Maqluba needs carefully cooked rice, prepared vegetables and cooked meat before layering. Turning out the pot is only the last step; a firm result starts with avoiding excess liquid in the rice and aubergine. These quantities serve about 4.
Ingredients
- 1 kg of meat is suitable for the pot, and 2 cups of basmati rice.
- Two medium eggplants, an onion, and a sliced tomato.
- 3 tablespoons oil, and a teaspoon of mixed spices.
- Cardamom, cinnamon, salt, pepper, and water to cook the meat.
Preparing ingredients
Cook the meat with onions, spices, and water until it is tender and fully cooked, then reserve the broth. Cut the eggplant into medium slices, brush it with oil and roast it in the oven until it softens and colours, or fry it according to your preference and drain the excess oil.
Arrangement of layers
Layer tomato slices, meat, aubergine and washed, drained rice in a suitable pot. Add hot broth according to the rice type, rather than pouring in all the available stock. Start with the ratio on the basmati pack, accounting for moisture from the vegetables.
Cooking and resting
Allow the liquid to begin to boil, then reduce the heat and cover the pot until the rice is cooked. After turning off the heat, leave it for 10-15 minutes to settle. Place a large, stable serving plate over the pot, use appropriate gloves and turn in a measured motion onto a safe surface.
If it doesn't keep its shape
If it does not hold its shape, the flavour is not necessarily affected. Serve with a spoon and note what to adjust. Excess broth, too little resting time or an unsuitable pot are common reasons. Use a pot you can lift safely; serve individual portions rather than turning out a very heavy batch.
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