I first got here throughout maqluba, or makloubeh, whereas watching a cooking demo by Franco-Palestinian chef Fadi Kattan for the Palestine Kids’s Reduction Fund, and was immediately hooked. As Kattan explains: “Maqluba is a one-pot meal that has a unbelievable steadiness between protein, grains and greens.” It might probably additionally assist you save waste, as a result of you may upcycle leftover roast lamb (plus any bones) and greens out of your Sunday roast into this beautiful dish.
Maqluba
For the most effective outcomes, make your personal inventory from a lamb bone, both left over from a roast dinner or uncooked from the butchers. Decide off and save any meat earlier than making the inventory, then repeat after the inventory is made, as a result of extra meat will reveal itself within the nooks and crannies after simmering for a few hours. Reserve all of those tasty morsels for the maqluba.
In case you don’t have a lot leftover lamb – you’ll want as much as 250g for the recipe – the dish will nonetheless work effectively with as little as 150g: simply change the burden of any meat shortfall with extra greens (leftover roast potatoes and carrots, say, each work effectively within the combine). Katten makes use of tomatoes in his maqluba, however they’re not at present in season within the UK, so I’m utilizing tomato puree within the inventory and piquillo peppers (or preserved peppers) within the base, to present the dish some color, sweetness and acidity.
Serve with yoghurt and flatbreads on the aspect. If in case you have any maqluba left over, Fadi says to reheat them in a saucepan with a little bit water till piping scorching.
For the inventory
1 leftover roast leg (or shoulder) lamb bone
1 onion, peeled and roughly chopped
2 bay leaves
30g tomato puree
5g parsley stalks
For the dish
As much as 250g leftover roast lamb
300g basmati rice
1 aubergine
3 tbsp olive oil
2 leftover roast or boiled potatoes
1 x 400g tin chickpeas, drained
1 massive piquillo pepper, or roasted pink pepper (about 100g)
1 tsp floor cinnamon
1 tsp cardamom seeds
1 tsp turmeric
1 tsp allspice
Sea salt and black pepper400ml lamb stocokay (see above and methodology), or water
1 small bunch parsley, to serve
1 small handful almonds or toasted pine nuts, to serve
4 tbsp yoghurt, to serve
Put the leftover roast lamb bone in a big pot with a litre of water, the onion, bay leaves, tomato puree and chopped parsley stalks, carry to a boil, then simmer for 2 hours. Take away the bone and choose off any remaining meat and put aside for for later, then take away and discard the bay leaves.
Now prep all the opposite particular person parts of the maqluba. Soak the rice in water. Reduce the aubergine into thick slices and fry in a tablespoon of oil till golden. Reduce the leftover potatoes into thick slices. Reduce the pepper, if utilizing, into slices.
Now to construct the maqluba. In a medium saucepan with a lid, cowl the bottom with a mosaic of the sliced pepper, then prime with, in flip, the potatoes, leftover roast lamb, chickpeas and fried aubergine.
Drain the rice, then combine it with the remaining two tablespoons of olive oil, the spices and salt and pepper to style. Tip into the pot and unfold gently into a good layer, with out urgent it down. Cowl with the inventory prime up with chilly water, if vital), the pop on the lid and convey to a boil. Flip down the warmth to low and prepare dinner gently for 20 minutes, or till all of the luqiud has been absorbed.
Take off the warmth and go away to relaxation for 3 minutes. Take off the lid, change it with a big platter the flip over so the pot is now on prime. Faucet the bottom to launch its contents, then and thoroughly raise the pot off the plate. End with chopped parsley and a handful of almond slivers or pine nuts, and serve with a giant dollop of yoghurt.
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