Sliced tomatoes are used in maqluba.
Maqluba is a Palestinian casserole served in many Middle Eastern countries. The ingredients can vary from one recipe to another, but it usually consists of layers of meat, eggplant, and vegetables such as cauliflower and tomato, all cooked under a layer of rice. The actual word “maqluba” means “upside down”, which is exactly how the final pan is served, turning the pan upside down and tipping the food onto a plate. Traditional side dishes include yogurt and cucumber salad. The recipe is very versatile and can be prepared as a single large main dish for many people or in small ramekins for individual servings.
Maqluba is a casserole that is served throughout the Middle East.
Making maqluba starts with the meat. Diced lamb is often used, although beef, veal, or chicken are also found in the dish. Vegetarian varieties of maqluba replace meat with potatoes. In a hot pan with oil, the meat is quickly browned to create a crust and seal in the juices; At this point the onions are added and cooked with the meat until they are also browned. The saucepan fills with water and the meat has just cooked in the liquid.
Eggplant is an important ingredient in maqluba. Depending on the type of eggplant used, it can be salted before cooking. Allowing eggplant slices to have surface salt draws moisture out of the meat, which can also reduce the bitter taste associated with the vegetable. Once dry and clean of the salt that was used, the slices are fried in a layer of oil until golden brown. Drain and dry again ten.
Another traditional ingredient is cauliflower. The florets are usually broken into small pieces, drizzled with olive oil, and placed in a single layer on a baking sheet. Cauliflower is roasted in the oven until it takes on some color, indicating that the sugars have begun to caramelize.
To make the casserole, grease a large skillet with butter, oil, or ghee and place tomato slices on the bottom; this will eventually become the top during the show. A thin layer of rice on top of the tomatoes, followed by the braised meat. Eggplant slices are placed on top of the meat. Finally, the rest of the uncooked rice is piled on top of the eggplant. Boiling water, usually reserved for sautéing meat, is placed in the pot and the entire dish is left to cook over a very low heat for an hour or so, until the rice is cooked.
When done cooking, the pan inverts with a serving plate on top. The maqluba should slide from the greased pan onto the plate. Depending on various factors, the sides of the pan may have browned during the final cook. The dish can be served with tahini sauce, cucumber salad, or yogurt.