Maqluba
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 394.2
- Total Fat: 15.6 g
- Cholesterol: 58.3 mg
- Sodium: 193.7 mg
- Total Carbs: 33.3 g
- Dietary Fiber: 6.3 g
- Protein: 31.3 g
View full nutritional breakdown of Maqluba calories by ingredient
Introduction
BOMB! BOMB!Number of Servings: 6
Ingredients
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Ingredients:
Water, tap, 7 cup (8 fl oz)(remove)
*sweet yellow onion, raw (1 medium onion), 2 serving(remove)
Garlic, 4 clove(remove)
Cinnamon, ground, 1 tsp(remove)
*ground tumeric, 1 tsp(remove)
*Garam Masala, 2 tbsp(remove)
Salt, 1 dash(remove)
Pepper, black, 1 dash(remove)
*Extra Virgin Olive Oil, 1 cup(remove)
*2 cups diced chicken(remove)
Eggplant, fresh, 1 eggplant, unpeeled (approx 1-1/4 lb(remove)
Zucchini, 2 cup, sliced(remove)
Broccoli, fresh, 1 cup, chopped or diced(remove)
*White Rice, medium grain, 1.5 cup(remove)
Oikos Organic Greek Yogurt, Plain, 16 oz(remove)
*Artichoke Heart, Quartered, canned (10 pieces, 3/can), 2 serving(remove)
Directions
1.Bring to a boil the water, onion, garlic, cinnamon, turmeric, garam masala, salt, and pepper in a large pot. Add the lamb; reduce the heat to low and simmer 15 to 20 minutes. Separate the lamb from the liquid and set aside. Transfer the liquid to a bowl.
2.While the lamb mixture simmers, heat the oil in a large, deep skillet over medium heat. Fry the eggplant slices in the hot oil, assuring the pieces do not touch, until brown on both sides; remove to a plate lined with paper towels to drain. Use the same procedure to fry the zucchini and the cauliflower. Cook the broccoli in the oil until hot and remove to a paper towel-lined plate to drain.
3.Layer the lamb into the bottom of the large pot. Arrange the eggplants, zucchini, broccoli, and cauliflower on top of the beef in layers. Pour the rice over the beef and vegetables, shaking the pot gently to allow the rice to settle into the dish. Pour the reserved liquid from the beef over the mixture until it is completely covered. Add water if needed.
4.Cover the pot and simmer over low heat until the rice is soft and the liquid is absorbed, 30 to 45 minutes. Remove the lid from the pot. Place a large platter over the pot and flip the pot so the dish is 'upside down' on the platter. Serve with yogurt on the side.
Serving Size: 6 plate size servings
Number of Servings: 6
Recipe submitted by SparkPeople user NGUZEK.
2.While the lamb mixture simmers, heat the oil in a large, deep skillet over medium heat. Fry the eggplant slices in the hot oil, assuring the pieces do not touch, until brown on both sides; remove to a plate lined with paper towels to drain. Use the same procedure to fry the zucchini and the cauliflower. Cook the broccoli in the oil until hot and remove to a paper towel-lined plate to drain.
3.Layer the lamb into the bottom of the large pot. Arrange the eggplants, zucchini, broccoli, and cauliflower on top of the beef in layers. Pour the rice over the beef and vegetables, shaking the pot gently to allow the rice to settle into the dish. Pour the reserved liquid from the beef over the mixture until it is completely covered. Add water if needed.
4.Cover the pot and simmer over low heat until the rice is soft and the liquid is absorbed, 30 to 45 minutes. Remove the lid from the pot. Place a large platter over the pot and flip the pot so the dish is 'upside down' on the platter. Serve with yogurt on the side.
Serving Size: 6 plate size servings
Number of Servings: 6
Recipe submitted by SparkPeople user NGUZEK.