45 min
40 min
5 Per
Eggplant, cauliflower, rice and chicken, layered on top of each other and cooked on a low heat
Maaloubeh recipe
Maaloubeh is a beloved dish in the region, and is often served for special occasions and gatherings. Its fragrant spices, tender meat, and perfectly cooked vegetables make it a standout dish that is sure to impress. At Beit Sitti, a popular restaurant in Amman, Jordan, you can enjoy a delicious Maaloubeh that is made with the freshest ingredients and traditional techniques.
Chicken
1. Wash chicken using water, vinegar, lemon, salt and flour rub then rinse
2. Sear the chicken and add beit sitti stock Mix, whole cinnamon sticks, cardamom pods, cloves, and bay leafs.
3.add a peeled onion and a whole head of garlic in the pot then add boiling water, bring to a boil then let simmer, skim the scum from the top then add, black pepper and salt to give it flavor, take the chicken out of the stock and save the stock to be used in the recipe
4. Peel and slice the eggplant into thick round slices add salt and leave it for 5 minutes until the water comes out of the eggplant, cut cauliflower into smaller florets and wash and dry
5. deep fry the eggplant followed by the cauliflower using vegetable oil until golden
(you can also broil the sliced eggplants and cauliflower after brushing them with olive oil in a large pan)
6. Soak 2 cups of medium grain and long grain rice in cold water for 20 minutes
Time for the stacking
7. In a large non stick pot add oil followed by the a bit of rice at the bottom of the pot then chicken followed by the cauliflower and eggplant around the side of the pot.
8. Add 1⁄4 tspn of black pepper, cinnamon, cardamom and mixed spice then add a tablespoon of chicken stock, cover them put on a medium heat to get all of the flavors infused together
9. Meanwhile, drain the water from the rice, and add 1 teaspoon Beit Sitti Stock Mix 1tspn salt 1tspn mixed spice and 1tspn turmeric powder, 1/2 tspn cinnamon, 1/2 tspn black pepper, and 1⁄4 tspn cardamom along with 2tbspns cooking oil and mix well
Bring the pot back from the fire and add the rice followed by enough chicken stock to cover the rice
Bring to a boil for 5 minutes. Then cover it and leave on low heat for 35-40 minutes. keep checking the pot to make sure the rice has holes in it, which means it is cooking
when the stock has evaporated and the rice is fully cooked. Take the pot off the heat and leave to cool for about 2-3 minutes
flip the pot onto a serving plate and slowly and carefully remove the pot leaving a cake of rice/chicken meat eggplant and cauliflower
This meal is usually served with yoghurt and farmers salad. Enjoy,
Ingredients
1 Onion
1 medium sized eggplant
1 small sized cauliflower
1 full chicken cut into 6 pieces
2 cups Rice
Turmeric powder
Mixed spice
Beit Sitti Stock Mix
cinnamon
salt
black pepper
cooking oil for frying