Conflict Cooking: Makloubeh (Palestinian Flipped Rice)
Vegan & Non-vegan options Serves 6-8 / Prep. time: 1.5 hours
The end of this year brought some sadness over me and my family. My beloved mum died on 2nd Advent. I had the wonderful gift to spend her last days and hours very close to her.
Mutti was very sad in recent times about all the war that is going on in the world. Watching the news often remined her own childhood watching the bombs fall over München.
Everybody that knew my Mutti, knew also that she was a very good passionate cook. Instead of a Christmas card, this year I made a Palestinian Makloubeh in honour of her and as my own very tiny and humble contribution to more peace in Gaza and the rest of the world.
Equipment
1. Large pot, with handles underneath – See Notes (2)
2. Baking sheet – See Notes (3)
3. Large pan for cooking
Ingredients
Meat (2 Options)
· Meat Filling Option: 500g minced lamb
· Vegan Meat Filling Option: 1 tin chickpeas, rinsed & dried; 400g firm tofu, drained & pressed; 250g walnuts, crushed
Spice Mix
2 tbsp tsp seven spice: 1 tbsp ground allspice, black pepper, cinnamon, cloves, coriander, cumin, nutmeg
1 tsp ground cardamom
1/4 tsp ground cinnamon
1/4 tsp turmeric
1 tsp salt – adjust to taste
Vegetables
2 onions, small diced
6 large tomatoes, sliced 1/4 inch
8 small potatoes, peeled & sliced 1/4 inch
2 large aubergines, sliced 1/2 inch
The Rest
1 tbsp neutral or olive oil
spray oil
750 ml veggie broth (more if needed to cover the pot)
500g long grain rice (basmati), rinsed & soaked
2 bayleaves
40g pine nuts, toasted
Parsley, chopped for garnish
Directions
Mix the spices in a small bowl. Set aside for later.
Wash the vegetables. Make sure the potato and aubergine slices are completely dry before air-frying. I use a clean kitchen towel to keep them dry – See Notes (3).
Prepare the rice. Rinse thoroughly until water runs clear. Soak in a large bowl with water for 15-20 minutes. Rinse again and drain well.
Coat the potato and eggplant slices with a little oil spray (optional). Air fry for 15-20 minutes at 165C – flipping halfway. Remove and set aside over paper towels.
Option 1: Preparing Lamb meat: Heat the olive oil in a large frying pan over medium heat. Fry the onions for ca 3-4 minutes. Add meat, the spices, salt and some pepper, stir and brown the meat all over and cook for 10 minutes on medium heat. You want it not too dry. Remove and set aside.
Option 2: Preparing the Vegan meat: Drain and press tofu for 15 minutes to release liquids. Place under a heavy bowl of fruit. Pat dry with towel to remove excess liquids. Mash the chickpeas, leaving some in whole. Crumble the tofu into small chunks over the chickpeas. Add in the crushed walnuts, and mix everything. In a hot pan with oil sauté the onions until translucent – about 5 minutes. Add in the vegan meat filling and cook until it changes colour. Add the spice mix. Lower the temperature to medium and cook for 10 minutes, until browned – stirring occasionally. Remove and set aside.
Layering the pot
Coat the pot carefully with olive oil all over (bottom and rims). Place the tomato slices at the bottom. Layer the eggplant slices, overlapping to avoid gaps – creating a large bowl-like bottom to hold the meat. Add the vegan/meat filling, packing it tightly with the back of a spoon. Cover with the potato slices to close off the meat layer.
Carefully sprinkle the drained rice over the potatoes, spreading it with your hands to make it as flat as possible. Place a spoon at the edge of the rice, with the back of it facing upwards. Slowly drizzle the broth onto the spoon to drizzle down and cover the pot. Top it off with the bayleaves, and cinnamon stick (optional). Then cover with a heat-proof plate, pushing it down slightly to hold in place – See Notes (4).
Bring the pot to a boil over high heat, then set to low. Cover with the lid. Cook for 30-40 minutes (carefully removing the plate after 10 minutes), until the rice is fully cooked. Remove from heat, and let it rest for 10-15 minutes.
Serving
Remove the lid and place a large flat serving plate over the rim of the pot – lining it up in the centre. Hold the pot from both handles, while covering the plate at the top with both hands (wearing oven mitts). Lift the pot (high enough), and carefully flip the pot inwards (towards you), as you lower it down to the surface. You should hear a drop as you flip.
Tap the top of the pot with a wooden spoon to make sure everything falls in place. Carefully lift the pot for the big reveal.
Top it off with toasted pine nuts and freshly chopped parsley.
Serve with a side salad and/or vegan garlicky cucumber yoghurt sauce.
Notes
My versions were inspired by https://plantbasedarab.com and other recipes that I found on the way.
(1) Vegetables – There are multiple versions of Makloubeh out there. Each with a different set of vegetables that go well with the choice of meat that’s traditionally used in the dish: chicken vs. beef. Feel free to sub in (or add) different veggies if you’re not a fan of some of the ingredients in here.
(2) Flipping the pot – It’s easier to complete the flip if you use a large pot with handles going underneath the rim. Try to flip it on the edge of the plate you’re serving it on. Be careful with the gap formed between the rim of the pot and your plate. With a large spoon tapping from top and sides you can push the food back inside the pot before fully removing it for the final reveal.
(3) Aubergines & Potatoes – Traditionally deep fried. I made this recipe by baking them in the oven instead at 180 C for 25-30 minutes.
(4) Rice & Broth – For the best shape to hold still, try not to spill the broth directly on top of the rice. Instead, move the spoon all around the edge to evenly fill the pot with broth.
/ Good Appetite / Guten Appetit شهية طيبة
