Low Carb Maqlooba / Makloubeh
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 530.9
- Total Fat: 43.6 g
- Cholesterol: 25.5 mg
- Sodium: 675.9 mg
- Total Carbs: 26.2 g
- Dietary Fiber: 11.3 g
- Protein: 16.4 g
View full nutritional breakdown of Low Carb Maqlooba / Makloubeh calories by ingredient
Introduction
MAKLOUBEH (Literally means "Upside-down"). Modified to cook without rice -- in order to be low-carb -- but still enjoy the same flavors. MAKLOUBEH (Literally means "Upside-down"). Modified to cook without rice -- in order to be low-carb -- but still enjoy the same flavors.Number of Servings: 4
Ingredients
-
1 lg. cauliflower, cut into florets
Salt, pepper and allspice to taste
Oil for frying (approx .5 - 1 cup)
1/3 cup pine nuts (or more if you want)
1 lg. onion, sliced
1/4 tsp. cinnamon
2 tsp ground sumac (if available)
2-3 lbs. chicken thighs with skin on
2 oz raw almonds (approx 1/2 cup), can be sliced or slivered or whole
1 large eggplant, peeled & sliced into 1/2 inch rounds
Tips
VARIATION: Fry potato slices in oil until tender. Place under the layer of eggplant or cauliflower when preparing the dish.
Directions
Peel eggplant, slice 1/2 inch thick, sprinkle with salt and let drain for 1/2 hour. Squeeze water off of eggplant and fry in hot oil until golden brown. Drain over absorbent paper.
Break or cut the cauliflower into medium-size flowerets. Sprinkle with salt. Fry in oil until golden brown (but doesn't need to be tender throughout). Drain on absorbent paper.
In a dutch oven or cast iron pan, saute onion in some oil until just golden. Add salt, pepper, and spices. Add chicken thighs and cook until skin is golden all over.
Take off heat and layer ingredients in this order: Onions & chicken thighs, cauliflower, eggplant slices. Cover with lid or foil and cook in over at 350 degrees for 30 minutes.
Meanwhile, cook pine nuts and almonds in a little oil or butter in a frying pan until golden. Remove from pan and sprinkle with salt.
Let cool for 15-20 minutes, then turn pot upside down in a large platter and garnish with pine nuts and almonds.
Serve with plain yogurt, cucumber/tomato salad, and rice for those not on a low-carb diet.
Serving Size: Makes 4 large servings
Number of Servings: 4
Recipe submitted by SparkPeople user MAKARIA.
Break or cut the cauliflower into medium-size flowerets. Sprinkle with salt. Fry in oil until golden brown (but doesn't need to be tender throughout). Drain on absorbent paper.
In a dutch oven or cast iron pan, saute onion in some oil until just golden. Add salt, pepper, and spices. Add chicken thighs and cook until skin is golden all over.
Take off heat and layer ingredients in this order: Onions & chicken thighs, cauliflower, eggplant slices. Cover with lid or foil and cook in over at 350 degrees for 30 minutes.
Meanwhile, cook pine nuts and almonds in a little oil or butter in a frying pan until golden. Remove from pan and sprinkle with salt.
Let cool for 15-20 minutes, then turn pot upside down in a large platter and garnish with pine nuts and almonds.
Serve with plain yogurt, cucumber/tomato salad, and rice for those not on a low-carb diet.
Serving Size: Makes 4 large servings
Number of Servings: 4
Recipe submitted by SparkPeople user MAKARIA.