Recipes
from the Holy Land
There
is no bad food in Palestine. I tell the people here that my two
favorite things are the people and the food. It's a toss-up
which one is my favorite, but I guess I have to say the people.
Maqluba is an upside down chicken and rice dish. Some call it
the national dish of Palestine. I call it delicious.
Bring the water to boil in a large pot with the onion, garlic, cinnamon, turmeric, garam masala, salt, and pepper. Then, add your chicken (or lamb), reduce the heat to low, and simmer for 15 to 20 minutes. Then, separate the chicken fro the liquid and set it aside. Transfer the liquid to a bowl.
While the chicken mixture simmers, and if you aren't stressed about doing two things at the same time while cooking, heat the oil in a large, deep skillet over medium heat. Fry the eggplant slices in hot oil until they are brown on both sides Remove to a plate lined with paper towels. Repeat the process with the zucchini and cauliflower. Cook up the broccoli until it is hot and then set it on paper towels as well.
Layer the chicken in the bottom of the large pot. Arrange the eggplant, zucchini, broccoli, and cauliflower on top of the chicken in layers. Pour the rice over the meat and vegetables, shaking the pot gently to allow the rice to settle into the dish. Pour the reserved cooking liquid from the chicken over the mixture until it is completely covered. Add water if needed.
Cover the pot and simmer over low heat until the rice is soft and the liquid is absorbed, 30 to 45 minutes. Remove the lid from the pot. Place a large platter over the pot and flip the pot so the dish is upside down on the platter. Serve with yogurt on the side.
Maqluba
from Taybeh, Palestine
from Taybeh, Palestine
| 7
cups of water 2
onions, chopped
2
tsp garam masala
1 Tbs garlic, chopped 1 tsp ground cinnamon 1 tsp ground turmeric 1
pinch of salt
black pepper to taste |
2
cups cooking oil
2 cups meat (chicken or lamb), diced 1 large eggplant, cut into 3/4-inch slices 2 zucchini, cut into 1/4-inch slices 1 cup broccoli 1 cup cauliflower 1 1/2 cups jasmine rice 1 (16 oz) container of plain yogurt |
Bring the water to boil in a large pot with the onion, garlic, cinnamon, turmeric, garam masala, salt, and pepper. Then, add your chicken (or lamb), reduce the heat to low, and simmer for 15 to 20 minutes. Then, separate the chicken fro the liquid and set it aside. Transfer the liquid to a bowl.
While the chicken mixture simmers, and if you aren't stressed about doing two things at the same time while cooking, heat the oil in a large, deep skillet over medium heat. Fry the eggplant slices in hot oil until they are brown on both sides Remove to a plate lined with paper towels. Repeat the process with the zucchini and cauliflower. Cook up the broccoli until it is hot and then set it on paper towels as well.
Layer the chicken in the bottom of the large pot. Arrange the eggplant, zucchini, broccoli, and cauliflower on top of the chicken in layers. Pour the rice over the meat and vegetables, shaking the pot gently to allow the rice to settle into the dish. Pour the reserved cooking liquid from the chicken over the mixture until it is completely covered. Add water if needed.
Cover the pot and simmer over low heat until the rice is soft and the liquid is absorbed, 30 to 45 minutes. Remove the lid from the pot. Place a large platter over the pot and flip the pot so the dish is upside down on the platter. Serve with yogurt on the side.