Hello everybody, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, best eggplant maklouba by nadia. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
Best Eggplant Maklouba By Nadia is one of the most favored of current trending foods on earth. It’s appreciated by millions daily. It is easy, it is fast, it tastes yummy. They are nice and they look wonderful. Best Eggplant Maklouba By Nadia is something which I’ve loved my whole life.
To get started with this recipe, we must prepare a few components. You can cook best eggplant maklouba by nadia using 11 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Best Eggplant Maklouba By Nadia:
- Prepare 4 medium eggplants, cut into thick slices
- Make ready 1 kg lamb, with bones, cut into medium pieces
- Make ready 2 cups rice, rinsed
- Take 1/4 cup almonds
- Make ready 1/4 cup raw pine nuts
- Get 6 cloves garlic
- Get 1 parsley, small bundle, chopped finely
- Prepare 1/2 teaspoon 7 spices
- Prepare 1 teaspoon turmeric
- Prepare vegetable oil
- Get salt to taste
Steps to make Best Eggplant Maklouba By Nadia:
- In a large saucepan, fry the eggplants slices in oil. Then place in a strainer until completely drained.
- 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.
- 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.
- 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.
- Place a plate upside down over the rice to prevent it from scattering.
- Cover the pan and cook over low heat for 30 minutes, until the rice is cooked. Turn off the heat and remove the plate.
- 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.
- Serve Hot.
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