Sunday, 1 May 2016



It is a traditional dish of Jordan and Palestine. The dish includes meat, rice, and fried vegetables placed in a pot, which is then flipped upside down when served, hence the name maqluba, which translates literally as "upside-down".When the casserole is inverted, the top is bright red colour from the tomatoes  and rest covered with other vegetables. It is usually served with either Yogurt or simple Arabic salad...
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Today I have made Veg Maqluba..and have adapted the recipe as per the availability of the ingredients in my kitchen...
1 1/2 cups Basmati Rice washed and soaked for 30 minutes
2 big size Potatoes peeled and cut into thick rounds
2 Eggplants cut into thick round
1 Cauliflower cut into medium florets
3 Tomatoes cut into thick rounds
1 Onion chopped
2 Garlic Clove chopped
1 tsp Turmeric powder
1 tsp Cumin powder
1 1/2 tbsp Baharat powder
1/2 tsp Pepper powder
1/2 tsp Allspice powder
***1/2 tsp Cloves powder
     1/2 tsp Cinnamon powder
     1/4 tsp Nutmeg powder***
2 Bay Leaves
Salt to taste
4 1/2 cups of Vegetable stock or water
2 tbsp Oil
Oil to fry the Vegetables
1 tbsp Butter, melted
1 tbsp Almond and Pistachio flakes
Few Raisins and dry Berries  for garnishing

Heat 1 tablespoon of oil in a pot, add bay leaves, onions and garlic, stir for 2 minutes.  Add salt, pepper, turmeric powder, cumin powder, allspices powder and baharat powder. Add 4 1/2 cups vegetable stock and let simmer for 10 minutes. Keep it aside.
Take another pan, heat the oil for frying. Add the  eggplant slices and fry it from both sides until golden brown. Take it out and on an absorbent paper, keep it aside. Fry the cauliflower florets and keep it aside. Fry the potatoes and keep it aside.
Take a heavy bottom pot. Grease it with butter. Arrange the tomato, eggplant, potatoes and cauliflower in layers. Pour 1/2 the stock, add the rice and then pour the remaining stock. Cover it and cook it on a low flame. Till the rice is cooked. Let it cool a bit, then carefully flip it up-side down on a serving platter. Garnish it with raisins, berries, almond and pistachio flakes. Serve hot with fresh yogurt or Arabic salad.

Baharat Spice powder
1 tbsp Coriander seeds
2 tbsp Cumin seeds
2 tbsp Pepper Corns
1 tbsp Cloves
2 to 3 sticks of Cinnamon
4 Cardomom
2 tbsp paprika / chill powder
1 small Nutmeg

Blend all the above spices in a blender. Store it in a dry glass container.


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