Mahlooba
From tippystclair 16 years ago
- 35 minutes to make
- Serves 8
Mah'looba is Arabic for "upside down" which is what you do to this dish after you cook it. Serve it with plain yogurt and an Egyptian tomato and cucumber salad (posted). You will sleep for hours after eating this, just like they do in the middle east. Read more What a great place! See less
Ingredients
- 1 (4 pound) whole chicken, cut into pieces shopping list
- 8 cups water shopping list
- 6 chicken stock cubes shopping list
- 2 Tbsp olive oil shopping list
- 1/2 medium onion, chopped shopping list
- 2 Tbsp ground allspice shopping list
- 1/2 tsp cumin shopping list
- 1/2 teaspoon ground cardamom shopping list
- 6 whole cardamom seeds shopping list
- 3 bay leaves shopping list
- 2 cloves garlic,finely minced shopping list
- 2 1/2 cups regular cheap white rice, rinsed and drained shopping list
- vegetable oil shopping list
- 3 large tomatoes, thickly sliced (use the tops where the stem attaches as well, don't discard them) shopping list
- Your choice of: shopping list
- 4 large white potatoes, sliced into rounds shopping list
- OR shopping list
- 1 large head cauliflower, separated into florets, then sliced shopping list
- OR shopping list
- 2 med eggplants, thinly sliced shopping list
How to make it
- You will need 2 large stock pots, a large frying pan and a large, sturdy, heatproof round platter or tray .
- Place chicken in a large pot with water, stock cubes, onion, olive oil, spices and garlic. Bring to a boil, and cook until chicken is tender but not fall ing off the bone, about 20 minutes. Remove chicken, take out the 6 cardamom pods and 3 bay leaves and reserve broth.
- Heat the oil in a skillet over medium heat.
- Fry the chicken pieces until browned and place on a separate plate (no need to drain the oil from them).
- Fry the potatoes or cauliflower or eggplant in the hot oil until browned. Place them on a separate plate (no need to drain the oil from them).
- Cover the bottom of a large stockpot,with the sliced tomatoes (this is done so that the rice will not stick to the bottom of the pan).
- Sprinkle a handful of rice over the tomatoes.
- Place the browned chicken in the pot on the rice.
- Sprinkle a handful of rice over the chicken..
- Layer the browned vegetable (potatoes, cauliflower or eggplant) over the rice and chicken.
- Cover with the rest of the rice.
- Pour in the reserved broth until it reaches a level about 1/2 inch above the level of the rice.
- Cover the pot, and cook over medium-low heat for 30 minutes,or until rice is tender.
- When the liquid has absorbed, have a large round tray/platter ready.
- Uncover the pot, and place the tray over the top.
- Flip it so that the pan is upside down on top of the tray (wear your oven gloves and get someone to help you if needed!).
- Let stand for 5 minutes then slowly remove the pot to let the food fall onto the tray.
- Serve with lots of plain yogurt and Egypitan tomato and cucumber salad.
- DELICIOUS, I promise!
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