 tbs oil
1 small chopped caulieflower
1 1/2 cups rice
3 cups chicken stock
salt & pepper
Fry the pine nuts till golden brown and remove. Fry the chopped onions and chillis until soft and add meat, salt & spices. Fry till meat browned. Seperately, deep fry the aubergines and remove. Now deep fry the caulieflower for 1 min then remove. Put 2 tbs of rice in the pot and put the meat mixture on top. Then layer the vegetables on top ( try to arrange some aubergine slices around the sides). Add the remainder of the rice on top. Add the chicken stock, salt & pepper. Cover and simmer for 40 mins. To serve: place the pot UPSIDE-DOWN (translates to 'makloubeh') on a large dish. Carefully lift the pot trying to retain the shape of the contents. Decorate with the pine nuts. Serve with youghurt and green salad.
