1 1/2 cups rice, soaked 1/2 hour in water to cover
Instructions
Heat the oil in a large skillet over medium heat. Saute the eggplant slices on each side to lightly brown. Remove to a plate.
Add more oil to the skillet if needed and saute the onions until translucent. Add the ground lamb or beef, allspice, cinnamon, nutmeg, salt, pepper and drain off excess oil.
Grease a 3-quart heavy bottomed saucepan well with olive oil, butter, lard or shortening. Drain the rice. Lay the tomato slices to cover th ebottom of the saucepan. Sprinkle about 1/2 cup of the rice over the tomatoes. Spoon the meat mixture over the rice. Lay the eggplant slices to cover the meat and press down well to compact all the ingredients. Add the rest of the rice and the seasoned water or stock.
Bring to a boil over medium high heat, then quickly reduce heat to low, cover tightly and simmer for 45-50 minutes. Toward th end of the cooking time, check to see if more water needs to be added. Remove from heat and let rest for 15 minutes. Remove lid adn invert a serving platter over the saucepan. Turn upside down and carefully slip the saucepan off the ring. Serve hot.
Originally Submitted
10/19/2011
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