Magluba

[esmatsgirl 1]

Thank you!! This is the version I was looking for...and how Esmat explained it. I think I will try this tonight.

Deb

My Recipe.

Boil boneless skinless chicken breasts in all spice salt and pepper til cooked. (Save juice)

Fry sliced potatoes (i make em in circles and fry til their 3/4 of the way cooked)

Fry Cauliflower Pieces til their semi soft (dont want em too brown)

*some put eggplant in it too, which you would just fry til brown

once all this is done. sprinkle some uncooked rice on the bottom of a pot. then layer chicken, then potatoes, eggplant, then cauliflower. dump rice over all of it. then add the juices from the chicken. i dont use measurements, i eyeball everything so my best advice is to pour the juices to cover the top of the rice by about 1/2 inch.

once its all in the pot. put it on the stove and bring it to a boil. once its boiling turn it on low and cover. You just steam could it the same way you would cook regular rice. Once all the juices are gone and rice is tender flip it onto a tray and voila. You have the easiest version of maqlooba ive ever seen.

note * some people fry the chicken, imo it makes it waaay too dry. also, you can sprinkle some pretty green stuff on it, almonds, whatever youd like...

[Mommy2ZaidnSalma 11]

super! glad i could help

[Daher.Diane 0]

ZaidsMommy seem to get it right =)

My recipe will be the same except that you cover the rice in hot water for 10 min, then wash before you can start. this will remove the extra carbohydrates and will get the rice good.

I also, fry the chicken in a saucepan with 1 tspn of butter for 2 min to give it a golden look.. Do this after you boil it, its not gonna get hard this way..

Also, 1tspn of sault goes with every two cups of rice.

[nunyab 0]

never heard of it but sounds good minus the egg plant... can't seem to get past the texture

[amal 4]

My Recipe.

Boil boneless skinless chicken breasts in all spice salt and pepper til cooked. (Save juice)

Fry sliced potatoes (i make em in circles and fry til their 3/4 of the way cooked)

Fry Cauliflower Pieces til their semi soft (dont want em too brown)

*some put eggplant in it too, which you would just fry til brown

once all this is done. sprinkle some uncooked rice on the bottom of a pot. then layer chicken, then potatoes, eggplant, then cauliflower. dump rice over all of it. then add the juices from the chicken. i dont use measurements, i eyeball everything so my best advice is to pour the juices to cover the top of the rice by about 1/2 inch.

once its all in the pot. put it on the stove and bring it to a boil. once its boiling turn it on low and cover. You just steam could it the same way you would cook regular rice. Once all the juices are gone and rice is tender flip it onto a tray and voila. You have the easiest version of maqlooba ive ever seen.

note * some people fry the chicken, imo it makes it waaay too dry. also, you can sprinkle some pretty green stuff on it, almonds, whatever youd like...

Yep, that's the recipe we use too..BUT I can't figure out how to get the cauliflower fried. It always ends up getting mushy and tasting like cr@po!a . What's the secret to that?

Hubster likes to put almonds and snoober in his ..as well as a little bit of green stuff. Our side dishes are some kind of yogurt and a cucumber salad- to mix with the rice as u eat it.

He also prefers to wash the chicken using lemon (a family thing), boil it, then fry it for a few minutes to get it a nice golden color.

Rice is a MUST-SOAK-FOR-15-MINUTES-IN-HOT-WATER thing for him or it's not rice and therefore the meal is not "proper"

Edited October 20, 2008 by amal

[JeanneVictoria 55]

My Recipe.

Boil boneless skinless chicken breasts in all spice salt and pepper til cooked. (Save juice)

Fry sliced potatoes (i make em in circles and fry til their 3/4 of the way cooked)

Fry Cauliflower Pieces til their semi soft (dont want em too brown)

*some put eggplant in it too, which you would just fry til brown

once all this is done. sprinkle some uncooked rice on the bottom of a pot. then layer chicken, then potatoes, eggplant, then cauliflower. dump rice over all of it. then add the juices from the chicken. i dont use measurements, i eyeball everything so my best advice is to pour the juices to cover the top of the rice by about 1/2 inch.

once its all in the pot. put it on the stove and bring it to a boil. once its boiling turn it on low and cover. You just steam could it the same way you would cook regular rice. Once all the juices are gone and rice is tender flip it onto a tray and voila. You have the easiest version of maqlooba ive ever seen.

note * some people fry the chicken, imo it makes it waaay too dry. also, you can sprinkle some pretty green stuff on it, almonds, whatever youd like...

Yep, that's the recipe we use too..BUT I can't figure out how to get the cauliflower fried. It always ends up getting mushy and tasting like cr@po!a . What's the secret to that?

Hubster likes to put almonds and snoober in his ..as well as a little bit of green stuff. Our side dishes are some kind of yogurt and a cucumber salad- to mix with the rice as u eat it.

He also prefers to wash the chicken using lemon (a family thing), boil it, then fry it for a few minutes to get it a nice golden color.

Rice is a MUST-SOAK-FOR-15-MINUTES-IN-HOT-WATER thing for him or it's not rice and therefore the meal is not "proper"

Amal, what is "snoober"? Don't think I have ever heard of it before!!

[amal 4]

Snoober is pine nuts. I knew it as snoober for about a year before I realized it was 'pine nuts' here so I just stick with snoober lol

eta... we don't just add snoober and pine nuts.... we FRY them and then add them lol...it's not the same if they're not fried first

Edited October 20, 2008 by amal

[Mommy2ZaidnSalma 11]

we also use yougurt salad as a side

I hate fried chicken in my maqlooba, but thats just me..

Yes, we too must soak our rice for 15 mins or its not the same for him...where did this silly tradition come from

p.s. I HATE eggplant too. I have a bad problem with the texture

[~Jackie~ 30]

for using snoober in a post

On the rice note...hubby is telling me from 6,244 miles away that I need to put oil in the rice when I cook it ? Well, whats up with that?

[Y's_habibitk 2]

I tried it for the first time last weekend. yummo!

I did it yesterday using eggplant(left it out last time) I braised it in tahini for a few minutes to get a lil different taste to it. pretty darn good. "Lisa's version of maglubeh" lol

I had no idea what it was until i read this post last week and went looking for recipes. I texted hubby last night that i was making it and he made me say it a few times because it was "so cute in your arabic" hee hee Then told me he likes carrots and peas instead of calliflower or eggplant.. fair enough

Jackie- oil in rice? hmmm i do that occasionally when i make chicken masala. heh heh

Lisa

[Nothing1234 2]

we also use yougurt salad as a side

I hate fried chicken in my maqlooba, but thats just me..

Yes, we too must soak our rice for 15 mins or its not the same for him...where did this silly tradition come from

p.s. I HATE eggplant too. I have a bad problem with the texture

I'm not big on eggplant but I will eat it....as for fried chicken in it...i'm the same way...no way. LOL

[Daher.Diane 0]

for using snoober in a post

On the rice note...hubby is telling me from 6,244 miles away that I need to put oil in the rice when I cook it ? Well, whats up with that?

oil prevents the rice from sticking to the bottom while cooking. You don't need it since you already have some oil on the stuff that you fried.

Btw snoober is http://images.google.com/images?client=ope...sa=N&tab=wi

Also, eggplant and the cauliflower get smoshy and thats the idea for most people, for me, I don't like either one of them.