Magloubeh
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A home-kitchen version of magloubeh, written step by step so it's easy to follow built around good chicken and pantry staples.
Ingredients
- 2 lb. chicken or lamb
- 1 lb. rice
- 2 large eggplant
- 1 head cauliflower
- a few potatoes, sliced thin (optional)
- salt and pepper to taste
- 1/2 tsp. bahar (Middle Eastern spice)
Method
Soak the rice for 1 hour in warm water.
Cook the meat in water.
Remove the meat and add a little butter or margarine in the water.
Put this water left over with the rice.
Fry the eggplant and cauliflower with cooking oil.
In a large pot, put the meat in the bottom, then the eggplant and cauliflower, then the rice and water from meat on top.
Cover pot and cook to a boil until the water begins to dry (about 15 to 20 minutes).
Turn heat down to low until it is all dry.
Turn heat off and let set for 20 to 30 minutes.
Turn upside down on a platter.
Serves a lot.
Serve with yogurt or salad.
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