Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, best eggplant maklouba by nadia. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Best Eggplant Maklouba By Nadia is one of the most popular of current trending meals on earth. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. Best Eggplant Maklouba By Nadia is something which I’ve loved my entire life. They’re nice and they look fantastic.
In a large saucepan, fry the eggplants slices in oil. Then place in a strainer until completely drained. Add in the pine nuts and almonds and cook over medium heat until nuts are roasted. Growing Nadia eggplants is a great choice for those who have lots of recipes to try or wish to freeze the fruit.
To begin with this particular recipe, we have to prepare a few components. You can have best eggplant maklouba by nadia using 11 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Best Eggplant Maklouba By Nadia:
- Take 4 medium eggplants, cut into thick slices
- Take 1 kg lamb, with bones, cut into medium pieces
- Take 2 cups rice, rinsed
- Make ready 1/4 cup almonds
- Take 1/4 cup raw pine nuts
- Make ready 6 cloves garlic
- Prepare 1 parsley, small bundle, chopped finely
- Prepare 1/2 teaspoon 7 spices
- Prepare 1 teaspoon turmeric
- Make ready vegetable oil
- Take salt to taste
The eggplant will literally bead up with water. Rinse rice until the rinse water is clear. Put rice in a bowl and cover with water to soak for about half an hour. Pound the chicken thighs with a tenderizing mallet.
Instructions to make Best Eggplant Maklouba By Nadia:
- In a large saucepan, fry the eggplants slices in oil. Then place in a strainer until completely drained.
- Heat 2 tablespoons of vegetable oil in a pan. Add in the pine nuts and almonds and cook over medium heat until nuts are roasted. Remove nuts from heat and set aside.
- Place the meat in a pot and cover with water. Add in the 7 spices and cook until the meat is done. Remove the meat onto a plate and reserve the meat broth. Season the meat with some salt.
- Sprinkle the bottom of a deep saucepan with a little bit of rice. Layer the eggplants over the rice and then add the meat as a third layer. Spread over the garlic cloves and arrange the rice over the garlic. Add in the turmeric, salt and just enough meat broth to cover the rice.
- Place a plate upside down over the rice to prevent it from scattering.
- Cover the pan and cook over low heat for 30 minutes, until the rice is cooked. Turn off the heat and remove the plate.
- Place a large serving dish over the pan and turn the pan content upside down. Lift up the pan slowly and you will get a "cake" with the arranged layers of makloubeh. Garnish with parsley and the roasted almonds and pines.
- Serve Hot.
Put rice in a bowl and cover with water to soak for about half an hour. Pound the chicken thighs with a tenderizing mallet. Season with salt and pepper on both sides. When frying the eggplant it's best not to overlap them - but it really doesn't matter too much in the end. Some reviewer's commented that the cooking time is too long.
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