Recipe of Perfect Best Eggplant Maklouba By Nadia

Hello everybody, it is Brad, welcome to my recipe page. Today, we're going to make a distinctive dish, Easiest Way to Prepare Quick Best Eggplant Maklouba By Nadia. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Best Eggplant Maklouba By Nadia, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Best Eggplant Maklouba By Nadia delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Best Eggplant Maklouba By Nadia is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Best Eggplant Maklouba By Nadia estimated approx 30 mins.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have Best Eggplant Maklouba By Nadia using 11 ingredients and 8 steps. Here is how you cook it.

An upside down eggplant and rice casserole. A very tasty and great looking Palestinian dish.

Ingredients and spices that need to be Get to make Best Eggplant Maklouba By Nadia:

1. 4 medium eggplants, cut into thick slices
2. 1 kg lamb, with bones, cut into medium pieces
3. 2 cups rice, rinsed
4. 1/4 cup almonds
5. 1/4 cup raw pine nuts
6. 6 cloves garlic
7. 1 parsley, small bundle, chopped finely
8. 1/2 teaspoon 7 spices
9. 1 teaspoon turmeric
10. vegetable oil
11. salt to taste

Instructions to make to make Best Eggplant Maklouba By Nadia

1. In a large saucepan, fry the eggplants slices in oil. Then place in a strainer until completely drained.
2. 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.
3. 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.
4. 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.
5. Place a plate upside down over the rice to prevent it from scattering.
6. Cover the pan and cook over low heat for 30 minutes, until the rice is cooked. Turn off the heat and remove the plate.
7. 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.
8. Serve Hot.

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